Sopapillas are little pillows of fried dough magic. Puffy. Golden. Crispy outside. Airy inside. Drizzle with honey. Dust with cinnamon sugar. New Mexican dessert perfection. 20 minutes. Make a batch. They vanish.
Makes 12-15 sopapillas.
Step-by-Step Instructions
Make Dough
Whisk flour, baking powder, salt, and sugar. Add oil and warm water. Mix until a soft dough forms. Knead 2-3 minutes. Cover and rest 15 minutes.
Roll & Cut
Roll dough to ¼-inch thickness. Cut into 3-inch squares or triangles.
Heat Oil
Heat 2 inches of oil to 375°F (190°C).
Fry
Fry sopapillas in batches (2-3 at a time) for 1-2 minutes, flipping once, until puffed and golden brown. They should inflate like little pillows.
Drain on paper towels.
Serve
Dust with cinnamon sugar. Drizzle generously with honey. Serve warm. Puffy. Sweet. Gone.
Summary
Prep Time: 10 min + rest | Cook Time: 10 min | Total: 20 min + rest
Yield: 12-15 sopapillas | Difficulty: Easy
Storage Notes
Best fresh. Sopapillas deflate and lose crispiness quickly. Make only what you’ll eat immediately. Leftovers? Reheat in oven at 375°F for 3-5 minutes to re-puff slightly. Never microwave — they get chewy and sad.
