This Easy Homemade Sopapillas Recipe makes it easy to make this fried puff pastry popular in Mexican restaurants. They’re especially delicious with honey! Our kids just love them and they’re always a special treat!
You can save some of the sopapilla dough in the refrigerator and use the dough for another night of sopapillas. In our family, we usually get 2-3 nights out of 1 batch of sopapillas.
As you follow the sopapilla recipe, be sure to roll them thin enough. If the first one or 2 don’t puff very much when you put them in the oil, you probably need to roll them thinner.
This Easy Homemade Sopapillas Recipe makes it easy to make this fried puff pastry popular in Mexican restaurants. They’re especially delicious with honey!
Author:Tawra Kellam
Ingredients
1 pkg. or 1 Tbsp. yeast 1/4 cup water 1 1/2 cups milk 3 Tbsp. shortening, melted 1 1/2 tsp. salt 2 Tbsp. sugar 5 cups flour oil for frying 1/2 cup sugar 1/2 tsp. cinnamon honey
Instructions
Mix first 7 ingredients.
Knead, about 10 times, until smooth.
Cover with a dish towel and let rise 1 hour.
Roll dough to 1/8 inch thickness.
Cut into squares or triangles.
Fry one at a time in hot oil (385° to 400°), turning once until brown.
Drain on paper towels.
Mix 1/2 cup sugar with 1/2 tsp. cinnamon in a bowl.
Roll sopapillas in cinnamon and sugar.
Serve with honey.
Make sure your oil is hot enough and the dough is 1/8 inch thick or your sopapillas won’t puff. Makes about 20.
Notes
These homemade sopapillas should puff up when they are frying in the oil. If your sopapillas seem to be turning out too flat and thick, you need to roll them thinner.
These recipes make a great meal for these Sopapillas:
Sour Cream Enchiladas
Easy Spanish Rice Recipe
This Homemade Sopapillas Recipe is from Volume 1 of our cookbook:
You can make EASY and delicious meals at home in less time than eating out! You’ll save a ton of money on food and your family will thank you!
Click here to get our Dining On A Dime Cookbooks 25% Off NOW! They’re filled with tasty recipes and tips to make your life easier!
7 Day Meal Plan for $25: Cheap And Easy Family Meals
Easy Baked Beans Recipe For The Best Baked Beans!
Red Velvet Cheesecake Recipe – Simple And Delicious!
Reader Interactions
Comments
Stephanie
I was thrilled to see this recipe in the video showing what is in your cookbook!! My favorite meal in the world is bean and cheese sopapillas from a restaurant in my hometown. Have you guys tried stuffing the dough with savory fillings in a half moon shape and pinching the ends together like an empanada? If not, do you think it would work? I have always wanted to be able to have my favorite meal anytime I want! And you guys make everything look so doable and of course delicious, I think I just may be able to now!!! Thank you! I will be ordering volume 1 and 2 on payday and can’t wait!
Reply
Jill
I have never used the dough like that Stephanie but what you might do is sometime when you make the sopapillas you might try to do a couple up as empanadas. One thing too I have found with sopapilla recipes is to be sure to roll them as thin as to can. I causes them to puff up better. Thank you on all the kind words on our books we really appreciate it. Hope you have fun with them and they help.
Reply
Stephanie
Hi Jill! Thank you for answering my question, you were very helpful. Today was payday and I just order 1 and 2. I can’t wait!!!
Reply
Sherri
How long do u let the dough rise before frying?nd can u let it rise overnight
Reply
Jill
You don’t need to let the dough rise before frying. Their puffiness comes from the thinner you roll them out the more they puff so roll very thin. You can keep in the fridge and use the next day but remember these do not need to rise at all.
Reply
Patricia Sweet
Love making sopapillas , rolled very thin to puff good. then tear corner n drop little honey in the pocket yum. Or make them bigger open the top an fill with taco ingred.,but taught no yeast, baking powd. Guess will try the yeast !!
The right temperature oil (365 F) is key to making sopapillas that puff up completely. If you don't have a thermometer, you can take a small pinch of dough and place it in the oil. If it immediately bubbles and floats to the surface, the oil is ready. The oil should never be so hot that it is smoking.
Its deep-fried crust and tasty fillings make the dish irresistible. The Sopapilla is a popular Mexican dish that can be prepared with a variety of twists.
A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus.
Sopapillas vs Buñuelos: A sopapilla (soap/pah/pee/ya) is soft, sweet dough (made with flour), flash-fried to puff up into a pillow and drizzled with honey when served hot. A buñuelo (boon/whale/oh) is the same dough, deep fried to a flaky crispness, dredged in sugar and cinnamon, and usually served cool.
Sopapillas are a delicious fried dough from New Mexico. They are perfectly fried puffed dough and traditionally served with a drizzle of honey or a combination of cinnamon and sugar.
Sopaipillas look really similar to French beignets and taste similar to American donuts. All three pastries are made from deep fried dough but beignets are made from a more bread-like yeast dough where sopapillas are a little more light and flaky.
Sopapillas are the perfect fun dessert to serve with New Mexican, Tex-Mex or Mexican food. (Variations are also served with Argentinian, Chilean and Uruguan food too!) And when served hot and fresh outta the fryer, look out, because they are downright irresistible.
A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus.
Sopapilla is a Spanish Heritage fried sweet bread similar to a Churro. I discovered my love for Sopapilla when I would pick up fresh tortilla bread from my local bakery. Headed towards the pastries and they had Sopapilla Cheesecake! Imagine, flaky cinnamon sugar dough layered between a tangy, creamy cheesecake filling.
Sopapillas are a popular latin dessert. They are similar to beignets because both are fried dough. Sopapillas are light and airy on the inside, with a slightly crisp edge. They are commonly listed on dessert menus at Mexican restaurants.
The most common breads sold are still basic white breads for sandwiches and other meals. These are made with a simple flour dough with only a little salt and/or sugar for flavoring.
Prepare bread: Mix flour, eggs, egg yolks, sugar, water, dry yeast, orange zest, lime zest, and salt in the bowl of an electric mixer fitted with a dough hook. Add 1/2 cup plus 1 tablespoon butter; mix until dough is elastic and shiny, about 5 minutes. Form dough into a ball.
Address: Apt. 203 613 Huels Gateway, Ralphtown, LA 40204
Phone: +2135150832870
Job: Regional Design Producer
Hobby: Nordic skating, Lacemaking, Mountain biking, Rowing, Gardening, Water sports, role-playing games
Introduction: My name is Fredrick Kertzmann, I am a gleaming, encouraging, inexpensive, thankful, tender, quaint, precious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
