Mexican food is one of my favorite foods. Growing up in Southern California, we had access to amazing, authentic Mexican food. Sopapillas are one of the classic desserts that really finishes a meal right.
The light and flaky little dough puffs are so satisfying. This sopapillas recipe takes a little work, but they’re oh so worth it. And honestly, it’s not that much work.
When you go out for Mexican food, and dessert time rolls around, lots of people opt for either fried ice cream, flan, or if they’re on the menu, churros. Personally, I’d rather opt for these little delectable pillows of dough. Traditionally, they’re served in one of two ways – drizzled with honey, or sprinkled with cinnamon and sugar.
I’m not going to turn them down either way, but I think I like the cinnamon and sugar sopapillas better. They’re less messy, and have such a great flavor. The honey drizzled sopapillas seem to be more of an eastern Mexican traditional dessert. When we were visiting Santa Fe, everyone had these with honey.
But, you do you, and you truly can’t go wrong either way. On to the recipe!
Traditional Sopapillas Recipe
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There are a few items that will make your job easier. You probably have most of these, but in case you don’t… A pizza cutter makes the job of cutting dough so much easier. A deep fryer is handy, but you can use a a saucepan or a small pot to fry your sopapillas. Flour sack dish towels are my favorite for rising dough. And if you’ll be making a lot of doughs, a pastry cutter is indispensable. And a good rolling pin is a must.
Serving Size: 1
Amount Per Serving: Calories: 175 Total Fat: 8g Saturated Fat: 3g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 1mg Sodium: 93mg Carbohydrates: 16g Fiber: 1g Sugar: 5g Protein: 1g