Sopapillas Recipe: Sopapillas are deep-fried pastries that puff up into golden, hollow pillows when cooked. Originating from Latin American and Southwestern U.S. cuisine, they can be enjoyed sweet or savory. Think of them as the delicious love child of a donut and a pita bread—light, airy, and irresistible.
The most common way people enjoy sopapillas is drizzled with honey, dusted with powdered sugar, or filled with warm, gooey chocolate. But they’re also perfect for savory fillings like shredded chicken, beans, or cheese. Their versatility is part of what makes them so beloved.
What’s amazing about sopapillas is how few ingredients they require. In just under an hour (including rest time), you can whip up a batch that’ll have everyone at your table asking for seconds.
A Brief History of Sopapillas
Sopapillas trace their roots back to the Spanish colonization of the Americas. Some historians believe they originated in Albuquerque, New Mexico, over 200 years ago, heavily influenced by Spanish and Native American cooking. The word “sopaipa” actually comes from the Mozarabic word “xopaipa,” meaning bread soaked in oil. It later evolved through Spanish culinary tradition into what we now call sopapillas.
These pastries are especially common in New Mexico, Texas, and parts of Colorado, where they’re often served alongside chili or beans. They’ve also become a staple in many Mexican-American restaurants across the United States. It’s one of those rare dishes that bridges cultural lines and brings a little joy wherever it goes.
Ingredients You’ll Need
Basic Pantry Staples
Let’s be honest—no one likes a recipe that sends you running to ten different specialty stores. Fortunately, sopapillas keep it simple.
Here’s what you need for a basic batch:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable shortening or butter
- 3/4 cup warm water (more if needed)
- Vegetable oil (for frying)
You likely already have these in your pantry, making sopapillas a last-minute dessert hero. The combination of baking powder and hot oil is what creates that magical puff when the dough hits the pan.
Flour gives the structure, baking powder adds the lift, and salt balances the flavor. The shortening (or butter) adds richness and helps create that tender crumb. Warm water helps bring it all together without overworking the dough.
Optional Add-ins for Extra Flavor
Want to get creative? Sopapillas can be easily customized with a few simple add-ins.
Here are a few ideas:
- 1 teaspoon cinnamon for a hint of spice
- 1 tablespoon sugar for a sweeter dough
- A splash of vanilla extract for aroma
- Zest of an orange or lemon for a citrusy twist
- A pinch of nutmeg or clove for warmth
For savory versions, you can throw in:
- Chopped herbs like cilantro or thyme
- Shredded cheese
- A dash of garlic or onion powder
These add-ins don’t drastically change the cooking process but add fun and flavor to your sopapillas, especially if you’re serving them at a gathering or holiday party.
Tools and Equipment
Must-Have Kitchen Tools
Before you roll up your sleeves, gather these tools to make life easier:
- Large mixing bowl
- Rolling pin
- Sharp knife or pizza cutter
- Slotted spoon or tongs
- Deep frying pan or Dutch oven
- Thermometer (optional but recommended)
Having the right tools makes all the difference. A rolling pin ensures your dough is even, which is crucial for consistent puffing. A sharp knife or pizza cutter allows for clean edges that fry evenly.
The thermometer helps keep the oil at the perfect temperature (around 375°F/190°C), which is key to avoiding greasy or undercooked dough.
Tips on Choosing the Right Frying Pan
You don’t need a deep fryer to make perfect sopapillas. A deep, heavy-bottomed frying pan or a cast-iron skillet works beautifully. These types of pans retain heat well and distribute it evenly—critical for a good fry.
Here are some pan tips:
- Use a pan that’s at least 2-3 inches deep.
- Avoid overcrowding the pan; fry 2–3 sopapillas at a time.
- Use neutral oil with a high smoke point (vegetable, canola, peanut).
If you’re worried about oil splatter, a splatter screen can help keep your kitchen tidy.
How to Make Sopapillas – Step-by-Step
Step 1: Mixing the Dough
Start by whisking together the flour, baking powder, and salt in a large mixing bowl. Add the shortening or butter and use your fingers or a pastry cutter to work it into the flour until the mixture looks like coarse crumbs.
Next, slowly pour in the warm water while stirring with a wooden spoon. Add just enough water until the dough starts to come together. Knead it lightly—just for a minute or two—until it’s smooth and pliable. Avoid over-kneading; you’re not making bread here. Overworked dough = tough sopapillas.
Cover the dough with a clean towel or plastic wrap and let it rest for about 20 minutes. This rest time lets the gluten relax, making the dough easier to roll out and fry.
Step 2: Resting and Rolling Out the Dough
Once your dough has rested for 20 minutes, it’s time to roll it out. This is where the magic starts to take shape—literally. Lightly flour your surface and rolling pin to prevent sticking. Divide the dough into two equal parts to make handling easier.
Take one piece and roll it out into a rectangle about 1/4 inch thick. The thickness is important; too thin and they won’t puff, too thick and they’ll be doughy inside. Try to keep the dough as even as possible so all your sopapillas cook at the same rate.
Use a sharp knife or a pizza cutter to slice the dough into squares or triangles, around 3 to 4 inches wide. Uniformity helps in even frying, and honestly, the triangle shapes add a rustic, restaurant-style flair that everyone loves.
At this point, you can lay out your cut pieces on a tray lined with parchment paper. If you’re prepping ahead, you can even lightly cover them with a clean towel and store them at room temperature for up to 1 hour.
Step 3: Cutting and Shaping
This step may seem minor, but it makes a difference in presentation and cooking consistency. You’re aiming for shapes that are bite-sized but still have enough surface area to puff up properly in hot oil.
Here’s a breakdown of shapes you can try:
- Traditional Triangles: Cut the dough diagonally to form equal-sized triangles.
- Classic Squares: For uniform puffs, squares work great.
- Creative Shapes: Use cookie cutters for festive shapes (especially fun for kids).
Avoid making the dough pieces too small—they may cook too fast and not puff properly. Also, press lightly on the edges if they’ve started to dry out a bit. You want them moist and soft so they puff up when they hit the oil.
Pro Tip: Some people like to prick a small hole in the center of each piece. It’s not necessary, but it helps control the puffing a bit if you’re new to frying.
Step 4: Frying to Perfection
Time to fry! This is where the dough transforms into golden pillows of goodness.
Heat 2 to 3 inches of oil in a deep frying pan or Dutch oven. Use a thermometer to keep the oil steady at around 375°F (190°C). This is the sweet spot where the sopapillas puff up quickly without soaking in too much oil.
Once the oil is hot, carefully slide in 2 or 3 dough pieces at a time—don’t overcrowd the pan. They should immediately rise to the surface and start puffing up like balloons within 5–10 seconds. If they don’t, your oil might be too cold.
Flip them once they’re golden on one side (about 30–45 seconds), and fry the other side for the same amount of time. You’re looking for a deep golden color, not too dark. Remove with a slotted spoon and drain on a paper towel-lined plate.
Repeat until all your dough is fried.
Quick Tips:
- Maintain oil temperature to avoid greasy sopapillas.
- If they aren’t puffing, press down gently with a slotted spoon.
- Don’t walk away—the frying process is quick!
Step 5: Serving and Topping Ideas
Now that your sopapillas are golden and puffy, it’s time to dig in! And trust me, they’re best enjoyed fresh and hot.
Here are some delicious serving suggestions:
Sweet Toppings:
- Drizzle with honey (classic favorite)
- Dust with powdered sugar
- Sprinkle cinnamon sugar
- Serve with chocolate sauce or caramel drizzle
Savory Fillings:
- Stuff with seasoned shredded chicken or beef
- Fill with refried beans and cheese for a Tex-Mex twist
- Add sautéed veggies or scrambled eggs for a breakfast version
Hosting a party? Create a DIY Sopapilla Bar with toppings and fillings so guests can build their own. It’s interactive, fun, and guaranteed to impress.
You can also make smaller versions for bite-sized treats—great for serving at brunches, baby showers, or holiday gatherings.
Storage Tip: Sopapillas are best the day they’re made but can be stored in an airtight container for 1–2 days. To reheat, pop them in the oven at 300°F for 5–7 minutes. Avoid microwaving—they’ll turn chewy instead of crispy.
Pro Tips for Perfect Sopapillas
Troubleshooting Common Problems
Even seasoned cooks run into hiccups. Here’s how to troubleshoot if things don’t go exactly as planned:
- They Didn’t Puff Up: Likely causes include low oil temperature, dough rolled too thin, or not rested enough.
- Too Greasy: Oil might be too cool. Always fry at 375°F.
- Doughy Inside: Your pieces may be too thick or fried too quickly. Try a slightly thinner roll next time.
- Burning Too Fast: Turn down the heat. Even a 10-degree difference can change everything in frying.
How to Make Them Puffy Every Time
That signature puff is what makes sopapillas special. Here’s how to guarantee it:
- Roll dough evenly to 1/4 inch thick.
- Rest dough for 20 minutes before frying.
- Ensure oil is consistently hot (375°F).
- Drop the dough gently, and give it space to rise.
- Press down slightly with a slotted spoon if puffing is uneven.
Master these tips, and you’ll be turning out restaurant-quality sopapillas every time.
Creative Ways to Enjoy Sopapillas
Sweet Variations to Try
If you’re the kind of person who always wants dessert after dinner (guilty as charged!), sopapillas are about to become your best friend. Their lightly crisped exterior and soft, pillowy interior make the perfect base for all sorts of sweet toppings.
Here are some of our favorite sweet takes:
- Sopapilla Sundae: Add a scoop of vanilla ice cream on top, drizzle with chocolate or caramel sauce, and finish with a cherry.
- Cinnamon Apple Sopapillas: Top with warm spiced apples, kind of like apple pie but even more decadent.
- Churro Sopapillas: Toss the fresh-fried dough in cinnamon sugar and serve with a side of dulce de leche for dipping.
- Chocolate-filled Sopapillas: Pipe a bit of melted chocolate or Nutella inside using a piping bag. Thank me later.
These are especially popular during holidays like Christmas and Día de los Muertos, where indulgent, comforting desserts steal the spotlight.
Savory Twist Ideas
Think sopapillas are just for sweet cravings? Think again. Their neutral base also lends itself incredibly well to savory fillings and toppings.
Some ideas:
- Stuffed Sopapilla Tacos: Cut one side open and fill with seasoned ground beef, lettuce, tomato, and cheese.
- Southwest Breakfast Sopapillas: Fill with scrambled eggs, black beans, salsa, and avocado for a brunch-worthy delight.
- Mini Pizza Sopapillas: Add marinara and shredded mozzarella on top, then bake briefly until bubbly.
- Spicy Sopapilla Nachos: Tear sopapillas into chunks and top with jalapeños, queso, and ground chorizo.
These are fantastic for casual dinners, potlucks, or when you just want something outside the box.
Storing and Reheating Sopapillas
Best Practices for Storing
Sopapillas are best served fresh, but if you’ve made a big batch or want to save some for later, you absolutely can.
Here’s how:
- Let them cool completely before storing.
- Place in an airtight container with paper towels in between layers to absorb any extra oil.
- Store at room temperature for up to 2 days.
- For longer storage, freeze the cooked sopapillas in a zip-lock bag for up to 2 months.
Tip: Avoid stacking them while still warm—they’ll steam and lose their crispness.
Reheating Without Losing the Crunch
To bring back that crispy texture, reheating matters. Microwaving makes them rubbery, so go with the oven or air fryer:
- Oven: Preheat to 300°F (150°C), place sopapillas on a baking sheet, and bake for 5–7 minutes.
- Air Fryer: Set to 325°F and heat for 2–3 minutes. Watch closely to avoid over-browning.
You’ll have sopapillas that are just as delicious as when you first fried them—maybe even better if you add a drizzle of fresh honey.
FAQs about Sopapillas Recipe
What are sopapillas made of?
Sopapillas are typically made from a simple dough of flour, baking powder, salt, shortening (or butter), and warm water. The dough is rolled out, cut into squares or triangles, and deep-fried until puffed and golden.
Are sopapillas sweet or savory?
They can be both! Traditionally, sopapillas are served sweet—drizzled with honey or sprinkled with cinnamon sugar. But they can also be stuffed with savory fillings like beans, meat, or cheese for a more filling dish.
Why didn’t my sopapillas puff up?
If your sopapillas didn’t puff, it’s likely due to either the oil not being hot enough (aim for 375°F/190°C) or the dough being too thick or overworked. Make sure the oil is at the right temperature and the dough is rolled to about 1/8-inch thickness.
Can I make sopapillas without frying?
For that classic airy puff, deep-frying is key. However, you can try baking them at a high temperature (around 450°F/232°C) for a lighter, slightly different take—just don’t expect the same fluff.
How do I store leftover sopapillas?
Let them cool completely, then store in an airtight container at room temperature for up to 2 days. Reheat in an oven or air fryer to bring back the crispiness—microwaving makes them soggy!
Conclusion
And there you have it—your ultimate guide to making sopapillas at home! From the simple ingredients and easy prep to the golden, puffy payoff, sopapillas are one of those recipes that deliver big flavor with very little fuss.
Whether you’re team sweet with honey and powdered sugar or leaning toward savory with spicy fillings, this versatile dish has something for everyone. And once you make them from scratch, you’ll wonder why you ever settled for the store-bought kind.
So go ahead—grab that flour, heat up the oil, and treat yourself to a batch of sopapillas. Trust me, one bite and you’ll be hooked.
