Get ready to transform your kitchen into a Mexican fiesta with these irresistible sopapillas! Perfect for cozy nights or festive gatherings, these fluffy, golden pillows of dough offer endless sweet and savory possibilities. Whether you’re craving cinnamon-dusted classics or adventurous new twists, our roundup has something to delight every home cook. Let’s dive into 21 delicious variations that will have everyone asking for seconds!
Classic Cinnamon Sugar Sopapillas
Delightfully warm and fragrant, these cinnamon sugar sopapillas bring back memories of my first trip to New Mexico, where I learned the secret to their perfect puffiness. I still make them every Sunday morning as a sweet tradition that fills my kitchen with the most comforting aroma. There’s something magical about watching them balloon up in the hot oil—it never gets old!
Ingredients
– 2 cups all-purpose flour, sifted for lightness
– 2 teaspoons baking powder, aluminum-free for better flavor
– 1 teaspoon fine sea salt
– 2 tablespoons cold unsalted butter, cubed
– ¾ cup warm whole milk (110°F)
– 4 cups vegetable oil for frying, with high smoke point
– ½ cup granulated sugar
– 1 tablespoon ground cinnamon, freshly ground if possible
Instructions
1. In a large mixing bowl, whisk together the sifted all-purpose flour, aluminum-free baking powder, and fine sea salt until fully combined.
2. Add the cold cubed unsalted butter to the dry ingredients, using your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
3. Pour in the warm whole milk (110°F) and stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead gently for 2 minutes until smooth and elastic—be careful not to overwork it.
5. Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes to allow the gluten to relax.
6. While the dough rests, combine the granulated sugar and freshly ground cinnamon in a shallow bowl and set aside.
7. Heat the high smoke point vegetable oil in a deep heavy-bottomed pot or Dutch oven over medium heat until it reaches 375°F on a candy thermometer.
8. Roll the rested dough out on a floured surface to a ¼-inch thickness, then cut it into 3-inch squares using a sharp knife or pizza cutter.
9. Carefully drop 3-4 dough squares at a time into the hot oil (375°F) and fry for 45-60 seconds per side until golden brown and puffed.
10. Use a slotted spoon to transfer the fried sopapillas to a paper towel-lined plate to drain excess oil for 30 seconds.
11. While still warm, toss each sopapilla in the cinnamon sugar mixture until evenly coated on all sides.
12. Serve immediately on a platter, repeating the frying and coating process with the remaining dough squares.
My favorite part is that crisp exterior giving way to a soft, airy center—it’s pure comfort in every bite. For a fun twist, I sometimes drizzle them with local honey or serve alongside a scoop of vanilla bean ice cream for an indulgent dessert.
Sopapillas with Honey and Chocolate Drizzle
A warm, puffy sopapilla drizzled with golden honey and rich chocolate is my ultimate comfort food—it takes me right back to my abuela’s kitchen, where the scent of fried dough and cinnamon filled the air. I love making these on cozy weekend mornings, and today, I’m sharing my foolproof recipe for the most irresistible sopapillas you’ll ever taste.
Ingredients
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1 tsp fine sea salt
– 2 tbsp cold unsalted butter, cubed
– ¾ cup warm whole milk
– 1 large farm-fresh egg
– 4 cups vegetable oil for frying
– ½ cup pure wildflower honey
– ¼ cup semi-sweet chocolate chips
– 1 tsp ground cinnamon
Instructions
1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp fine sea salt, and 1 tsp ground cinnamon until fully combined.
2. Add 2 tbsp cold unsalted butter, cubed, and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
3. In a separate small bowl, lightly beat 1 large farm-fresh egg with ¾ cup warm whole milk until smooth.
4. Pour the wet ingredients into the flour mixture and stir with a wooden spoon until a soft dough forms.
5. Turn the dough out onto a lightly floured surface and knead gently for 2–3 minutes until smooth and elastic. Tip: Avoid over-kneading to keep the sopapillas tender.
6. Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes to relax the gluten.
7. Heat 4 cups vegetable oil in a deep, heavy-bottomed pot over medium heat until it reaches 350°F on a candy thermometer.
8. While the oil heats, roll the dough out to a ¼-inch thickness on a floured surface.
9. Cut the dough into 3-inch squares using a sharp knife or pizza cutter.
10. Carefully place a few dough squares into the hot oil, frying for 1–2 minutes per side until golden brown and puffed. Tip: Fry in batches to avoid overcrowding the pot.
11. Remove the sopapillas with a slotted spoon and drain on a paper towel-lined plate.
12. In a small microwave-safe bowl, melt ¼ cup semi-sweet chocolate chips in 15-second intervals, stirring between each, until smooth.
13. Drizzle ½ cup pure wildflower honey and the melted chocolate over the warm sopapillas.
Nothing beats the contrast of the crispy, airy exterior with the soft, pillowy inside, all enhanced by the sweet honey and decadent chocolate. Serve them immediately with a dusting of extra cinnamon or a scoop of vanilla ice cream for an indulgent treat that’s perfect for sharing.
Stuffed Sopapillas with Beef and Cheese
Craving something that feels like a warm hug from the Southwest? I first tried these at a local food festival, and now they’re my go-to for cozy family dinners—trust me, they’re easier to make than they look!
Ingredients
– 1 pound lean ground beef
– 1 tablespoon fragrant ground cumin
– 1 teaspoon smoky paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 cup shredded sharp cheddar cheese
– 4 large, fluffy store-bought sopapillas
– 2 cups neutral vegetable oil for frying
– Fresh cilantro leaves for garnish
– Cool sour cream for serving
Instructions
1. Heat a large skillet over medium-high heat and add the lean ground beef, breaking it up with a wooden spoon.
2. Cook the beef for 5-7 minutes, until it’s fully browned and no pink remains, stirring occasionally to ensure even cooking.
3. Drain any excess grease from the skillet using a colander or spoon.
4. Return the skillet to the heat and add the fragrant ground cumin, smoky paprika, garlic powder, onion powder, kosher salt, and freshly ground black pepper.
5. Stir the spices into the beef and cook for 1 minute more to toast the spices and deepen the flavors.
6. Remove the skillet from the heat and let the beef mixture cool for 5 minutes to prevent the cheese from melting too quickly.
7. Gently stir in the shredded sharp cheddar cheese until it’s evenly distributed and slightly melted from the residual heat.
8. Use a sharp knife to carefully slit open one side of each large, fluffy store-bought sopapilla to create a pocket.
9. Stuff each sopapilla evenly with the beef and cheese mixture, being careful not to overfill to avoid tearing.
10. In a deep, heavy-bottomed pot, heat the neutral vegetable oil to 350°F, using a candy thermometer to monitor the temperature accurately.
11. Fry the stuffed sopapillas one or two at a time for 2-3 minutes per side, until they’re golden brown and crispy.
12. Remove them with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
13. Garnish with fresh cilantro leaves and serve immediately with cool sour cream on the side.
Just out of the fryer, these sopapillas boast a satisfying crunch that gives way to a savory, cheesy interior—the beef filling is richly spiced and perfectly balanced. I love serving them with a drizzle of hot sauce or alongside a simple avocado salad for a complete meal that always disappears fast!
Apple Cinnamon Filled Sopapillas
Gosh, there’s something magical about the aroma of warm apples and cinnamon that makes my kitchen feel like autumn year-round. I first tried these at a New Mexico food truck and knew I had to recreate that cozy, flaky perfection at home—now it’s my go-to treat for chilly Sunday afternoons.
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1 teaspoon baking powder
– 1/2 teaspoon fine sea salt
– 2 tablespoons cold unsalted butter, cubed
– 3/4 cup warm whole milk
– 2 large crisp Granny Smith apples, peeled and finely diced
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon freshly grated nutmeg
– 1 tablespoon fresh lemon juice
– 2 cups vegetable oil, for frying
– 1/4 cup powdered sugar, for dusting
Instructions
1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt until fully combined.
2. Add 2 tablespoons cold cubed unsalted butter to the flour mixture, using your fingertips to rub it in until the texture resembles coarse crumbs.
3. Pour in 3/4 cup warm whole milk and stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead gently for 2 minutes until smooth and elastic.
5. Shape the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for 30 minutes.
6. While the dough rests, combine 2 finely diced Granny Smith apples, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and 1 tablespoon fresh lemon juice in a medium bowl.
7. Heat 2 cups vegetable oil in a deep heavy-bottomed pot to 350°F, using a candy thermometer to monitor the temperature accurately.
8. Roll the rested dough on a floured surface to 1/8-inch thickness, then cut into 4-inch squares with a sharp knife or pastry wheel.
9. Place 1 tablespoon of the apple cinnamon filling in the center of each dough square.
10. Fold one corner over to the opposite corner to form a triangle, pressing the edges firmly with a fork to seal completely.
11. Carefully lower 2-3 sopapillas at a time into the hot oil and fry for 2-3 minutes per side until golden brown and puffed.
12. Remove with a slotted spoon and drain on a wire rack set over a baking sheet.
13. Dust warm sopapillas generously with 1/4 cup powdered sugar using a fine-mesh sieve.
Delightfully crisp on the outside with a soft, steamy apple-cinnamon center, these sopapillas are best served immediately while the sugar glaze crackles slightly. I love pairing them with a dollop of vanilla bean ice cream that melts into the warm pockets—pure comfort in every bite!
Pumpkin Spice Sopapillas with Maple Syrup
Every autumn, I find myself craving the warm spices and cozy flavors that define the season. There’s something magical about combining pumpkin with cinnamon and nutmeg that just feels like home. Today, I’m sharing my twist on a classic dessert that’s perfect for crisp fall evenings.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– 2 tablespoons granulated sugar
– 3 tablespoons creamy pumpkin puree
– ¾ cup warm whole milk
– 2 tablespoons melted unsalted butter
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– 4 cups vegetable oil for frying
– ½ cup pure maple syrup
– ¼ cup powdered sugar for dusting
Instructions
1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon fine sea salt, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground ginger until well combined.
2. Create a well in the center of the dry ingredients and add 3 tablespoons creamy pumpkin puree, ¾ cup warm whole milk, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract.
3. Mix the ingredients together with a wooden spoon until a soft dough forms, being careful not to overmix. Tip: The dough should be slightly sticky but manageable – if too wet, add a tablespoon more flour.
4. Turn the dough onto a lightly floured surface and knead gently for about 2 minutes until smooth and elastic.
5. Cover the dough with a clean kitchen towel and let it rest for 15 minutes at room temperature.
6. While the dough rests, heat 4 cups vegetable oil in a deep, heavy-bottomed pot to 350°F, using a deep-fry thermometer to monitor the temperature. Tip: Maintain consistent oil temperature for even cooking and perfect browning.
7. Roll the rested dough into a ¼-inch thick rectangle using a rolling pin.
8. Cut the dough into 3-inch squares using a sharp knife or pizza cutter.
9. Carefully drop 3-4 dough squares at a time into the hot oil and fry for 1-2 minutes per side until golden brown and puffed.
10. Remove the fried sopapillas with a slotted spoon and drain on a wire rack set over paper towels. Tip: Let them drain properly to keep them crispy rather than soggy.
11. Drizzle the warm sopapillas with ½ cup pure maple syrup and dust generously with ¼ cup powdered sugar.
Keeping these sopapillas warm right before serving makes the maple syrup soak into the crispy layers beautifully. The combination of fluffy interior with that crackly fried exterior creates the most delightful texture contrast against the sweet maple glaze. I love serving these with a dollop of whipped cream or alongside a hot coffee for the ultimate fall treat experience.
Savory Cheese and Jalapeño Sopapillas
Kind of like finding a hidden treasure in your own kitchen, these savory cheese and jalapeño sopapillas combine the comfort of warm dough with a spicy, cheesy surprise inside—perfect for when you crave something indulgent yet homemade. I first stumbled upon this recipe during a lazy Sunday experiment, and now it’s my go-to for impressing guests or treating myself after a long week. The aroma alone will have everyone gathering around the kitchen, eager for a taste.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon fine sea salt
– 3/4 cup warm whole milk
– 2 tablespoons unsalted butter, melted
– 1 cup shredded sharp cheddar cheese
– 1/4 cup finely diced fresh jalapeños
– Vegetable oil for frying
– Coarse sea salt for sprinkling
Instructions
1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt until fully combined.
2. Pour in 3/4 cup warm whole milk and 2 tablespoons melted unsalted butter, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until smooth and elastic. Tip: Kneading develops the gluten for a chewier texture, so don’t rush this step.
4. Cover the dough with a damp kitchen towel and let it rest at room temperature for 30 minutes to relax the gluten.
5. While the dough rests, combine 1 cup shredded sharp cheddar cheese and 1/4 cup finely diced fresh jalapeños in a small bowl.
6. Divide the rested dough into 12 equal portions and roll each into a ball.
7. Flatten each ball into a 3-inch circle using a rolling pin, then place 1 tablespoon of the cheese and jalapeño mixture in the center.
8. Fold the dough over the filling to form a half-moon shape, pinching the edges firmly to seal. Tip: Dab a bit of water on the edges if they won’t stick, to prevent filling from leaking during frying.
9. Heat 2 inches of vegetable oil in a deep skillet to 350°F, using a candy thermometer to monitor the temperature accurately.
10. Fry the sopapillas in batches of 3-4 for 2-3 minutes per side, until golden brown and puffed. Tip: Avoid overcrowding the skillet to maintain the oil temperature and ensure even cooking.
11. Remove with a slotted spoon and drain on paper towels, then immediately sprinkle with coarse sea salt while still hot.
12. Serve warm for the best texture and flavor.
Delightfully crispy on the outside with a soft, gooey center, these sopapillas offer a burst of cheesy heat that’s utterly addictive. I love pairing them with a cool dollop of sour cream or a zesty salsa for contrast, making them perfect for game day or a cozy night in.
Sopapillas with Dulce de Leche Sauce
Unbelievably light and airy, these sopapillas have become my go-to dessert for impressing guests—they always think I spent hours in the kitchen, but little do they know how simple they are to whip up with just a few pantry staples.
Ingredients
– 2 cups all-purpose flour, sifted for fluffiness
– 2 teaspoons baking powder, for that perfect rise
– 1 teaspoon fine sea salt, to balance the sweetness
– 2 tablespoons unsalted butter, cold and cubed
– ¾ cup warm water, around 110°F to activate the dough
– 4 cups vegetable oil, for deep-frying to golden perfection
– 1 (13.4-ounce) can dulce de leche, rich and creamy
– ½ cup heavy cream, to thin the sauce luxuriously
– 1 teaspoon pure vanilla extract, for aromatic depth
– Powdered sugar, for a snowy dusting
Instructions
1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until fully combined.
2. Add the cold, cubed unsalted butter to the dry ingredients, and use your fingertips to rub it in until the mixture resembles coarse crumbs. Tip: Keep the butter cold to ensure flaky layers in the fried sopapillas.
3. Gradually pour in the warm water (110°F) while stirring with a wooden spoon, then knead the dough by hand on a floured surface for about 3 minutes until smooth and elastic.
4. Cover the dough with a damp kitchen towel and let it rest at room temperature for 30 minutes to relax the gluten.
5. While the dough rests, prepare the dulce de leche sauce by combining the rich dulce de leche, heavy cream, and pure vanilla extract in a small saucepan over low heat.
6. Stir the sauce constantly with a whisk for 3-4 minutes until it is smooth, warm, and pourable, then remove from heat and set aside. Tip: Avoid boiling the sauce to prevent curdling and maintain its silky texture.
7. Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 375°F, using a candy thermometer to monitor the temperature accurately.
8. On a floured surface, roll out the rested dough to a ¼-inch thickness, then cut it into 3-inch squares or triangles with a sharp knife or pastry cutter.
9. Carefully fry the dough pieces in batches in the hot oil for 1-2 minutes per side, flipping once, until they puff up and turn golden brown. Tip: Do not overcrowd the pot to maintain the oil temperature and ensure even cooking.
10. Remove the fried sopapillas with a slotted spoon and drain them on a paper towel-lined plate to absorb excess oil.
11. Dust the warm sopapillas generously with powdered sugar just before serving.
12. Drizzle the warm dulce de leche sauce over the sopapillas or serve it on the side for dipping.
Velvety and crisp on the outside with a soft, pillowy interior, these sopapillas are a textural dream when paired with the luscious, caramel-like sauce. I love serving them fresh from the fryer with a scoop of vanilla ice cream for an extra indulgent twist that never fails to delight.
Churro Sopapillas with Nutella Dipping
Last weekend, I found myself craving something sweet and nostalgic after a long day of recipe testing, and these churro sopapillas with Nutella dipping sauce instantly came to mind—they’re my go-to comfort treat that never fails to bring a smile. I love how the warm, cinnamon-sugar coating pairs perfectly with the rich, hazelnut spread, making it ideal for sharing with friends over coffee or savoring solo while curled up on the couch. Honestly, whipping up a batch feels like a little celebration, and I often double the recipe because, trust me, they disappear faster than you can say “delicious”!
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 2 tablespoons unsalted butter, softened
– 3/4 cup warm whole milk
– 1 quart vegetable oil for frying
– 1/2 cup granulated sugar for coating
– 1 teaspoon ground cinnamon
– 1/2 cup creamy Nutella spread
– 1/4 cup warm heavy cream
Instructions
1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until fully combined.
2. Add 2 tablespoons softened unsalted butter to the dry ingredients, using your fingers to rub it in until the mixture resembles coarse crumbs. Tip: For flakier sopapillas, ensure the butter is at room temperature but not melted.
3. Gradually pour in 3/4 cup warm whole milk, stirring with a wooden spoon until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead gently for about 2 minutes until smooth and elastic.
5. Cover the dough with a clean kitchen towel and let it rest for 10 minutes at room temperature to relax the gluten.
6. While the dough rests, heat 1 quart vegetable oil in a deep, heavy-bottomed pot over medium heat until it reaches 350°F on a candy thermometer.
7. Roll out the dough to a 1/4-inch thickness on a floured surface, then cut it into 2-inch squares using a sharp knife or pastry cutter.
8. Carefully drop a few dough squares into the hot oil, frying for 1-2 minutes per side until golden brown and puffed. Tip: Avoid overcrowding the pot to maintain an even temperature and ensure crispy results.
9. Use a slotted spoon to transfer the fried sopapillas to a paper towel-lined plate to drain excess oil.
10. In a shallow bowl, mix 1/2 cup granulated sugar and 1 teaspoon ground cinnamon, then roll the warm sopapillas in the mixture until evenly coated.
11. In a small microwave-safe bowl, heat 1/2 cup creamy Nutella spread and 1/4 cup warm heavy cream in 15-second intervals, stirring until smooth and dippable. Tip: For a thinner consistency, add more warm cream a tablespoon at a time until it reaches your desired texture.
12. Serve the sopapillas immediately with the warm Nutella dipping sauce on the side.
Oh, the joy of biting into these sopapillas—crispy on the outside, soft and pillowy within, with that irresistible cinnamon-sugar crunch giving way to the velvety, chocolate-hazelnut dip. I love serving them stacked high on a platter for a festive touch or drizzling extra sauce over the top for an indulgent dessert that’s sure to impress at any gathering.
Sopapillas with Vanilla Ice Cream
Unbelievably simple yet utterly divine, these sopapillas with vanilla ice cream have become my go-to dessert for impressing guests without spending hours in the kitchen. I first discovered this magical combination during a trip to New Mexico, and now I love recreating that warm, crispy, and creamy experience at home.
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon fine sea salt
– 2 tablespoons cold unsalted butter
– ¾ cup warm whole milk
– 1 quart high-quality vanilla bean ice cream
– 4 cups vegetable oil for frying
– ½ cup granulated sugar
– 1 tablespoon ground cinnamon
Instructions
1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon fine sea salt until fully combined.
2. Cut 2 tablespoons cold unsalted butter into small pieces and work it into the flour mixture using your fingertips until the texture resembles coarse crumbs.
3. Gradually pour in ¾ cup warm whole milk while stirring with a fork until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead gently for about 2 minutes until smooth and elastic.
5. Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.
6. While the dough rests, scoop 1 quart high-quality vanilla bean ice cream into individual serving bowls and return them to the freezer to keep firm.
7. Heat 4 cups vegetable oil in a deep, heavy-bottomed pot to 375°F, using a deep-fry thermometer to monitor the temperature accurately.
8. Roll the rested dough out to ¼-inch thickness on a floured surface, then cut into 3-inch squares using a sharp knife or pizza cutter.
9. Carefully drop 3-4 dough squares at a time into the hot oil, frying for about 90 seconds per side until puffed and golden brown.
10. Remove the fried sopapillas with a slotted spoon and drain on a wire rack set over paper towels.
11. While still warm, toss the sopapillas in a mixture of ½ cup granulated sugar and 1 tablespoon ground cinnamon until evenly coated.
12. Serve immediately alongside the chilled vanilla ice cream.
Remarkably light and airy, the warm cinnamon-sugar sopapillas create the perfect contrast against the cold, creamy vanilla ice cream. For an extra special touch, I love drizzling mine with a bit of local honey or sprinkling with toasted pecans right before serving.
Pineapple and Coconut Sopapillas
Oh my goodness, you have to try these pineapple and coconut sopapillas—they’re like a tropical vacation in every bite! I first made them for a summer potluck, and now they’re my go-to treat when I want something sweet and easy. There’s nothing better than that warm, crispy dough paired with fruity flavors.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon sea salt
– 2 tablespoons unsalted butter, softened
– 3/4 cup warm water
– 1 cup sweetened shredded coconut
– 1 cup diced fresh pineapple
– 1/2 cup granulated sugar
– 1 teaspoon ground cinnamon
– 4 cups vegetable oil for frying
Instructions
1. In a large mixing bowl, combine 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon sea salt.
2. Add 2 tablespoons softened unsalted butter to the dry ingredients, and use your fingers to rub it in until the mixture resembles coarse crumbs.
3. Gradually pour in 3/4 cup warm water, stirring with a wooden spoon until a soft dough forms. Tip: The water should be warm to the touch but not hot, as this helps activate the gluten for a tender texture.
4. Turn the dough out onto a lightly floured surface and knead it for about 3 minutes until smooth and elastic.
5. Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes to relax the gluten.
6. While the dough rests, combine 1 cup sweetened shredded coconut, 1 cup diced fresh pineapple, 1/2 cup granulated sugar, and 1 teaspoon ground cinnamon in a medium bowl to make the filling.
7. After resting, roll out the dough on a floured surface to a 1/4-inch thickness.
8. Cut the dough into 3-inch squares using a sharp knife or pastry cutter.
9. Place about 1 tablespoon of the pineapple-coconut filling in the center of each dough square.
10. Fold each square diagonally to form a triangle, and press the edges firmly with a fork to seal them. Tip: Make sure the edges are well-sealed to prevent the filling from leaking during frying.
11. In a deep, heavy-bottomed pot, heat 4 cups vegetable oil to 350°F over medium heat, using a candy thermometer to monitor the temperature.
12. Carefully fry the sopapillas in batches for 2-3 minutes per side, until they are golden brown and puffed. Tip: Avoid overcrowding the pot to maintain an even temperature and ensure crispy results.
13. Remove the fried sopapillas with a slotted spoon and drain them on a paper towel-lined plate.
14. Serve warm for the best texture and flavor.
Golden and crispy on the outside with a gooey, tropical filling, these sopapillas are pure bliss. I love sprinkling them with a dusting of powdered sugar or serving them with a dollop of vanilla ice cream for an extra indulgent twist.
Berry Compote Sopapillas with Whipped Cream
Perfectly golden sopapillas filled with warm berry compote and fluffy whipped cream—this is my go-to dessert when I want something impressive but surprisingly simple. I first tried a version at a New Mexico roadside stand years ago, and I’ve been tweaking it ever since to get that ideal balance of crispy, sweet, and creamy.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon fine sea salt
– 2 tablespoons cold unsalted butter, cubed
– 3/4 cup warm whole milk
– 2 cups mixed fresh berries (like raspberries, blueberries, and strawberries)
– 1/4 cup granulated sugar
– 1 teaspoon fresh lemon juice
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 teaspoon pure vanilla extract
– Vegetable oil for frying
Instructions
1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt.
2. Add 2 tablespoons cold unsalted butter, cubed, and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs.
3. Pour in 3/4 cup warm whole milk and stir until a soft dough forms.
4. Tip: Warm milk helps activate the baking powder for a lighter texture—just heat it until lukewarm, about 30 seconds in the microwave.
5. Turn the dough out onto a lightly floured surface and knead gently for 2 minutes until smooth.
6. Cover the dough with a clean kitchen towel and let it rest for 15 minutes to relax the gluten.
7. While the dough rests, combine 2 cups mixed fresh berries, 1/4 cup granulated sugar, and 1 teaspoon fresh lemon juice in a saucepan.
8. Cook the berry mixture over medium heat, stirring occasionally, for 8-10 minutes until the berries break down and the compote thickens slightly.
9. Remove the compote from the heat and set aside to cool.
10. Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot to 350°F, using a candy thermometer to monitor the temperature.
11. Tip: Maintaining oil at 350°F is key—if it’s too hot, the sopapillas will burn; too cool, they’ll be greasy.
12. Roll the rested dough out to a 1/4-inch thickness on a floured surface.
13. Cut the dough into 3-inch squares or triangles using a sharp knife or pastry cutter.
14. Carefully place a few dough pieces into the hot oil, frying for 1-2 minutes per side until puffed and golden brown.
15. Use a slotted spoon to transfer the fried sopapillas to a paper towel-lined plate to drain excess oil.
16. In a chilled mixing bowl, whip 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon pure vanilla extract with an electric mixer on high speed for 2-3 minutes until stiff peaks form.
17. Tip: Chill your bowl and beaters beforehand—it helps the whipped cream come together faster and hold its shape better.
18. Slice open one side of each warm sopapilla to create a pocket.
19. Fill each sopapilla with a spoonful of the berry compote.
20. Top with a dollop of the whipped cream.
Generously filled sopapillas offer a delightful contrast: the crisp, airy pastry gives way to the warm, jammy berries and cool, cloud-like cream. For a fun twist, drizzle with honey or sprinkle with cinnamon right before serving—it adds an extra layer of sweetness that complements the tart berries beautifully.
Sopapillas with Caramel and Pecans
Crisp autumn evenings always make me crave something warm and sweet, like these sopapillas with caramel and pecans—a recipe I perfected after many cozy kitchen experiments. There’s nothing quite like the smell of fried dough mingling with rich caramel, and I love sharing this treat with friends over coffee. It’s my go-to for impromptu gatherings, and I’ve picked up a few tricks along the way to make it foolproof.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon fine sea salt
– 2 tablespoons unsalted butter, softened
– 3/4 cup warm water
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 4 tablespoons unsalted butter
– 1 teaspoon pure vanilla extract
– 1/2 cup chopped pecans, toasted
– Vegetable oil for frying
– Powdered sugar for dusting
Instructions
1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt until fully combined.
2. Add 2 tablespoons softened unsalted butter to the dry ingredients, using your fingers to rub it in until the mixture resembles coarse crumbs.
3. Gradually pour in 3/4 cup warm water, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until smooth and elastic.
5. Cover the dough with a damp kitchen towel and let it rest for 30 minutes at room temperature.
6. While the dough rests, prepare the caramel sauce by combining 1 cup granulated sugar and 1/4 cup water in a heavy-bottomed saucepan over medium heat.
7. Cook the sugar mixture without stirring for 5-7 minutes, until it turns a deep amber color, swirling the pan occasionally for even caramelization.
8. Carefully whisk in 1/2 cup heavy cream—the mixture will bubble vigorously, so stand back to avoid splatters.
9. Add 4 tablespoons unsalted butter and 1 teaspoon pure vanilla extract, stirring continuously until the sauce is smooth and glossy.
10. Remove the caramel from heat and stir in 1/2 cup toasted chopped pecans, then set aside to thicken.
11. Heat 2 inches of vegetable oil in a deep skillet to 350°F, using a candy thermometer to monitor the temperature accurately.
12. Roll the rested dough out on a floured surface to 1/4-inch thickness, then cut it into 3-inch squares with a sharp knife or pastry cutter.
13. Fry the dough squares in batches for 1-2 minutes per side, until puffed and golden brown, flipping once with tongs.
14. Transfer the fried sopapillas to a paper towel-lined plate to drain excess oil.
15. Dust the warm sopapillas generously with powdered sugar using a fine-mesh sieve.
16. Drizzle the caramel and pecan sauce over the sopapillas just before serving.
Flaky and airy, these sopapillas soak up the rich caramel sauce beautifully, while the toasted pecans add a satisfying crunch. I love serving them stacked high on a platter for a dramatic dessert that’s perfect for sharing—and maybe sneaking an extra one for myself!
Spicy Black Bean and Avocado Sopapillas
Vividly colorful and bursting with flavor, these spicy black bean and avocado sopapillas have become my go-to weeknight dinner. I first discovered this fusion dish during a trip to New Mexico, and now I love making them for friends who appreciate a little heat with their crunch.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking powder
– ½ tsp kosher salt
– ¾ cup warm water
– 2 tbsp vegetable oil
– 1 can (15 oz) black beans, drained and rinsed
– 1 ripe avocado, diced
– ¼ cup fresh cilantro, chopped
– 1 jalapeño, finely minced
– 1 tsp ground cumin
– ½ tsp smoked paprika
– 4 cups vegetable oil for frying
– ½ cup crumbled queso fresco
– ¼ cup Mexican crema
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and ½ tsp kosher salt until well combined.
2. Create a well in the center of the dry ingredients and pour in ¾ cup warm water and 2 tbsp vegetable oil.
3. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 3 minutes until smooth and elastic. Tip: The dough should be soft but not sticky—add a tablespoon more flour if needed.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rest for 30 minutes at room temperature.
5. While the dough rests, combine 1 can drained black beans, 1 diced avocado, ¼ cup chopped cilantro, 1 minced jalapeño, 1 tsp ground cumin, and ½ tsp smoked paprika in a medium bowl.
6. Gently mash the mixture with a fork until the beans are slightly broken down but still chunky.
7. Heat 4 cups vegetable oil in a deep pot to 350°F, using a candy thermometer to monitor the temperature.
8. Divide the rested dough into 8 equal pieces and roll each into a 6-inch circle on a floured surface.
9. Place 2 tbsp of the black bean filling in the center of each dough circle.
10. Fold the dough over to form a half-moon shape and press the edges firmly with a fork to seal. Tip: Make sure the edges are completely sealed to prevent filling from leaking during frying.
11. Carefully lower 2-3 sopapillas at a time into the hot oil and fry for 2-3 minutes per side until golden brown and puffed.
12. Remove with a slotted spoon and drain on a paper towel-lined plate. Tip: Don’t overcrowd the pot—frying in batches maintains the oil temperature for even cooking.
13. Repeat with remaining sopapillas, allowing the oil to return to 350°F between batches.
14. Top each sopapilla with a sprinkle of ½ cup crumbled queso fresco and a drizzle of ¼ cup Mexican crema.
Light and crispy on the outside with a warmly spiced, creamy filling, these sopapillas offer the perfect textural contrast. I love serving them immediately with an extra squeeze of lime and a cold Mexican beer to balance the heat—they’re always a hit at casual gatherings.
Conclusion
Mexican sopapillas offer endless delicious possibilities for your kitchen! We hope these 21 variations inspire you to fry up some sweet or savory treats. Try your favorites, share which ones you loved in the comments below, and don’t forget to pin this article on Pinterest to save for your next cooking adventure!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
