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.Print
Easy Homemade Sopapillas Recipe
This Easy Homemade Sopapillas Recipe makes it easy to make this fried puff pastry popular in Mexican restaurants. They’re especially delicious with honey!
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
- 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.
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:
This Homemade Sopapillas Recipe is from Volume 1 of our cookbook:
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