Sopapillas recipe Share this recipe on Facebook
Sopapillas are triangular shaped fried pastry, glazed with honey and sprinkled with sugar and cinnamon. They are a typical Mexican desert and are best when served hot. You can make the dough in advance, cut out the triangles and fry them a few minutes before serving.
Preparation time: 60 minutes, Cooking time: 20 minutes, Serves: 4 - 6
For the dough
1 package active dry yeast
1 1/2 cups warm water
4 cups all-purpose flour
1 tsp salt
1 Tbsp butter, melted
1 Tbsp sugar
For glazing the sopapillas
In a large bowl add the yeast and water and mix well. Let sit for 5 minutes.
In another bowl combine the flour and salt. Set aside.
After 5 minutes, add the melted butter and sugar to the water and yeast mixture. Stir well, then add the flour and salt mixture.
Knead the dough for 2 to 3 minutes, until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a damp kitchen towel and let rise for about one hour or until the dough is doubled in volume.
After the dough has risen, empty it in a floured surface and knead for 1 or 2 minutes. Then roll it out into a rectangle that is about 1/4 inch thick. Use a knife to cut the dough into 3 inch squares, then divide each square diagonally into two triangles.
In a large cooking pot over high heat add enough vegetable oil to cover at least 3 inches in height. When the vegetable oil is hot, start frying the sopapillas, in batches, making sure you do not overcrowd the pot. Fry the sopapillas for 1 minute per side, then remove and drain on kitchen towels and continue with the remaining batches.
Drizzle the sopapillas with honey, then sprinkle with cinnamon and sugar. Serve hot.
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