I made these sopapillas from scratch, and they are so unbelievably easy! The dough is made with a handful of basic ingredients, then quickly fried for a deliciously sweet (or savory!) treat. Light, crispy, and ready in 30 minutes, my easy homemade sopapillas make for the most perfect dessert. You can top or fill them with whatever your heart desires!
New Mexican Sopapillas
I’m so excited to share my favorite dessert from New Mexico: delicious sopapillas! I made a simple dough, fried it in minutes, and it turned into light and airy pockets with a satisfying crunch. I love how quickly the dough comes together with ingredients I already have in my pantry. And they disappear so fast anytime I make them!
This homemade sopapilla recipe is so versatile too. They’re delicious with just a sprinkle of powdered sugar and a drizzle of honey, and they’re great with a scoop of ice cream. We love filling up these pockets of crispy dough with jams or Nutella.
If you love these, then be sure to check out my homemade churros too!
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Don’t Skip the Rest Time!
To make sure your sopapillas come out light and fluffy, let the dough rest for 10 to 15 minutes before dropping it in the oil. This rest time relaxes the gluten, so each pocket of dough will puff up perfectly during frying.
Homemade Sopapillas Recipe
Equipment
- Deep Skillet or Pot for frying
Ingredients
- 1½ cups all-purpose flour spooned and leveled
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1½ tablespoon vegetable shortening *
- ½ cup warm water
- 1-2 inches vegetable oil **
- powdered sugar optional garnish
- honey optional, for serving
Instructions
- Whisk together the flour, baking powder and salt in a large mixing bowl.1½ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon kosher salt
- Cut in the shortening until the mixture is crumbly and well combined. You can use knives, forks, a pastry cutter, or clean fingers for this. The mixture will be slightly lumpy.1½ tablespoon vegetable shortening
- Add in the warm water and gently stir until a soft dough forms.½ cup warm water
- Knead well for 2-3 minutes; or just until smooth and evenly mixed. Do not overwork.
- Cover well with plastic wrap and allow to rest for 10-15 minutes. It will not change much in size but the resting time relaxes the gluten.
- Flour a clean surface and turn the dough out onto the floured surface.
- Roll the dough out into a large rectangle, about ¼ inch thick and about 9 inches by 11 inches.
- Cut into 12-15 even rectangles with a pizza cutter or cookie cutter. The size of your rectangles will determine your yield.
- Heat the oil in a large skillet over medium heat, making sure it is 1-2 inches deep, until it is hot but not smoking.1-2 inches vegetable oil
- Add the dough squares in batches. Do not overcrowd the pan.
- Fry for 1-2 minutes on each side, until golden brown. And then drain well on clean paper towels.
- Serve hot with powdered sugar, honey, or anything you like.powdered sugar, honey
Notes
- The temperature of the oil is important when frying! It should be between 350-375F. If it’s too cool, the sopapillas might turn out greasy and dense. If it’s too hot, the shell will burn, but you won’t get proper airy pockets in the center.
- Don’t overcrowd while frying. This can also affect the oil temperature, and leave you with soggy dough. Work in batches for best results.
- Be sure to let the dough rest, so that you end up with perfectly-puffed pockets of dough.
How to Make Sopapillas Step by Step
Prep: Gather the list of ingredients for this fried sopapilla recipe.
Mix the Dry Ingredients: In a bowl, whisk together 1½ cups of all-purpose flour, 1½ teaspoons of baking powder and ½ teaspoon of salt. (Measure the flour using the spoon-and-level method to avoid a dense dough. Simply spoon the flour into the measuring cup and level off the top; instead of scooping and packing it in.)
Cut in the Shortening: Add in 1½ tablespoons of shortening. Then use your fingers, a knife, or a fork to cut it into the dry ingredients. The mixture will look slightly lumpy and shaggy. (Shortening works best, but you can substitute it with butter.)
Make the Dough: Add ½ cup of warm water to the dough, and stir. (Lukewarm or warm-to-the-touch works best to help the dough come together. It does not need to be an exact temperature, but cold or boiling water is not recommended.)
Make the Dough: Knead the dough for 2 to 3 minutes until it is smooth and evenly mixed. Then cover it with plastic wrap and let it rest for 10 to 15 minutes. (This dough doesn’t need to be kneaded any longer than a few minutes. Over-mixing will leave you with a tough pastry.)
Roll Out the Dough: Flour a clean surface. After resting, use a rolling pin to roll out the dough into a rectangle. It should be about 9 inches by 11 inches, and around ¼ inch thick. (Don’t roll it too thinly.)
Cut the Dough: Use a sharp knife or a pizza cutter to cut the dough into evenly-sized rectangles. (You should be able to get 12-15 sopapillas.)
Fry: When ready to fry, add 1 to 2 inches of vegetable oil to a deep-sided pan or large skillet; and heat until it is hot, but not smoking. Gently place the dough squares into the oil, a couple at a time, and fry 1-2 minutes on each side until golden brown. Use a slotted spoon to remove them from the oil, and place on a plate lined with paper towels to drain. (Do not overcrowd the pan. Fry a couple of sopapillas at a time. If you add too many, the temperature of the oil will drop and they will not crisp up properly.)
Serve: Sprinkle your fried sopapillas with powdered sugar and a drizzle of honey for a classic New Mexican treat! Or cut them into pockets and stuff them with jam or Nutella. We’ve also stuffed these sopapillas with savory fillings like black beans, rice and cheese (like a burrito) for a delicious dinner!
How to Store
Homemade sopapillas will have the best texture and flavor when eaten fresh, the day they are made. But extras can be stored in an airtight container or resealable bag, at room temperature for 1-2 days. Just be aware that they quickly lose their crisp shell when stored, and will become much softer and chewier (but still tasty!).
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