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–+ servings
Sopapillas and fresh raspberries on a baking sheet.

Homemade Sopapillas Recipe

Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 2 minutes
Total Time: 27 minutes
Servings: 12 to 15 sopapillas
Calories: 73kcal
Author: Becky Hardin
Light, fluffy, and crispy sopapillas made from scratch in 30 minutes! These puffy pockets of fried dough are made with just a few simple ingredients. Serve with honey and powdered sugar, or fill with sweet jam!
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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
    A bowl of dry ingredients.
  • 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
    Shortening being cut into the dry ingredients.
  • Add in the warm water and gently stir until a soft dough forms.
    ½ cup warm water
    Water added to the dry ingredients.
  • Knead well for 2-3 minutes; or just until smooth and evenly mixed. Do not overwork.
    The dough in a bowl after mixing.
  • 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.
    Dough rolled out flat.
  • Cut into 12-15 even rectangles with a pizza cutter or cookie cutter. The size of your rectangles will determine your yield.
    Dough cut into squares.
  • 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.
    Frying the sopapillas in oil.
  • Serve hot with powdered sugar, honey, or anything you like.
    powdered sugar, honey
    Nine baked sopapillas on a baking sheet.

Notes

*I recommend using shortening for the crispiest, flakiest texture! You can swap it for butter using a 1:1 ratio; however, the dough will not get quite as crisp.
**You can use any high smoke point frying oil for this recipe, including canola, sunflower, or avocado oil.
Becky's Top Tips:
  • 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.
Storage: Sopapillas are best served fresh. Store in an airtight container at room temperature for 1-2 days.

Nutrition

Calories: 73kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 151mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 0.04g | Calcium: 32mg | Iron: 1mg