Sopapillas
Light, crispy pillows of fried dough that puff up into hollow, golden balloons. These classic New Mexican treats are perfect drizzled with honey or dusted with cinnamon sugar. Simple pantry ingredients come together for a magical result — crisp on the outside, soft and airy inside.
For 4 servings
- mix · ~3 min
Combine the dry ingredients.
1.In a large bowl, whisk together 2 cups all-purpose flour, 1.5 tsp baking powder, and 1 pinch salt.2.Add 2 tbsp chilled shortening and cut it into the flour with your fingertips until the mixture resembles coarse crumbs.TIPKeep the shortening cold — this helps create flaky, tender sopapillas. - knead · ~14 min
Form the dough.
1.Gradually add ¾ cup warm water, mixing with a fork until a shaggy dough forms.2.Turn the dough onto a lightly floured surface and knead for 3-4 minutes until smooth and elastic.3.Cover with a damp kitchen towel and let rest for 10 minutes.TIPResting the dough relaxes the gluten, making it easier to roll out and ensuring better puffing. - prep · ~5 min
Roll and cut the dough.
1.Divide the rested dough into 2 equal balls.2.On a lightly floured surface, roll each ball into a thin rectangle about ⅛ inch thick.3.Cut into 3-inch squares or triangles — you should get about 12 pieces total.4.Cover the cut pieces with a damp cloth so they don't dry out. - fry · ~10 min
Heat the oil and fry the sopapillas.
1.Pour 2 cups oil into a deep pan and heat to 375°F. Use a kitchen thermometer for accuracy.2.Carefully slide 2-3 dough pieces into the hot oil. They should sink briefly then rise.3.Immediately spoon hot oil over the tops — this encourages even puffing.4.Fry for about 60-90 seconds per side until puffed and golden brown.5.Drain on paper towels.TIPMaintaining oil at 375°F is crucial. Too cool and they won't puff; too hot and they brown before cooking through. - serve
Serve warm with honey.
Arrange warm sopapillas on a plate. Drizzle generously with honey and dust with a pinch of cinnamon powder if desired. Eat immediately — they are best hot and crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the shortening cold when cutting into the flour for a flakier texture.
- 2Let the dough rest for 10 minutes to relax gluten and improve puffing.
- 3Use a deep-fry thermometer to maintain oil at a steady 375°F.
- 4Spoon hot oil over the dough immediately after dropping into the pan to encourage even puffing.
- 5Fry sopapillas in small batches to prevent the oil temperature from dropping too much.
- 6Serve immediately after frying — they lose their crispness quickly as they cool.
Adapt it for your goals.
Savory Stuffed
Cut the dough into larger squares, fry, then split open and fill with refried beans, shredded chicken, cheese, and green chile for a savory stuffed sopapilla.
Cinnamon SugarCinnamon Sugar
Instead of honey, toss warm sopapillas in a mixture of 1/4 cup sugar and 1 tablespoon cinnamon for a classic dessert dusting.
Chocolate DrizzleChocolate Drizzle
Melt dark chocolate with a splash of cream and drizzle over the sopapillas instead of honey for a richer, dessert-like twist.
Why this is on our healthy list.
Simple Pantry Ingredients
Made from basic staples like flour, baking powder, and shortening — no artificial additives or preservatives.
Honey Provides Quick Energy
The honey drizzle offers natural sugars that provide a quick energy boost, ideal as a treat after activity.
Cinnamon Adds Antioxidants
If dusted with cinnamon, you get a small dose of antioxidants and anti-inflammatory compounds from this spice.
Frequently asked questions
The most common cause is oil that's too cool — maintain a steady 375°F. Also ensure your baking powder is fresh and the dough is rested properly.
