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A puffy and pillowy sopapilla is fried to perfection and topped with honey for a simple and delicious Mexican dessert.
These are similar in consistency to Indian Fry Bread and are typically served as a dessert for many Mexican meals.
We Love Sopapillas!
But what is a sopapilla?
Sopapillas (or sopaipillas) are dough that puff up when fried and they have a hollow center. They are a type of quick bread served in several regions with Hispanic heritage (Wikipedia).
My kids are always requesting them for dessert (no surprise they’re called the “doughnuts of the Southwest”).
Why we love them:
- Quick and easy. They are made in minutes with pantry staples!
- Delicious. They’re usually dusted in sugar, powdered sugar, or cinnamon sugar, and then drizzled with honey (similar to a classic Donut recipe).
- Versatile. Most often a dessert, easily fill these with sweet or savory ingredients after being fried.
Ingredients
- all-purpose flour
- baking powder
- salt
- shortening – or lard. I don’t recommend butter as it has a different melting point and the results may vary.
- warm water
- oil for frying – use melted lard, shortening, vegetable oil, canola oil, or peanut oil.
- honey
How to Make Sopapillas
- DOUGH. In a large bowl, whisk together the dry ingredients. Cut in the shortening using a pastry blender or two knives, until the pieces are no bigger than pea-sized. Pour in the warm water and mix to form a dough.
- REST. Cover the bowl with plastic wrap and let the dough rest for twenty minutes.
- OIL. While the dough is resting, heat the oil in a deep fryer or heavy-bottomed pan or pot until the temperature of the oil is 375°F.
- FRY. Roll the dough out with a rolling pin to ¼ inch thick on a lightly floured surface. Cut the dough into 3-inch squares. Fry each square in hot vegetable oil until it puffs up and turns golden brown on both sides. Take each batch out of the hot oil and drain on a paper towel-lined plate.
- SERVE. Serve the sopapillas warm, and drizzle with honey.
Air Fryer Directions
Keep in mind they won’t puff up as much as traditional ones.
- Spray the basket with oil, place the dough inside, and cook at 350°F for 8 minutes. Flip each one and cook for another 4 minutes.
- Once they’re golden brown, remove from the air fryer and brush with melted butter.
RECIPE TIPS
We prefer to serve these little pillows of goodness sweet, like many Tex-Mex restaurants. Having said that, they’re also served savory like they do in Northern New Mexico.
- Frying. If your oil is hot enough (375°F), it should only take about 15 seconds per side to fry.
- Change it up.
- Sweet ideas. Stuff with Whipped Cream and fresh berries or sprinkle with cinnamon sugar.
- Savory ideas. Fill them with taco meat, Cafe Rio Shredded chicken, or Carne Asada. Cover with chile and cheese and top with lettuce and tomato.
Store or Make Ahead
- Make ahead of time. Keep the dough in the fridge for up to 24 hours. To freeze, place the dough in a freezer Ziploc and wrap that with aluminum foil. Label and freeze for 1-2 months. Thaw the dough, roll, and fry as directed.
- STORE. Fry these up and keep them warm in a 200°F oven for up to one hour. Store at room temperature for 1-2 days or in an airtight container in the fridge for 2-4 days.
- FREEZE for up to 2 months.
- To reheat. Set the oven to 300°F. Place homemade sopapillas in a single layer on a baking sheet. Bake until just warm (about 5 minutes). Do not over heat them or they will dry out and harden.
For More Mexican Desserts:
Sopapilla Recipe
A puffy and pillowy sopapilla is fried to perfection and topped with honey for a simple and delicious Mexican dessert.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons shortening
- 1½ cups warm water
- 2 quarts oil for frying
- honey
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt. Cut in the shortening using a pastry blender or two knives, until the pieces are no bigger than pea sized. Pour in the warm water and mix to form a dough. Cover and let rest twenty minutes.
- While the dough is resting, heat the oil in a deep fryer or heavy bottomed pan to 375°F.
- Roll the dough out to ¼ inch thick on a lightly floured surface. Cut the dough into 3 inch squares. Fry until golden brown on both sides, then drain on paper towels. Serve warm drizzled with honey.
Video
Notes
- Make ahead of time. Keep the dough in the fridge for up to 24 hours. To freeze, place the dough in a freezer Ziploc and wrap that with aluminum foil. Label and freeze for 1-2 months. Thaw the dough, roll, and fry as directed.
- STORE. Fry these up and keep them warm in a 200°F oven for up to one hour. Store at room temperature for 1-2 days or in an airtight container in the fridge for 2-4 days.
- FREEZE for up to 2 months.
- To reheat. Set the oven to 300°F. Place homemade sopapillas in a single layer on a baking sheet. Bake until just warm (about 5 minutes). Do not over heat them or they will dry out and harden.
Nutrition
Calories: 1188kcal, Carbohydrates: 24g, Protein: 3g, Fat: 122g, Saturated Fat: 10g, Sodium: 148mg, Potassium: 84mg, Fiber: 1g, Sugar: 1g, Calcium: 27mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow! I have never made these before and now I will make them all the time! My family loved these, thank you!
Ohhh I’d go for a cinnamon sugar sopapilla right about now! So fluffy and delicous!
Could you make these in an air fryer?
I haven’t tried these in an air fryer before. I suppose you could, but haven’t tried it. If you do, you’ll have to let us know how they turn out!
Does anybody know if you can replace the butter for the shortening
Hope these are as good as I think they are. I have one lady that constantly makes Mexican dishes. This will be a good surprise
How do you fill a sopapilla, before or after frying n If before how?
You would fill the so papilla after frying. Just cut a slit in the side if stuffing with beef or beans, or a small opening if injecting cream or jam/berries.
I tasted this dessert in Denver in 1985. This is a treat to make.
You have a great memory! They are delicious!
I usually Pair my Mexican food with American desserts. I’ll have to try making this next time. They look simple, but yummy.
My favorite! When i saw your recipe i knew i had to make these. they were sooo good!
THIS RECIPE IS A KEEPER — SO GOOD!
It’s only been until recently that I tried these. I’m way behind & I’ve totally been missing out! They are light & airy & perfectly sweet!