Sopapillas

Sopapillas are more than just a fried pastry—they’re a golden, pillowy taste of tradition that has delighted generations across the American Southwest and Latin America.

Light and airy on the inside with a crisp, delicate shell, these pastries puff beautifully when fried, creating hollow pockets perfect for drizzling with honey. Their subtle sweetness, enriched by a touch of honey in the dough, makes them versatile enough to enjoy as a dessert, a sweet snack, or even alongside savory dishes.

Sopapillas embody the comforting essence of homemade cooking: simple ingredients transformed into something extraordinary through patience, technique, and a touch of culinary magic.

Why People Will Love Sopapillas:

Light, airy texture – Each sopapilla puffs into a hollow pillow, giving a crisp golden shell with a soft, tender interior that melts in your mouth.

Versatile delight – They can be enjoyed sweet with honey, cinnamon sugar, or chocolate drizzle, or paired with savory dishes to balance spice with subtle sweetness.

Simple ingredients, magical results – Flour, water, and a touch of honey transform into a treat that feels special, showing the beauty of humble pantry staples.

Cultural charm – Sopapillas carry a rich culinary heritage, often tied to celebrations and family gatherings, making them as meaningful as they are delicious.

Quick indulgence – With minimal resting time and a fast fry, they’re ready in under an hour, offering instant comfort and joy for any occasion.

Crowd-pleasing – Their golden, puffy appearance and warm, honey-drizzled finish always make them the centerpiece of the table, loved by both kids and adults.

Key Ingredients:

All-Purpose Flour – The foundation of the dough, flour provides structure while remaining light enough to puff beautifully during frying, creating that signature hollow pocket.

Vegetable Shortening – Adds tenderness and a delicate crumb, ensuring the sopapillas stay soft inside while crisping on the outside.

Honey – Infused directly into the dough, honey adds a gentle sweetness and golden warmth that enhances both the flavor and aroma. Served on top, it transforms each bite into a luscious, comforting treat.

Baking Powder – The leavening agent that encourages lift and puff, working alongside hot oil to create airy, pillowy centers.

Warm Water – Hydrates the dough and activates the baking powder, while its gentle heat helps the ingredients meld smoothly into a pliable, workable consistency.

Vegetable Oil (for frying) – Provides even, high-heat cooking that allows the dough to puff instantly and develop a crisp golden crust without becoming greasy.

Expert Tips:

Resting the dough is essential – Even though this recipe only calls for a short rest, those 20 minutes allow the gluten to relax and the baking powder to activate, ensuring the sopapillas puff properly in hot oil.

Roll the dough evenly – Keep the thickness around ¼ inch. Too thin and the sopapillas may turn crisp but won’t puff; too thick and they’ll stay doughy in the center. Consistency is key for even cooking.

Oil temperature control – Maintain the oil at 375°F (190°C). If it’s too hot, the sopapillas will brown before puffing; too cool, and they’ll absorb excess oil and turn greasy. A thermometer is the best tool for success.

Encourage the puff – If a sopapilla isn’t puffing, gently press it down with a slotted spoon or briefly submerge it in the oil. This quick shock often triggers the air pocket to form.

Fry in small batches – Overcrowding the pot drops the oil temperature and prevents proper puffing. Fry 2–3 at a time depending on the size of your pan.

Serve immediately – Sopapillas are best enjoyed fresh and warm, when they’re at peak crispness and still airy inside. If holding them, keep them in a low oven (200°F / 95°C) but avoid covering, as steam will soften them.

Pairing ideas – While honey is traditional, consider drizzling with piloncillo syrup, sprinkling with cinnamon sugar, or filling with savory beans or cheese for a unique twist.

How to make Sopapillas

Ingredients

4 cups all-purpose flour plus additional for dusting (480g)

¼ cup vegetable shortening (51g)

2 teaspoons baking powder

1 teaspoon honey plus additional to serve

½ teaspoon salt

1½ cups warm water (105-110F) (360mL)

Vegetable oil for frying

Instructions

In a large bowl, stir together the flour, shortening, baking powder, honey, and salt until combined.

Stir in the warm water until fully combined and smooth. Cover and let stand at room temperature for 20 minutes.

On a lightly floured surface, roll out the dough into a 12×18-inch rectangle (about 1/4-inch thickness). Cut into 3-inch squares.

In a large Dutch oven, pour oil to a depth of 1 1/2-inches. Heat over medium-high heat until a deep-fry thermometer registers 375F.

Line a baking sheet with paper towels.

Working in batches, carefully add dough squares to the oil. (Don’t overcrowd the pot.) Fry, turning as needed, until golden brown on both sides and puffed for about 1 to 2 minutes. (If your dough isn’t puffing in the oil, gently tap them with your strainer to quickly submerge them in the hot oil.

This should encourage them to puff.) Let drain on the paper towels. Serve warm, drizzled with honey.

Important Notes When Making Sopapillas:

Quality of flour matters – Use a good-quality all-purpose flour. Some brands produce a softer, fluffier interior, while others may result in a denser dough. If your flour is very high in protein, consider mixing in a few tablespoons of cake flour for tenderness.

The role of shortening – Vegetable shortening gives sopapillas their delicate flakiness and helps them puff. Substituting with butter or lard can work, but it will slightly change the texture and flavor. Each fat brings a different character to the dough.

Water temperature is crucial – The warm water should be between 105–110°F (40–43°C). Too cold, and the dough won’t relax properly; too hot, and it may inhibit puffing. Think of it as the same temperature you’d use for yeast bread, even though yeast isn’t present.

Cutting the dough evenly – Consistency in size (about 3-inch squares) ensures they cook evenly and puff together at the same rate. Uneven pieces may cause some to overcook while others remain doughy.

Oil choice affects flavor – Neutral vegetable oil is traditional, but peanut oil or sunflower oil can add a subtle nuttiness. Avoid strongly flavored oils like olive oil, which overpower the delicate sweetness.

Don’t skip draining – Letting sopapillas rest on paper towels immediately after frying removes excess oil, keeping them light and crisp rather than greasy.

Serving temperature – Sopapillas lose their signature puff and crispness as they cool. Always serve them warm for the best texture and flavor experience.

Short shelf life – Unlike bread, sopapillas don’t store well for long. They are best eaten fresh, but if you must store them, keep them loosely covered at room temperature for no more than a day. Reheat briefly in a hot oven to revive crispness.

Cultural tradition – In New Mexico and parts of Latin America, sopapillas are often served as a side with savory dishes (like stews or beans) as well as a dessert with honey. This dual role is part of their charm and should inspire flexibility in serving.

How To Enjoy Sopapillas After Cooking:

Sweet Enjoyment (Classic & Traditional)

Drizzle with honey – The most iconic way: poke a small hole in the puffed sopapilla and drizzle warm honey inside, letting it soak into the airy pocket. This makes every bite tender and golden-sweet.

Dust with cinnamon sugar – Toss freshly fried sopapillas in a mix of sugar and ground cinnamon while still warm. This creates a crisp, aromatic coating.

Serve with chocolate or caramel sauce – Sopapillas pair beautifully with dipping sauces. Dark chocolate sauce adds richness, while caramel enhances their buttery notes.

Top with fruit – Add fresh berries, sliced bananas, or caramelized apples on top for a fresher, modern twist. A spoonful of whipped cream makes it dessert-worthy.

Stuff them with ice cream – Carefully slice open one side, fill with a scoop of vanilla ice cream, and drizzle with honey or chocolate for a decadent treat.

Savory Enjoyment (New Mexican Style)

As a side to stews – In New Mexico, sopapillas are often served alongside hearty dishes like chile verde, carne adovada, or posole. Their airy texture soaks up broths and sauces beautifully.

Stuffed savory sopapillas – Slice open the puff and fill with seasoned ground beef, shredded chicken, beans, or cheese for a pocket-style savory meal. This makes them hearty and filling.

Dip in salsa or queso – Sopapillas aren’t limited to sweet; they’re excellent with spicy salsa, creamy queso, or even guacamole as a snack.

Pair with beans – A simple yet traditional way: serve with a bowl of refried beans or black beans for a satisfying, comforting meal.

As a bread substitute – Use sopapillas in place of tortillas or dinner rolls at the table. They bring a fluffy, light contrast to spicy or rich dishes.

Pro Tips for Maximum Enjoyment

Always serve sopapillas fresh and warm. If reheating, use a hot oven (not the microwave) to restore crispness.

Pair sweet sopapillas with coffee, tea, or Mexican hot chocolate, and savory ones with beer, margaritas, or iced agua fresca for a balanced meal experience.

Encourage guests to customize: set up a topping bar with honey, sugar, sauces, and savory fillings, so each person can enjoy them their own way.

Nutrition Information:

(1 serving = 1 piece, approx. 1/12 of recipe, fried in vegetable oil, without toppings like honey or sugar):

Calories: 160 kcal | Total Fat: 7.8 g | Saturated Fat: 1.5 g | Monounsaturated Fat: 4.2 g | Polyunsaturated Fat: 1.8 g | Cholesterol: 0 mg | Sodium: 145 mg | Total Carbohydrates: 20.5 g | Dietary Fiber: 0.9 g | Sugars: 0.7 g | Protein: 3.2 g

Frequently Asked Questions:

What makes Sopapillas puff up when fried?

Sopapillas puff because of the steam created inside the dough when it hits the hot oil. The high heat causes water in the dough to evaporate rapidly, creating an air pocket that makes them light and hollow inside.

Can Sopapillas be baked instead of fried?

Yes! While traditional sopapillas are fried, you can bake them at 400°F (200°C) for 8–10 minutes until golden. They won’t puff as dramatically as fried ones, but they’ll still be light and delicious with less fat.

Why do some Sopapillas not puff up properly?

Common reasons include oil that isn’t hot enough (should be 375°F / 190°C), dough rolled too thick, or overcrowding the pot. Gently pressing or submerging them in oil with a slotted spoon can also encourage puffing.

How can Sopapillas be stored and reheated?

Store cooled sopapillas in an airtight container at room temperature for 1–2 days, or freeze for up to 2 months. To reheat, place them in a 350°F (175°C) oven for 5–7 minutes to regain crispness. Avoid microwaving, as they’ll turn soggy.

What are the best toppings or accompaniments for Sopapillas?

Traditionally, they’re drizzled with honey, but you can also dust them with powdered sugar, cinnamon-sugar, or fill them with savory ingredients like beans and cheese for a New Mexican-style twist.

How thick should the dough be rolled for Sopapillas?

The dough should be rolled to about ¼ inch thickness. If it’s too thick, the sopapillas may not puff properly, and if too thin, they can become brittle or overcooked.

Why is it important to let the dough rest before rolling and frying?

Resting the dough (about 20 minutes) allows the gluten to relax, making it easier to roll out evenly. It also helps the sopapillas puff better when fried.

What type of oil is best for frying Sopapillas?

Use neutral oils with a high smoke point like vegetable, canola, or peanut oil. Olive oil is not recommended because of its low smoke point and strong flavor.

How do I know when the oil is the right temperature for frying?

The oil should be around 375°F (190°C). If you don’t have a thermometer, drop a small piece of dough into the oil—it should sizzle immediately and rise to the surface within seconds.

Can I prepare Sopapilla dough ahead of time?

Yes! You can make the dough, cover it tightly, and refrigerate it for up to 24 hours. Let it sit at room temperature for 15–20 minutes before rolling and frying for best results.