Sopapillas

Posted by Tara on Friday, May 4th, 2012

Sopapillas

Sopapillas are South of the Border pastries made with basic ingredients, deep fried, then coated with cinnamon and sugar. Some folks like to bite off the corner, squirt honey into the centers, and then devour them. Make a batch of sopapillas today and discover your favorite way to eat them!

  • 1 ¾ cup plain flour
  • 1 Tablespoon sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup milk
  • Hot vegetable oil for frying
  • 1 cup sugar
  • 1 Tablespoon cinnamon
  • Honey – optional

Mix dry ingredients together in a medium sized bowl. Add the milk and knead for 1 minute on floured surface. Let dough set for one hour. Roll dough into large rectangle 1/8” thickness. Use a pizza cutter to cut 2” wide strips of dough, then cut strips into 2” squares, then cut squares diagonally in half.
Mix sugar and cinnamon in a shallow baking dish and set aside.
Heat 4 cups vegetable oil in deep fryer. When oil reaches 375 degrees, drop dough triangles into hot oil. They should rise to the surface, and puff, then brown on the bottom very quickly. Use tongs to quickly turn sopapillas over. When dough is golden brown on both sides, remove from oil carefully, and place on paper towels. While sopapillas are still very warm, put them in the cinnamon and sugar mixture and spoon mixture over sopapillas to thoroughly coat them.

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Sopapillas

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Filed in Appetizers, Desserts | 24 responses so far

24 Responses to “Sopapillas”

  1. Mandy from Mandy's Recipe Boxon 05 May 2010 at 9:26 am 1

    These look sinfully delicious! I linked to them on my blog. Thanks for sharing!

  2. Faye Crippson 09 Dec 2010 at 7:54 pm 2

    Tara, I remember about 15+ years ago my son, Ben, came home from your house one afternoon raving about eating something called Sopapillas and how I HAD to get your recipe for them. I did and still have the original you wrote after all these years. They are indeed yummy and the perfect sweet treat after a lovely South Western meal.

  3. Taraon 10 Dec 2010 at 5:46 am 3

    Hi Faye! I am glad the recipe was a hit! I just wish you still lived across the street.

  4. gwenevereon 05 May 2011 at 5:25 am 4

    I’ve been looking for a sopapilla recipe! Why are they so hard to find. Maybe I was spelling it wrong…anyway, these look perfect. Can wait to try them.

  5. Taraon 05 May 2011 at 10:21 am 5

    Gwen I am sure I had to check with spell check before I posted this recipe. Thanks for stopping by!

  6. Kirstenon 05 May 2011 at 11:42 am 6

    Hi – I’m hoping to try these tonight.

    Am I correct in assuming that the 1 cup of sugar is mixed into the dough?

    Can’t wait to try them – thanks for the recipe!

  7. Kirstenon 05 May 2011 at 12:41 pm 7

    So sorry –

    I just re-read the recipe again and saw the 1 tablespoon of sugar -
    sorry for the bother!

  8. katieon 05 May 2011 at 1:00 pm 8

    My mom used to make these when I was younger. I still love them! Thanks for sharing.

  9. Ayanaon 05 May 2011 at 2:05 pm 9

    Thanks for the recipe. is that baking soda or like real soda as in pop?

  10. kimberlycunon 06 May 2011 at 3:02 am 10

    bite off a corner and squirt honey into the middle?? music to my ears….

  11. nicoleon 08 May 2011 at 3:31 pm 11

    i would like to also like to know about the soda, though i’m thinking it’s baking.

  12. Taraon 09 May 2011 at 5:02 pm 12

    Yes baking soda, not soda water.

  13. Barbieon 24 May 2011 at 4:33 pm 13

    Ohmy, this is like an easier version of fried doughnuts! I cannot wait to try this today..

    Thanks! :D

  14. Nonon 07 Jul 2011 at 1:47 pm 14

    I grew up in New Mexico (one of the fifty states) and sopapillas a staple in every Mexican food restaurant and they are almost NEVER ever served like beignets, merely treating them like those New Orleans “donuts” is a gross disservice to the magic of the sopapilla. They are not PASTRIES! Beignets are pastries. Sopapillas are…fry bread!

    Go to a Mexican restaurant in NM and your table will often be graced with these delicious little pillows (that’s what sopapilla means). There will be a container of honey on the table. But WAIT!!! What is that on the menu? Stuffed Sopapillas!!! What is that!!!

    Stuffed Sopapillas. Take a nice big Sopa and open it up. Put in shredded beef, top it with either green or red chili enchillada sauce (I prefer green…there is a THING in NM about which is better red or green). Next comes the lettuce, diced tomatoes, cheese, sour cream…. MMmmmm if you have never had a stuffed sopapilla then you’ve just been eating something somewhat beignetish….sad. NEXT look up Navajo fry bread and try a Navajo taco!

  15. teapotchickon 10 Aug 2011 at 2:50 pm 15

    In Belize they are called “Fry Jack” and are served with homemade refried kidney beans (sauteed onion & garlic and mashed beans), slices of block cheese with honey on the side. I love the idea of serving meat with it and will try the shredded beef or chicken as above. Yummy!

  16. [...] Here are the recipes: Mexican Stuffed Shells, Chicken Taco Soup, Stacked Roasted Vegetable Enchiladas, Guacamole, and Sopapillas. [...]

  17. Cinco de Mayo Dessertson 02 May 2012 at 12:58 pm 17

    [...] Sopapillas from Tara Cooks [...]

  18. Miaon 04 May 2012 at 12:39 pm 18

    How far in advance can I make the dough before frying it? Will it keep? Can it be refrigerated?

  19. Taraon 07 May 2012 at 12:11 pm 19

    I have not tried making the dough ahead of time, but I don’t see any reason why you couldn’t give it a try, refrigerate it, and then allow it to come to room temperature before rolling the dough out. I probably wouldn’t want to make it up more than 24 hours ahead of time.

  20. Tara Nolandon 08 Jun 2012 at 7:24 am 20

    Hi Tara, I am here from Carolina Heartstrings. I think these look so good, I am going to add them to my Mouth Watering Mondays post at http://www.noshingwiththenolands.com Come on over to see them on Monday. Cheers, Tara

  21. [...] Pie Cupcakes by Sarah Cupcake – Teriyaki Lettuce Wraps by Sunflower Supper Club – Sapopillas by Tara Cooks – Blancmange With Candied Papaya by Lulu’s Sweet Secrets – Fig, [...]

  22. Taraon 11 Jun 2012 at 7:04 am 22

    Thanks so much for the shout out!

  23. Allisonon 05 Oct 2012 at 10:08 am 23

    How many sopapillas does this recipe make?

  24. Taraon 09 Oct 2012 at 6:47 am 24

    HI Allison the number of sopapillas can vary depending on how large or small you cut your triangles. I would estimate approximately 2 dozen though. I don’t think I’ve ever doubled the recipe. However, they disappear fast and are much better hot and fresh than leftover.

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