Sopapillas

Growing up in Tucson, Arizona, sopapillas were often part of my family’s restaurant order when we went out to eat. The fried dough was puffy and light, with a tender texture and golden exterior. It was the ideal dessert to round out a meal.

But you don’t have to visit a restaurant to enjoy this Mexican dessert recipe. Our sopapilla recipe uses a short list of ingredients to create squares of enriched dough that crisp up to perfection in a deep fryer. Serve sopapillas warm right out of the frier with honey or confectioners’ sugar for a touch of sweetness.

What is a sopapilla?

Sopapilla (sometimes spelled “sopaipilla”) is a fried pastry that’s said to have originated in New Mexico. It can be found in restaurants and home kitchens in Texas, California and Arizona.

Our sopapilla recipe combines flour, shortening and baking powder to create a dough that becomes pillowy and fluffy when fried. Chilean sopapillas are a bit different, as they are usually made with squash or sometimes pumpkin.

Sopapillas Ingredients

• Flour: All-purpose flour serves as the base for this recipe, providing structure for the sopapillas.
• Baking powder: Baking powder is used as a leavening agent to help the dough puff up while frying.
• Salt: Just a touch of salt is added to flavor the dough.
• Shortening: Shortening is used to enrich the dough’s texture. We don’t recommend making substitutions, as the difference between butter, margarine, shortening and lard will affect the sopapilla recipe’s consistency.
• Warm water: Warm water moistens the dough for proper texture.
• Oil for frying: Sopapillas are cooked in oil for a golden color and lovely texture. You can use any of the best oils for frying, like canola oil or vegetable oil.
• Honey or confectioners’ sugar: You can serve sopapillas as sweet or savory treats. If serving them for dessert, drizzle them with a little honey or confectioners’ sugar just before serving.

Directions

Step 1: Make the dough

In a large bowl, combine the flour, baking powder and salt. Cut in the shortening until the mixture resembles fine crumbs. Gradually add the water, tossing the dough with a fork until a loose ball forms. The dough will be crumbly.

Step 2: Knead the dough and let it rest

On a lightly floured surface, knead the dough for three minutes or until smooth. Cover the dough and let it rest for 10 minutes.

Step 3: Roll out the dough

Roll out the dough into a 12×10-inch rectangle. Cut it into 12 squares with a knife or 12 circles using a round biscuit cutter.

Step 4: Fry and serve

In a deep-fat fryer, heat 2 inches oil to 375°F. Fry the sopapillas for one to two minutes on each side. Drain the fried sopapillas on paper towels and keep warm. If desired, dust with confectioners’ sugar and serve with honey.

Jonathan Melendez for Taste Recipes

Recipe Variations

• Serve with a dipping sauce: A dipping sauce pairs wonderfully with sopapillas! Try dunking them in a Mexican chocolate dip or a homemade salted caramel sauce.
• Use cinnamon sugar: Instead of confectioners’ sugar, dust the sopapillas in a mixture of granulated sugar and ground cinnamon for extra flavor. Toss the sopapillas in the sugar mixture right after frying.
• Top with berries: For a pop of fruit flavor, try serving the sopapilla recipe on a plate with a spoonful of fresh fruit or a homemade berry sauce like blueberry sauce.

How to Store Sopapillas

Sopapillas are best served warm right after they’re cooked. However, you can save extras for later. Store the sopapillas in an airtight container to keep them fresh.

How long do sopapillas last?

Sopapillas can be stored in an airtight container at room temperature for up to three days. You can also store them in the fridge for up to five days, although they’ll gain a softer texture.

Can you freeze sopapillas?

Yes, you can freeze cooked and cooled sopapillas for up to two months. Store them in a freezer-safe container to protect them from freezer burn. Let the sopapillas thaw on the counter overnight, and reheat them in the oven.

You can also freeze the sopapilla dough to keep on hand for frying later. Wrap the prepared dough in storage wrap and place it in a freezer bag. Store it in the freezer for up to two months.

How do you reheat sopapillas?

You can reheat sopapillas in the oven. Place the sopapillas on a baking sheet and warm them in a 275° oven for about five minutes.

Sopapilla Tips

Jonathan Melendez for Taste Recipes

Why won’t my sopapillas puff up?

A sopapilla recipe relies on a high temperature for proper texture, so the treats will not puff up if the oil isn’t hot enough. Be sure the oil is heated to 375° so it’s hot enough to cook the dough. Also, test baking powder to make sure it’s still fresh enough to do its job.

How do you eat sopapillas?

We recommend eating sopapillas right after frying, while they’re still warm. Dust them with confectioners’ sugar for a touch of sweetness, as you would beignets. Or, dip them in honey or another sweet sauce. For a savory take, try making stuffed sopapillas.