Sopapilla

Sopapillas are light, puffy fried pastries that are golden on the outside and soft on the inside, with a hollow pocket just waiting to be filled or dusted with sugar. I love making these as a sweet snack or dessert, especially when I want something warm and simple that still feels special. Whether I drizzle them with honey, dust them with cinnamon sugar, or serve them alongside a cup of coffee, sopapillas never disappoint.

Why You’ll Love This Recipe

I love this recipe because it’s easy, quick, and incredibly satisfying. The dough comes together with basic ingredients, and once it hits the hot oil, it puffs up into beautiful golden pillows. Sopapillas can be sweet or savory, but I usually go sweet with a dusting of cinnamon sugar and a generous drizzle of honey. They’re perfect for sharing and always get eaten fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Sugar

• Shortening or butter

• Warm water

• Oil for frying (vegetable or canola)

• Optional toppings: cinnamon sugar, powdered sugar, honey

Directions

1. I start by whisking together the flour, baking powder, salt, and sugar in a large mixing bowl.

2. I cut in the shortening or butter until the mixture looks crumbly.

3. I slowly pour in the warm water and stir until a soft dough forms.

4. I knead the dough on a floured surface for a few minutes until smooth, then cover it and let it rest for about 20–30 minutes.

5. Once rested, I roll out the dough into a thin sheet (about 1/4-inch thick) and cut it into squares or triangles.

6. I heat the oil in a deep pan to 375°F (190°C).

7. I fry a few pieces at a time, flipping them once they puff up and turn golden on one side—usually 1–2 minutes per side.

8. I remove them with a slotted spoon and drain on paper towels. While they’re still warm, I dust them with cinnamon sugar or powdered sugar and drizzle with honey.

Servings and timing

This recipe makes about 12–16 sopapillas, depending on the size.
Prep time: 15 minutes
Rest time: 20–30 minutes
Cook time: 10–15 minutes
Total time: 45–60 minutes

Variations

Sometimes I stuff the sopapillas with sweetened cream cheese or fruit preserves before frying for a filled version. I’ve also made savory sopapillas by skipping the sugar and serving them with chili or shredded meat. For extra crispiness, I roll them thinner. And when I want a super indulgent dessert, I top them with vanilla ice cream and chocolate sauce.

Storage/reheating

Sopapillas are best enjoyed fresh, but if I have leftovers, I store them in an airtight container at room temperature for up to 2 days. To reheat, I pop them in the oven at 350°F for a few minutes to crisp them back up. I avoid microwaving them since it makes them soggy.

FAQs

Why didn’t my sopapillas puff up?

Usually, that means the oil wasn’t hot enough or the dough was rolled too thick. I make sure the oil is at 375°F and the dough is about 1/4 inch thick.

Can I make the dough ahead of time?

Yes, I’ve made the dough a few hours ahead and kept it covered at room temperature. I roll and fry it when I’m ready to serve.

What’s the best oil for frying sopapillas?

I use a neutral oil with a high smoke point like vegetable or canola oil.

Can I bake sopapillas instead of frying?

I’ve tried it, but they don’t puff up the same way. Frying gives that classic texture and flavor.

Are sopapillas the same as beignets?

Not quite. They’re similar, but sopapillas are usually less sweet and have a more hollow center, while beignets are denser and often dusted heavily with powdered sugar.

Conclusion

Sopapillas are one of those treats I love to make when I want something simple, nostalgic, and delicious. They puff up like magic in hot oil, and once I top them with honey or cinnamon sugar, it’s impossible to eat just one. Whether I’m serving them as a dessert, snack, or a fun weekend indulgence, these little golden pillows always bring big joy to the table.