Authentic Sopapillas Recipe
This authentic Sopapillas recipe is everything I love in a dessert. They are crispy, airy, delicious deep-fried pastries, that are rolled in cinnamon sugar and served with a drizzle of honey. These dough pillows are impossible to resist, and with my recipe, you can have them on the table in no time using just a handful of simple ingredients.
If you’re wondering what Sopapillas are, I’ve got you covered. The name comes from Spanish, and it basically means “dough pillows” which honestly couldn’t describe them better. Every time I visit Mexico, I make a point to find the best fresh Sopapillas I can because I truly can’t get enough.
Table of contents
The good news is you don’t need to travel to enjoy them. They’re incredibly easy to make at home with just a few ingredients like shortening, flour, sugar, baking powder, and salt . I also like to switch it up sometimes with my sopapilla cheesecake recipe, which brings those same phenomenal flavors into a soft and creamy layered dessert.
Why you will love this recipe
- Just like the ones I crave on vacation: Every time I make these, they take me back to those delicious, sugary Sopapillas I always look for in Mexico. Light, crisp, and totally irresistible.
- Made with ingredients you already have: I love that all the ingredients are already in my kitchen. For exact amounts and a few extra tips, I’ve got it all laid out in the recipe card below.
- Quick enough for a weeknight sweet tooth: From start to finish, these come together in under an hour. Perfect when I want dessert without a long wait.
- Great for sharing… or not: Whether I’m making these for brunch, dessert, or just because, they never last long. A little honey on top, and everyone’s reaching for seconds.
What do you need
- Dry ingredients for the dough: I use all-purpose flour, baking powder, a little sugar, and just a pinch of salt. This simple mix gives the Sopapillas that light, airy texture and just enough flavor to balance the sweet coating.
- Wet ingredients for softness and frying: I use vegetable shortening instead of butter or oil because it gives the dough that perfect puff and crispness. The warm water and lukewarm whole milk come together to keep the texture light but still creamy. And for frying, I always go with a good quality vegetable oil to make sure each Sopapilla comes out golden and crispy.
- For the cinnamon sugar coating: White granulated sugar and ground cinnamon are all you need.
How to make
Mix the dry ingredients: I add three cups of flour to a large bowl, then sprinkle in the salt, sugar, and baking powder. I give it a good whisk until everything looks well combined.
Add wet ingredients : I mix the shortening into the dry ingredients using my fingers or a pastry blender until it looks like damp sand. Then I make a well in the center and pour in the warm milk and water, stirring it all together with a wooden spoon until the dough starts to come together.
Knead and shape the dough: Once the dough comes together, I knead it by hand until it’s smooth and soft, then shape it into a ball. I place it on a lightly floured surface and let it rest for 30 minutes. After resting, I cut the dough into four pieces, roll each one into a small ball, then roll them out into thin rectangles. I slice them into three-inch squares and set them on a parchment-lined pan so they’re ready for frying.
Fry: I heat about four inches of oil in a deep pan or fryer until it reaches 375 degrees F. Then I gently add a few Sopapillas at a time and let them fry until they puff up and turn golden brown. Once they’re done, I place them on a cooling rack set over a large pan to drain while I finish the rest.
Finish and serve: I mix the sugar and cinnamon in a bowl, then gently toss the warm Sopapillas in the mixture so they’re fully coated. Once they’re sweet and golden, I serve them warm with a drizzle of honey on top.
Expert tip
Why shortening instead of butter
Even though I usually reach for butter in most of my recipes, Sopapillas are the one exception where I always use shortening. It gives the dough a texture that’s easier to handle and helps it hold its shape while frying. Because shortening has a higher melting point than butter, it keeps the Sopapillas light and crisp instead of soggy. I also like that it’s dairy-free and fully fat-based, which means the dough gets extra airy and puffs up perfectly every time.
More tips to consider:
- I make sure not to crowd the pot when frying so each Sopapilla has space to puff up properly. A few at a time works best.
- Cutting the dough into four parts just makes it easier to roll out. You can skip it if you’re comfortable working with a larger piece.
- When I flip them, I’m always gentle to avoid poking holes. That way they stay nice and puffy.
- I often prep the dough ahead of time and keep it in the fridge. It holds up well for up to 24 hours.
- I leave my thermometer in the oil while frying. It helps me keep the temperature steady so the Sopapillas cook evenly.
Recipe variations and add-ins
- Warm vibes: I like to spice it up by mixing in about half a teaspoon each of nutmeg, cloves, or ground ginger into the dough. It gives the Sopapillas a spiced flavor that’s perfect for cooler weather.
- Savory and surprising: For a savory twist, I skip the cinnamon sugar and add half a teaspoon each of garlic powder and onion powder to the dough. It turns them into a delicious snack or appetizer.
- Sweet with heat: If you’re into heat, I recommend sprinkling in a pinch of red pepper flakes with the cinnamon sugar.
- Stuffed and sweet: To fill them, I let the Sopapillas cool slightly, then use a piping bag to add about a tablespoon of jam or whipped cream.
Serving suggestions
These crunchy pillows are such a treat on their own, but I love serving them with a few sweet dips like caramel sauce or even a dollop of homemade whipped cream.
For my kids, I bring out my Oreo ice cream to go with the Sopapillas. They turn it into a full-on dessert party, dunking the dough pillow into the ice cream, stacking pieces like little sandwiches, and licking their fingers clean before I can even sit down to enjoy with a cup of coffee.
How to store leftovers
- Room temp: I put any leftover sopapillas in an airtight container and they will stay fresh at room temperature for two days or in the fridge for four days. But in the fridge the will lose their crispiness.
- Freezing: I store carefully in a solid container that is freezer-safe to keep them from getting crushed. They can stay frozen for two months.
- Defrost: Thaw overnight in the fridge for the best results. They won’t be as crispy.
- Reheating: I heat them in the oven at 300 degrees F for 10 minutes or until warm.
Frequently asked questions
One reason my Sopapillas don’t puff up is when I roll the dough too thick. I keep it around 1/8 inch so it has room to puff as it fries. Another thing I always check is the oil temperature. If it’s not hot enough, they won’t puff properly, so I use a thermometer and make sure it’s right at 375 degrees.
Sopapillas are best served the same day, to experience the perfect texture. But they will stay crispy at room temperature, in a dry place. Don’t refrigerate them, the moisture will soften them, and don’t stack them, to avoid condensation forming. To maintain their crispiness, store them in one layer in a dark, dry place.
Yes, I’ve made the dough a day in advance and kept it wrapped in the fridge. When I’m ready to cook, I just let it sit at room temp for a bit before rolling it out.
More Mexican desserts to try:
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Authentic Sopapillas Recipe
Ingredients
Sopapillas:
- 3 1/3 cups all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons white sugar
- 1 teaspoon salt
- 2 tablespoons vegetable shortening
- 3/4 cup water lukewarm
- 1/2 cup whole milk lukewarm
- Vegetable or canola oil
Cinnamon Sugar:
- 1 cup white cane sugar
- 1 tablespoon ground cinnamon
Instructions
Sopapillas:
- In a large bowl add dry ingredients: 3 cups of flour, baking powder, sugar, and salt. Whisk to combine.
- Add shortening and using your fingers or a pastry blender, combine it with the flour mix until it is fully rubbed in and the mixture resembles sand.
- Scoop a well in the center of the flour and shortening mix and add warm water and warm milk. Using a wooden spoon, stir the mixture until well combined.
- Once combined, use your hands to knead the dough, for about 5 minutes. If the dough is too sticky, add the remaining 1/3 cup of flour a little at a time. The dough should be just lightly sticky, easy to work with, soft and smooth.
- Knead the dough into a smooth ball. If needed, transfer the dough to a lightly floured surface while you knead it. Once you form a ball, place the dough on a lightly floured surface and cover it with a damp towel. Let it rest for 30 minutes. The dough can also be wrapped in plastic food wrap and refrigerated for 24 hours.
Roll and slice:
- After 30 minutes, cut the dough into 4, and roll each piece into a small, smooth ball. You can also skip cutting the ball into pieces, and just roll the entire piece, it's just harder to work with it this way.
- One by one, roll out each ball on a floured surface into an imperfect rectangle that is about 1/8-1/4 inch thick. Cut into 3-inch squares and arrange them on a tray that has been covered with parchment paper.
Fry:
- Add oil to a deep pan, saucepan, or deep-fryer. If using a pan/saucepan, you need to fill it with at least 4 inches of oil.
- Once the oil is hot, 375 degrees F, add Sopapillas a few at a time, and fry until golden brown on both sides.
- Cook only until golden brown on each side. Remove and place on a cooling rack that has been placed inside a baking dish. This is done to drain any remaining excess oil.
Cinnamon Sugar:
- Add cinnamon and sugar to a large bowl and whisk to combine. Toss one by one, the still hot Sopapillas into the Cinnamon Sugar mixture or just sprinkle it on top.
- Serve warm drizzled with honey.
Video
Notes
Why shortening instead of butter
Even though I usually reach for butter in most of my recipes, Sopapillas are the one exception where I always use shortening. It gives the dough a texture that’s easier to handle and helps it hold its shape while frying. Because shortening has a higher melting point than butter, it keeps the Sopapillas light and crisp instead of soggy. I also like that it’s dairy-free and fully fat-based, which means the dough gets extra airy and puffs up perfectly every time.More tips to consider:
- I make sure not to crowd the pot when frying so each Sopapilla has space to puff up properly. A few at a time works best.
- Cutting the dough into four parts just makes it easier to roll out. You can skip it if you’re comfortable working with a larger piece.
- When I flip them, I’m always gentle to avoid poking holes. That way they stay nice and puffy.
- I often prep the dough ahead of time and keep it in the fridge. It holds up well for up to 24 hours.
- I leave my thermometer in the oil while frying. It helps me keep the temperature steady so the Sopapillas cook evenly.