Sopapilla Recipe

5 from 61 votes

A puffy and pillowy sopapilla is fried to perfection and topped with honey for a simple and delicious Mexican dessert.

Prep Time10

Cook Time10

rest20

Total Time40

Course: Dessert

Cuisine: Mexican

Servings:

In a large bowl, whisk 4 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt. Cut in 4 tablespoons shortening using a pastry blender or two knives, until the pieces are no bigger than pea-sized.
Pour in 1½ cups warm water and mix to form a dough. Cover the bowl with plastic wrap and let rest for twenty minutes.
While the dough rests, heat 2 quarts oil in a deep fryer or heavy-bottomed pan until the oil temperature is 375°F.
Roll the dough out 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.
If your oil is hot enough (375°F), it should only take about 15 seconds per side to fry.
Serve the sopapillas warm, and drizzle with honey.

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.

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.