Dive into the vibrant world of Mexican cuisine with our roundup of 17 delicious sopapillas recipes that promise to bring a fiesta to your table! Whether you’re craving something sweet or savory, these fluffy, golden pillows of joy are perfect for any occasion. From classic cinnamon-sugar dusted treats to innovative fillings, get ready to explore recipes that will tantalize your taste buds and inspire your next kitchen adventure.
Classic Mexican Sopapillas with Honey
Oh, you’re in for a treat with these Classic Mexican Sopapillas with Honey! They’re the perfect blend of crispy and fluffy, drizzled with sweet honey for that irresistible finish. Let’s dive into making these delightful bites.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp vegetable shortening
- 3/4 cup warm water
- For frying and serving:
- Vegetable oil, for frying
- 1/2 cup honey
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the vegetable shortening to the dry ingredients. Use your fingers to blend it in until the mixture resembles coarse crumbs.
- Gradually add the warm water, stirring until a soft dough forms. Tip: The dough should be slightly sticky but manageable. If it’s too sticky, add a little more flour.
- Knead the dough on a lightly floured surface for about 2 minutes until smooth. Cover with a damp cloth and let it rest for 20 minutes.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer to ensure the oil is at the right temperature.
- Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into 3-inch squares or triangles.
- Fry the dough pieces in batches, turning once, until golden brown and puffed, about 2 minutes per side. Tip: Don’t overcrowd the fryer to ensure even cooking.
- Drain the sopapillas on paper towels to remove excess oil.
- Drizzle with honey while still warm.
Unbelievably light and airy, these sopapillas are a joy to bite into, with the honey adding just the right amount of sweetness. Try serving them with a dusting of powdered sugar or a side of vanilla ice cream for an extra special treat.
Cinnamon Sugar Sopapillas
Alright, you’re in for a treat with these Cinnamon Sugar Sopapillas. Imagine biting into a warm, fluffy piece of fried dough, perfectly crisp on the outside, soft on the inside, and coated in a sweet cinnamon sugar mix. It’s the kind of dessert that feels like a hug.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 2 tbsp vegetable shortening
- 3/4 cup warm water
- For frying and coating:
- 1 cup vegetable oil (for frying)
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add the vegetable shortening to the dry ingredients. Use your fingers to mix until the mixture resembles coarse crumbs.
- Gradually add the warm water, stirring until a soft dough forms. Tip: The dough should be sticky but manageable. If it’s too sticky, add a little more flour.
- Knead the dough on a lightly floured surface for about 2 minutes, until smooth. Cover with a damp cloth and let rest for 10 minutes.
- Heat the vegetable oil in a deep skillet over medium heat to 350°F. Tip: Use a candy thermometer to ensure the oil is at the right temperature.
- While the oil heats, roll out the dough to 1/4-inch thickness on a floured surface. Cut into 3-inch squares.
- Fry the dough squares in batches, turning once, until golden brown on both sides, about 1-2 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Remove the sopapillas with a slotted spoon and drain on paper towels.
- In a small bowl, mix together the sugar and cinnamon. While the sopapillas are still warm, toss them in the cinnamon sugar mixture to coat.
Here’s how they turn out: crispy edges give way to a pillowy center, all wrapped up in that sweet, spicy cinnamon sugar. Try serving them with a drizzle of honey or a scoop of vanilla ice cream for an extra indulgent twist.
Chocolate Drizzled Sopapillas
Let’s dive into making these irresistible Chocolate Drizzled Sopapillas, a sweet treat that combines fluffy fried dough with rich chocolate for a dessert you won’t forget.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 3/4 cup warm water
- For frying:
- Vegetable oil, for deep frying
- For the chocolate drizzle:
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the vegetable oil and warm water to the dry ingredients, stirring until a dough forms. Tip: The dough should be soft but not sticky. If it’s too sticky, add a little more flour.
- Knead the dough on a lightly floured surface for about 2 minutes until smooth.
- Cover the dough with a damp cloth and let it rest for 10 minutes.
- Heat vegetable oil in a deep fryer or large pot to 350°F. Tip: Use a candy thermometer to ensure the oil is at the right temperature for perfectly golden sopapillas.
- Roll out the dough to 1/4 inch thickness and cut into 3-inch squares or triangles.
- Fry the dough pieces in batches until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the pot to ensure even cooking.
- Remove the sopapillas with a slotted spoon and drain on paper towels.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
- Drizzle the melted chocolate over the warm sopapillas.
Delight in the contrast of the crispy exterior and soft interior, with the chocolate adding a decadent finish. Serve them warm with a scoop of vanilla ice cream for an extra special treat.
Pumpkin Spice Sopapillas
Guess what? It’s that cozy time of year again, and you’re about to make your kitchen smell like a pumpkin spice dream. These Pumpkin Spice Sopapillas are your ticket to a sweet, spiced treat that’s surprisingly easy to whip up.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- 3/4 cup warm water
- For the pumpkin spice coating:
- 1/2 cup granulated sugar
- 1 tbsp pumpkin pie spice
- 1/4 cup unsalted butter, melted
Instructions
- In a large bowl, whisk together the flour, 1 tbsp sugar, baking powder, and salt.
- Add the 2 tbsp melted butter and warm water to the dry ingredients. Stir until a dough forms.
- Tip: If the dough feels sticky, add a little more flour, one tbsp at a time, until it’s manageable.
- On a lightly floured surface, knead the dough for about 2 minutes until smooth.
- Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into a 4-inch circle.
- Heat oil in a deep fryer or large pot to 350°F. Fry each dough circle for about 1 minute per side until golden brown.
- Tip: Don’t overcrowd the fryer. Cook in batches to ensure even frying.
- While the sopapillas are frying, mix the 1/2 cup sugar and pumpkin pie spice in a shallow bowl.
- As each sopapilla comes out of the fryer, brush it with the 1/4 cup melted butter, then toss in the sugar-spice mixture to coat.
- Tip: Serve warm for the best texture and flavor.
Just imagine biting into these warm, fluffy sopapillas with their crispy edges and sweet, spiced coating. They’re perfect with a drizzle of honey or a scoop of vanilla ice cream for an extra indulgent treat.
Apple Cinnamon Sopapillas
Craving something sweet with a twist? You’re in for a treat with these Apple Cinnamon Sopapillas, a delightful fusion of crispy, fluffy dough and the warm, comforting flavors of apple and cinnamon.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- 3/4 cup warm water
- For the filling:
- 1 large apple, peeled and finely diced
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1 tbsp unsalted butter
- For frying:
- 1 cup vegetable oil
- For serving:
- Powdered sugar for dusting
Instructions
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the melted butter and warm water to the dry ingredients. Stir until a dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth. Tip: The dough should be soft but not sticky. If it’s too sticky, add a little more flour.
- Cover the dough with a damp cloth and let it rest for 15 minutes.
- While the dough rests, prepare the filling. In a skillet over medium heat, melt the butter. Add the diced apple, brown sugar, and cinnamon. Cook for 5 minutes until the apples are soft. Set aside to cool.
- Divide the dough into 8 equal pieces. Roll each piece into a 6-inch circle.
- Place a spoonful of the apple filling in the center of each circle. Fold the dough over the filling to form a half-circle. Seal the edges by pressing with a fork.
- Heat the vegetable oil in a deep skillet to 350°F. Fry the sopapillas in batches until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Remove the sopapillas with a slotted spoon and drain on paper towels. Tip: Keep them warm in a low oven while frying the rest.
- Dust the sopapillas with powdered sugar before serving.
Golden and crispy on the outside, with a soft, sweet apple cinnamon filling inside, these sopapillas are perfect with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.
Strawberry Filled Sopapillas
Craving something sweet and easy to whip up? These strawberry filled sopapillas are your answer, combining fluffy pastry with juicy strawberries for a dessert that feels like a hug.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 3/4 cup warm water
- For the filling:
- 1 cup fresh strawberries, diced
- 2 tbsp sugar
- 1 tsp lemon juice
- For frying:
- Vegetable oil, for deep frying
- For serving:
- Powdered sugar, for dusting
- Honey, for drizzling
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the vegetable oil and warm water to the dry ingredients, mixing until a dough forms. Tip: The dough should be soft but not sticky. If it’s too sticky, add a little more flour.
- Knead the dough on a lightly floured surface for about 2 minutes, then cover and let it rest for 15 minutes.
- While the dough rests, mix the diced strawberries, sugar, and lemon juice in a bowl. Set aside to macerate.
- Roll out the dough to 1/4-inch thickness and cut into 4-inch squares.
- Heat vegetable oil in a deep fryer or large pot to 350°F. Tip: Use a candy thermometer to ensure the oil is at the right temperature.
- Fry the dough squares in batches until golden brown, about 1-2 minutes per side. Tip: Don’t overcrowd the pot to ensure even cooking.
- Drain the sopapillas on paper towels, then make a small slit in one side of each to create a pocket.
- Fill each sopapilla with the strawberry mixture, then dust with powdered sugar and drizzle with honey before serving.
Zesty and sweet, these sopapillas are best enjoyed warm, with the strawberries adding a fresh contrast to the crispy pastry. Try serving them with a scoop of vanilla ice cream for an extra indulgent treat.
Nutella Stuffed Sopapillas
Fancy a sweet treat that’s easy to make and even easier to love? These Nutella Stuffed Sopapillas are your answer. They’re crispy, gooey, and downright irresistible.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 3/4 cup warm water
- For frying and filling:
- 1 cup Nutella
- 1 cup vegetable oil for frying
- 1/4 cup powdered sugar for dusting
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the vegetable oil and warm water to the dry ingredients. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes, until smooth. Tip: Let the dough rest for 10 minutes for easier handling.
- Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into a 5-inch circle.
- Place 1 tbsp of Nutella in the center of each circle. Fold the dough over the Nutella to form a half-moon shape. Pinch the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch and to ensure they’re sealed tight.
- Heat the vegetable oil in a deep skillet over medium heat to 350°F. Fry the sopapillas in batches, about 2 minutes per side, until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
- Remove the sopapillas with a slotted spoon and drain on paper towels. Dust with powdered sugar while still warm.
Unbelievably delicious, these sopapillas are a perfect blend of crispy exterior and molten Nutella center. Serve them with a scoop of vanilla ice cream for an extra indulgent dessert.
Banana Caramel Sopapillas
Kickstart your dessert game with these Banana Caramel Sopapillas, a sweet twist on the classic that’s sure to impress. You’ll love how the crispy exterior gives way to the gooey, banana-filled center, all drizzled with rich caramel.
Ingredients
- For the sopapillas:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- 3/4 cup warm water
- 2 ripe bananas, sliced
- Vegetable oil, for frying
- For the caramel sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the melted butter and warm water to the dry ingredients, stirring until a dough forms. Tip: The dough should be soft but not sticky. If it’s too sticky, add a little more flour.
- Knead the dough on a lightly floured surface for about 2 minutes, then cover and let it rest for 10 minutes.
- Roll out the dough to 1/4-inch thickness and cut into 4-inch squares.
- Place a few banana slices in the center of each square, then fold the dough over to form a triangle, pressing the edges to seal. Tip: Make sure the edges are well sealed to prevent the bananas from leaking out during frying.
- Heat oil in a deep fryer or large pot to 350°F. Fry the sopapillas in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pot to ensure even cooking.
- For the caramel sauce, melt the sugar in a saucepan over medium heat, stirring constantly until it turns a deep amber color.
- Carefully whisk in the butter, then slowly add the heavy cream and vanilla extract, stirring until smooth.
- Drizzle the warm caramel sauce over the sopapillas and serve immediately.
Now, these Banana Caramel Sopapillas are a delightful mix of crispy, creamy, and caramel-y goodness. Try serving them with a scoop of vanilla ice cream for an extra indulgent treat.
Peanut Butter and Jelly Sopapillas
Craving something sweet and nostalgic with a twist? You’re in for a treat with these peanut butter and jelly sopapillas, a fun fusion that’ll remind you of childhood lunches but with a crispy, fluffy upgrade.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- 3/4 cup warm water
- For the filling:
- 1/2 cup creamy peanut butter
- 1/4 cup grape jelly
- For frying:
- 2 cups vegetable oil
- For serving:
- Powdered sugar, for dusting
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the melted butter and warm water to the dry ingredients. Stir until a dough forms. Tip: If the dough feels sticky, add a little more flour until it’s manageable.
- Knead the dough on a lightly floured surface for about 2 minutes until smooth. Cover and let it rest for 15 minutes.
- Divide the dough into 8 equal pieces. Roll each piece into a 6-inch circle.
- Spread 1 tablespoon of peanut butter and 1 teaspoon of jelly in the center of each circle. Fold the dough over the filling to form a half-moon shape. Seal the edges by pressing with a fork.
- Heat the oil in a deep skillet to 350°F. Fry the sopapillas in batches until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Drain the sopapillas on paper towels. Dust with powdered sugar while still warm. Tip: For an extra touch, drizzle with honey or serve with a side of vanilla ice cream.
How delightful are these sopapillas? The crispy exterior gives way to a gooey, sweet center, making every bite a perfect balance of textures. Try serving them with a dollop of whipped cream for an extra indulgent treat.
Lemon Glazed Sopapillas
Kickstart your day with something sweet and tangy that’s sure to brighten your mood. These lemon glazed sopapillas are the perfect treat when you’re craving something light yet indulgent.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- 3/4 cup warm water
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- For frying:
- Vegetable oil, for frying
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the melted butter and warm water to the dry ingredients. Stir until a dough forms.
- Knead the dough on a lightly floured surface for about 2 minutes, until smooth. Tip: Don’t over-knead to keep the sopapillas light.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Heat vegetable oil in a deep fryer or large pot to 350°F.
- Roll out the dough to 1/4-inch thickness and cut into 3-inch squares.
- Fry the squares in batches for about 2 minutes per side, until golden brown. Tip: Keep an eye on the temperature to prevent burning.
- Drain the sopapillas on paper towels to remove excess oil.
- For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the warm sopapillas. Tip: Glaze them while warm for better absorption.
Best enjoyed fresh, these sopapillas offer a delightful crunch with a soft interior, all wrapped up in a zesty lemon glaze. Serve them with a scoop of vanilla ice cream for an extra special treat.
Blueberry Cheesecake Sopapillas
These Blueberry Cheesecake Sopapillas are the perfect blend of crispy, creamy, and fruity. You’ll love how easy they are to make, and even more how delicious they turn out.
Ingredients
- For the sopapillas:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, melted
- 3/4 cup warm water
- Vegetable oil, for frying
- For the filling:
- 1 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- For the topping:
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- Add the melted butter and warm water to the dry ingredients, stirring until a dough forms. Tip: The dough should be soft but not sticky. If it’s too sticky, add a little more flour.
- Knead the dough on a lightly floured surface for about 2 minutes, then cover and let it rest for 10 minutes.
- While the dough rests, mix the cream cheese, powdered sugar, and vanilla extract in a bowl until smooth. Fold in the blueberries gently.
- Roll out the dough to about 1/4 inch thickness and cut into 4-inch squares.
- Heat vegetable oil in a deep skillet to 350°F. Fry the sopapillas in batches until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Drain the sopapillas on paper towels, then make a small slit in one side of each to stuff with the cream cheese mixture.
- Whisk together the powdered sugar, milk, and vanilla extract for the topping, then drizzle over the sopapillas.
Now, these sopapillas are best enjoyed warm, with the creamy filling slightly melted and the exterior perfectly crisp. Not to mention, a scoop of vanilla ice cream on the side takes them to the next level.
Raspberry Chocolate Sopapillas
Guess what? You’re about to make something that’s a game-changer for dessert lovers. Raspberry Chocolate Sopapillas are your ticket to a sweet, crispy, and gooey delight that’s surprisingly easy to whip up.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- 3/4 cup warm water
- For the filling:
- 1 cup fresh raspberries
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp granulated sugar
- For frying:
- 2 cups vegetable oil
- For serving:
- 1/4 cup powdered sugar
- 1/4 cup chocolate syrup
Instructions
- In a large bowl, whisk together the flour, 1 tbsp granulated sugar, baking powder, and salt.
- Add the melted butter and warm water to the dry ingredients. Stir until a dough forms. Tip: If the dough is too sticky, add a little more flour.
- Knead the dough on a lightly floured surface for about 2 minutes until smooth. Cover and let it rest for 10 minutes.
- While the dough rests, mash the raspberries with 1 tbsp granulated sugar in a small bowl. Stir in the chocolate chips.
- Divide the dough into 8 equal pieces. Roll each piece into a 6-inch circle.
- Place about 2 tbsp of the raspberry-chocolate mixture in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges with a fork.
- Heat the vegetable oil in a deep skillet to 350°F. Fry the sopapillas in batches until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Remove the sopapillas with a slotted spoon and drain on paper towels. Tip: Keep them warm in a 200°F oven if not serving immediately.
- Dust the sopapillas with powdered sugar and drizzle with chocolate syrup before serving.
The sopapillas are best enjoyed warm, with the chocolate still melty and the raspberries adding a fresh tang. Try serving them with a scoop of vanilla ice cream for an extra indulgent treat.
Mango Coconut Sopapillas
Unbelievably easy to make, these Mango Coconut Sopapillas are your ticket to a tropical dessert paradise. You’ll love the crispy outside and the sweet, fruity filling that screams summer.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 3/4 cup warm water
- For the filling:
- 1 cup diced mango
- 1/2 cup coconut flakes
- 2 tbsp sugar
- For frying:
- 1 cup vegetable oil
- For serving:
- 1/4 cup honey
- 1/4 cup powdered sugar
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the vegetable oil and warm water to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth. Tip: Let the dough rest for 10 minutes for easier rolling.
- Roll the dough into a 1/4-inch thick rectangle. Cut into 4-inch squares.
- In a small bowl, mix the diced mango, coconut flakes, and sugar for the filling.
- Place a tablespoon of the filling in the center of each dough square. Fold the dough over the filling to form a triangle. Press the edges to seal.
- Heat the vegetable oil in a deep pan to 350°F. Fry the sopapillas in batches until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
- Drain the sopapillas on paper towels. Drizzle with honey and dust with powdered sugar before serving. Tip: Serve warm for the best texture and flavor.
Absolutely delightful, these sopapillas offer a crispy exterior with a gooey, sweet center. Try serving them with a scoop of vanilla ice cream for an extra indulgent treat.
Pineapple Upside Down Sopapillas
Kickstart your dessert game with these Pineapple Upside Down Sopapillas, a fun twist on a classic that’s sure to impress. You’ll love how the caramelized pineapple and sweet glaze transform the humble sopapilla into something extraordinary.
Ingredients
- For the sopapillas:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- 3/4 cup warm water
- Oil for frying
- For the topping:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 can (20 oz) pineapple slices, drained
- Maraschino cherries for garnish
Instructions
- In a large bowl, whisk together flour, baking powder, and salt for the sopapillas.
- Add melted butter and warm water to the dry ingredients, stirring until a dough forms. Tip: The dough should be soft but not sticky. Adjust with a little more flour if needed.
- Cover the dough with a damp cloth and let it rest for 10 minutes.
- While the dough rests, melt butter in a skillet over medium heat and stir in brown sugar until dissolved to make the topping.
- Arrange pineapple slices in the skillet and cook for 2 minutes per side until caramelized. Tip: Don’t overcrowd the skillet to ensure even caramelization.
- Heat oil in a deep fryer or large pot to 375°F for frying the sopapillas.
- Roll out the dough on a floured surface to 1/4 inch thickness and cut into squares.
- Fry the dough squares in batches until golden brown, about 2 minutes per side. Tip: Keep an eye on the temperature to prevent burning.
- Drain the sopapillas on paper towels, then immediately place them upside down on the pineapple topping in the skillet.
- Let them sit for a minute to absorb the topping, then invert onto a serving plate.
- Garnish with maraschino cherries and serve warm.
Fluffy and golden, these sopapillas soak up the pineapple topping beautifully, offering a sweet, buttery bite with every piece. Try serving them with a scoop of vanilla ice cream for an extra indulgent treat.
Cherry Almond Sopapillas
Kick off your dessert game with these Cherry Almond Sopapillas, a sweet twist on the classic that’s perfect for sharing. You’ll love the combo of juicy cherries and crunchy almonds wrapped in a crispy, golden dough.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- 3/4 cup warm water
- For the filling:
- 1 cup cherries, pitted and chopped
- 1/4 cup sliced almonds
- 2 tbsp granulated sugar
- For frying:
- 1 cup vegetable oil
- For serving:
- Powdered sugar for dusting
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the melted butter and warm water to the dry ingredients, stirring until a dough forms. Tip: The dough should be soft but not sticky. Adjust with a little more flour or water if needed.
- Knead the dough on a lightly floured surface for about 2 minutes until smooth. Cover and let rest for 10 minutes.
- While the dough rests, mix the chopped cherries, sliced almonds, and sugar in a small bowl for the filling.
- Divide the dough into 8 equal pieces. Roll each piece into a 6-inch circle.
- Place a spoonful of the cherry almond mixture in the center of each circle. Fold the dough over the filling to form a half-moon shape, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch and to ensure they’re sealed well.
- Heat the vegetable oil in a deep skillet over medium heat to 350°F. Fry the sopapillas in batches until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the skillet to maintain the oil temperature.
- Remove the sopapillas with a slotted spoon and drain on paper towels. Dust with powdered sugar while still warm.
Serve these Cherry Almond Sopapillas warm for the best experience, where the crispy exterior gives way to a sweet, nutty filling. They’re fantastic with a scoop of vanilla ice cream or a drizzle of honey for extra indulgence.
Tiramisu Sopapillas
Very few desserts can hit the spot like a fusion of Italian and Mexican classics. Imagine layers of crispy sopapillas soaked in coffee and liqueur, topped with creamy mascarpone—yes, we’re talking Tiramisu Sopapillas.
Ingredients
- For the sopapillas:
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- 3/4 cup warm water
- Oil for frying
- For the tiramisu layer:
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 2 tbsp coffee liqueur
- Cocoa powder for dusting
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt for the sopapillas.
- Stir in melted butter and warm water until a dough forms. Tip: The dough should be soft but not sticky.
- Knead the dough on a floured surface for about 2 minutes, then let it rest for 10 minutes.
- Roll out the dough to 1/4-inch thickness and cut into squares.
- Heat oil in a deep fryer or large pot to 350°F. Fry sopapillas in batches until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the pot to ensure even cooking.
- Drain sopapillas on paper towels and let cool slightly.
- In a medium bowl, beat mascarpone, heavy cream, sugar, and vanilla until smooth for the tiramisu layer.
- Mix coffee and liqueur in a shallow dish. Quickly dip each sopapilla into the coffee mixture, then layer in a dish.
- Spread mascarpone mixture over each layer and dust with cocoa powder. Tip: Chill for at least 1 hour before serving to let flavors meld.
Perfectly balanced between crunchy and creamy, these Tiramisu Sopapillas are a dreamy twist on two beloved desserts. Serve them chilled with an extra dusting of cocoa or a drizzle of caramel for an extra indulgent touch.
Caramel Apple Sopapillas
Zesty and sweet, these caramel apple sopapillas are your next favorite dessert. You’ll love how easy they are to make, and the combo of crispy dough with gooey caramel and tender apples is just unbeatable.
Ingredients
- For the sopapillas:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 3/4 cup warm water
- For the filling:
- 2 medium apples, peeled and diced
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp butter
- For the caramel sauce:
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 2 tbsp butter
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the vegetable oil and warm water to the dry ingredients, stirring until a dough forms. Tip: The dough should be soft but not sticky. Adjust with a little more flour or water if needed.
- Knead the dough on a lightly floured surface for about 2 minutes, then cover and let it rest for 10 minutes.
- While the dough rests, melt the butter in a skillet over medium heat. Add the apples, sugar, and cinnamon, cooking until the apples are tender, about 5 minutes. Set aside.
- Roll the dough into a 1/4-inch thick rectangle on a floured surface. Cut into 4-inch squares.
- Place a spoonful of the apple mixture in the center of each square. Fold the dough over the filling to form a triangle, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
- Heat oil in a deep fryer or large pot to 350°F. Fry the sopapillas in batches until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the pot to ensure even cooking.
- For the caramel sauce, combine the brown sugar, heavy cream, and butter in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens, about 5 minutes. Remove from heat and stir in the vanilla.
- Drizzle the caramel sauce over the warm sopapillas before serving.
Warm and crispy on the outside with a sweet, soft center, these sopapillas are a dream. Try serving them with a scoop of vanilla ice cream for an extra indulgent treat.
Conclusion
Perfect for any occasion, these 17 Mexican sopapillas recipes offer a delightful taste of tradition and creativity. Whether you’re craving something sweet or savory, there’s a recipe here to satisfy your taste buds. We invite you to try these delicious dishes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!
