Sopapillas with Honey
Light, pillowy fried dough pillows that puff up like magic when they hit hot oil. Crispy on the outside, soft and hollow inside — perfect for tearing open and drizzling with warm honey. A beloved Southwestern treat that's been filling tables from New Mexico to Texas for generations.
For 4 servings
- prep · ~5 min
Make the dough.
1.Whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 pinch salt, and 1 tsp sugar in a mixing bowl.2.Pour in 3 tbsp oil and rub it into the dry ingredients with fingertips until the mixture looks like coarse sand.3.Gradually add 0.75 cup warm water, mixing by hand, until a soft dough forms. Add 1-2 tbsp more water if the dough feels stiff.TIPWarm water helps the dough relax — it will be tender and much easier to roll out. - knead · ~5 min
Knead the dough until smooth.
Transfer the dough to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic. It should spring back when you poke it.
- rest · ~15 min
Cover and rest the dough.
Place the dough back in the bowl, cover with a damp kitchen towel, and let it rest for 15 minutes. This relaxes the gluten and makes rolling easy.
TIPDon't skip the rest — tight dough refuses to puff when it hits the oil. - prep · ~8 min
Divide, flatten, and roll the dough.
1.Divide the rested dough into 12 equal portions and roll each into a smooth ball.2.On a very lightly floured surface, roll out each ball into a thin 4-inch round or oval, about 1/8 inch thick.3.Arrange the rolled pieces in a single layer on the counter without overlapping. Keep them covered with the towel.TIPRoll thin but not paper-thin — about 1/8 inch is the sweet spot. Too thick and they won't puff; too thin and they turn cracker-like. - fry · ~10 min
Heat the oil and fry the sopapillas.
1.Pour 3 cups oil into a cast iron skillet or deep pot. Heat over medium-high heat until the oil reaches 350°F to 375°F. If you don't have a thermometer, drop in a scrap of dough — it should sizzle and rise immediately without browning fast.2.Slide 1 or 2 sopapillas into the hot oil. Immediately press them gently under the oil with a slotted spoon until they puff up, about 5 seconds.3.Fry each side until light golden brown, about 45 seconds to 1 minute per side.4.Transfer to a paper-towel-lined plate to drain.TIPKeep the oil temperature steady between 350°F and 375°F. Too low and the dough soaks up grease; too high and the outside burns before the inside cooks. - assemble · ~1 min
Serve warm with honey.
1.Stack the hot sopapillas on a serving platter.2.Warm 0.5 cup honey until it's runny but not hot.3.Drizzle generously over the sopapillas or serve honey on the side for dipping and tearing.TIPWarm honey flows beautifully and soaks into the crispy shell. A quick 15 seconds in the microwave does the trick.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the dough for at least 15 minutes so it relaxes and puffs better in the oil.
- 2Press each sopapilla gently under the oil with a slotted spoon for the first few seconds to encourage puffing.
- 3Roll dough to an even 1/8-inch thickness — too thick won't puff, too thin turns cracker-like.
- 4Use a thermometer to keep frying oil between 350°F and 375°F for best texture and minimal grease.
- 5Warm the honey just until runny (15 seconds in the microwave) so it soaks into the crispy shell.
- 6Fry only 1-2 sopapillas at a time to avoid dropping the oil temperature and ruining the puff.
- 7Serve sopapillas within minutes of frying — they lose their crispness as they cool.
Adapt it for your goals.
Cinnamon Sugar
Skip the honey and toss the hot sopapillas in a mixture of 1/2 cup sugar and 2 tsp cinnamon. This gives a crunchy, spiced coating that's perfect for a simple dessert or snack.
Savory StuffedSavory Stuffed
Fill the raw dough with cooked, seasoned ground beef and cheese before frying. Pinch the edges to seal — you get a savory Southwestern empanada-like sopapilla that's great for a main dish.
Chocolate DrizzleChocolate Drizzle
Melt dark chocolate with a splash of cream and drizzle over the sopapillas instead of honey. Add a pinch of sea salt for a modern, rich twist that chocolate lovers will adore.
Why this is on our healthy list.
Quick Energy from Carbs
The all-purpose flour and sugar provide readily available carbohydrates, making sopapillas a good option for a quick energy boost when you need it.
Honey's Natural Sweetness
Honey offers natural sugars and trace antioxidants, and using it as a topping lets you control sweetness without refined sugar syrups.
Small Batch Control
This recipe makes 12 sopapillas, allowing portion control — enjoy one or two as a treat without overindulging.
Frequently asked questions
Most likely the oil wasn't hot enough (below 350°F) or the dough was rolled too thick. Check oil temp with a thermometer and roll to exactly 1/8 inch.
