I’m sharing my Recipe For Sopapillas that uses simple pantry staples to make fried pastries coated in cinnamon sugar or drizzled with honey; find the full recipe at thetortillachannel.com #thetortillachannel #sopapillas #sopaipilla #friedpastry #dessert

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I’ve always been hooked on the moment a sopapilla puffs, like a tiny cloud ready to trap syrup. While testing How To Make Sopapillas I kept things simple with all purpose flour and a quick fry that gives a crackly shell and a soft, pillowy inside.

As someone who reads Authentic Spanish Desserts I love how these turn ordinary nights into something a bit wild, and yes I almost always eat one too soon. Drizzle them with honey and watch people get quiet, it’s weird how something so simple feels special and makes you want to try every variation.

Ingredients

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How To Make Sopapillas {Easy Recipe}

All-purpose flour: Provides carbs and structure some iron and B vitamins but low fiber.
Baking powder: Leavens dough adds lightness mostly sodium compounds no real nutrition.
Salt: Enhances flavor balances sweetness contains sodium use sparingly for health.
Shortening or butter: Adds richness and flakiness provides fat and flavor not heart-healthy.
Warm water: Hydrates dough activates gluten neutral taste no calories or nutrients.
Vegetable oil for frying: Used for frying creates crisp golden exterior adds lots of calories.
Cinnamon sugar coating: Gives sweet warm flavor sugar adds carbs cinnamon adds aroma and bite.
Honey: Sticky sweet glaze mostly sugar calories gives shine and extra flavor.

Ingredient Quantities

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons granulated sugar (optional)

2 tablespoons shortening or unsalted butter, cold

3/4 cup warm water

Vegetable oil for frying, about 2 to 3 cups

1/2 cup granulated sugar + 1 1/2 teaspoons ground cinnamon (for coating)

1/2 cup honey for drizzling

Powdered sugar, about 1/4 cup (optional)

How to Make this

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1. In a large bowl whisk together 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt and 2 tablespoons granulated sugar (optional).

2. Cut in 2 tablespoons cold shortening or unsalted butter with a pastry cutter or your fingers until the mix looks like coarse crumbs with pea sized bits.

3. Pour in 3/4 cup warm water and stir until a shaggy dough forms, dont overmix, if it’s too sticky add a teaspoon of flour at a time.

4. Turn the dough onto a lightly floured surface and knead gently about 4 to 5 minutes until smooth, then cover and let rest 15 to 20 minutes.

5. Roll the dough out to about 1/8 inch thickness and cut into 3 to 4 inch squares or triangles, keep them roughly the same size so they cook evenly.

6. Pour about 2 to 3 cups vegetable oil into a heavy pot and heat to 350 to 375°F (use a thermometer). If you dont have one drop a small bit of dough in the oil it should sizzle and brown in about 30 seconds.

7. Fry a few pieces at a time so they have room to puff, about 1 to 2 minutes per side until golden and puffed, flipping once. Don’t overcrowd the pot or the oil temp will drop.

8. Drain the sopapillas on a wire rack or paper towels, while still warm toss or brush with the cinnamon sugar mix (1/2 cup granulated sugar + 1 1/2 teaspoons ground cinnamon), or sprinkle powdered sugar (about 1/4 cup optional).

9. For honey sopapillas drizzle about 1/2 cup honey over them while warm or serve the honey on the side for dipping, a tiny warm-up of the honey makes it pour better.

10. Serve immediately warm, theyre best fresh; store leftovers airtight and reheat in a 350°F oven for a few minutes to crisp.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk and pastry cutter (or two forks)
4. Rolling pin and lightly floured surface (counter or pastry board)
5. Sharp knife or pizza cutter (to cut squares/triangles)
6. Heavy-bottomed pot or deep fryer and a candy/deep-fry thermometer
7. Slotted spoon or spider and a pair of tongs
8. Wire rack or paper towels for draining, plus a small bowl for the cinnamon sugar

FAQ

Q: Can I bake them instead of frying? A: Yes you can bake for a slightly different texture. Brush with oil or melted butter and bake at 425°F for about 8 to 12 minutes until puffed and golden, they wont be as crisp as fried ones though.

Q: How do I store leftovers? A: Store at room temp in an airtight container for up to 2 days. Reheat in a 350°F oven for a few minutes to crisp them back up. Avoid microwave it makes them soggy.

Q: Can I use milk instead of water? A: Yes warm milk makes a richer dough. Use the same amount but keep it warm not hot.

Q: My sopapillas didnt puff, what went wrong? A: Usually oil was not hot enough or dough was rolled too thin or overworked. Check oil temp and keep dough at 1/8 to 1/4 inch thickness.

Q: Can I use all butter instead of shortening? A: Yes cold butter works fine, it may give a bit more flavor. Cut it into the flour and keep everything cold.

Q: How do I make sure the cinnamon sugar sticks? A: Toss them while still warm and slightly oily or brush lightly with honey or melted butter first then shake in the cinnamon sugar so it clings better.

How To Make Sopapillas {Easy Recipe} Substitutions and Variations

All-purpose flour (2 cups): try 2 cups whole wheat pastry flour for a nuttier, slightly denser sopapilla, or use a 1:1 gluten free flour blend if you need them GF.
Shortening or unsalted butter (2 tbsp): swap with 2 tbsp cold lard for flakier layers, or use coconut oil for a touch of sweetness, or vegetable shortening if you want neutral flavor.
Baking powder (1 tsp): no baking powder? mix 1/4 tsp baking soda + 1/2 tsp cream of tartar to equal 1 tsp of baking powder, or use self-rising flour and skip the separate baking powder and salt.
Warm water (3/4 cup): replace with warm milk or buttermilk for a richer, more tender dough, just keep it warm not hot so yeast or leavening isnt shocked.

Pro Tips

1) Keep the fat really cold and don’t overwork the dough, you want little pea-sized pieces of fat so the sopapillas puff well when fried. If the dough gets sticky, fold in flour a teaspoon at a time instead of kneading like crazy.

2) Use a thermometer and keep the oil steady, about 350 to 375 F, and fry just a few pieces at once so the oil temp does not drop. If you don’t have a thermometer, drop a tiny bit of dough in to test — it should brown in ~30 seconds, not sink and soak up oil.

3) Drain on a wire rack not just paper towels, that way air circulates and they stay crisp instead of getting soggy. If you must store leftovers, re-crisp them in a 350 F oven for a few minutes before serving.

4) Coat while warm and handle the honey right, toss or brush with the cinnamon-sugar as soon as they come out then warm the honey slightly so it pours, or serve it on the side. For an even sugar coat try shaking pieces in a paper bag first, less mess that way.

How To Make Sopapillas {Easy Recipe}

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

348

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk and pastry cutter (or two forks)
4. Rolling pin and lightly floured surface (counter or pastry board)
5. Sharp knife or pizza cutter (to cut squares/triangles)
6. Heavy-bottomed pot or deep fryer and a candy/deep-fry thermometer
7. Slotted spoon or spider and a pair of tongs
8. Wire rack or paper towels for draining, plus a small bowl for the cinnamon sugar

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar (optional)
2 tablespoons shortening or unsalted butter, cold
3/4 cup warm water
Vegetable oil for frying, about 2 to 3 cups
1/2 cup granulated sugar + 1 1/2 teaspoons ground cinnamon (for coating)
1/2 cup honey for drizzling
Powdered sugar, about 1/4 cup (optional)

Directions

In a large bowl whisk together 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt and 2 tablespoons granulated sugar (optional).
Cut in 2 tablespoons cold shortening or unsalted butter with a pastry cutter or your fingers until the mix looks like coarse crumbs with pea sized bits.
Pour in 3/4 cup warm water and stir until a shaggy dough forms, dont overmix, if it's too sticky add a teaspoon of flour at a time.
Turn the dough onto a lightly floured surface and knead gently about 4 to 5 minutes until smooth, then cover and let rest 15 to 20 minutes.
Roll the dough out to about 1/8 inch thickness and cut into 3 to 4 inch squares or triangles, keep them roughly the same size so they cook evenly.
Pour about 2 to 3 cups vegetable oil into a heavy pot and heat to 350 to 375°F (use a thermometer). If you dont have one drop a small bit of dough in the oil it should sizzle and brown in about 30 seconds.
Fry a few pieces at a time so they have room to puff, about 1 to 2 minutes per side until golden and puffed, flipping once. Don’t overcrowd the pot or the oil temp will drop.
Drain the sopapillas on a wire rack or paper towels, while still warm toss or brush with the cinnamon sugar mix (1/2 cup granulated sugar + 1 1/2 teaspoons ground cinnamon), or sprinkle powdered sugar (about 1/4 cup optional).
For honey sopapillas drizzle about 1/2 cup honey over them while warm or serve the honey on the side for dipping, a tiny warm-up of the honey makes it pour better.
Serve immediately warm, theyre best fresh; store leftovers airtight and reheat in a 350°F oven for a few minutes to crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.