Sopapilla Recipe: Fluffy Mexican Dessert You’ll Love Making

Sopapillas are one of those magical desserts that instantly bring comfort and joy to the table. In this article, we’re diving deep into the world of sopapillas—from the warm family memories behind the recipe to the ingredients, step-by-step instructions, and creative ways to serve them. Whether you’ve never made a sopapilla recipe or you’re looking for a foolproof version, this guide will give you everything you need for golden, puffy success.

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Some of my fondest memories are tied to the soft hiss of dough hitting hot oil and the smell of cinnamon sugar drifting through the house. Sopapillas were a Sunday afternoon ritual. While my mom caught up on work, Grandma and I would roll dough on the old wooden counter in our multigenerational kitchen. She learned the sopapilla recipe as a girl in Michoacán, and she never needed to measure—just a glance, a feel, a memory passed down through generations.

I remember the way her hands moved—quick, confident, dusted with flour—and how she’d let me poke the dough to test its softness. “It should feel like your cheek,” she’d say with a wink. We’d fry each square until golden and hollow, then drizzle them with honey while they were still warm.

These days, I make sopapillas for my own little family. Our 6-year-old loves watching them puff in the oil, and Grandma—our family’s soul—still sits nearby with a smile. This sopapilla recipe isn’t just about taste. It’s about connection, tradition, and joy.

Whether you’re here out of curiosity or craving, I’m excited to share this version with you. It’s easy to make, uses pantry staples, and fills your kitchen with love.

Ingredients You’ll Need for Perfect Sopapilla Recipe

Simple Pantry Staples for Sopapillas

One of the best things about this sopapilla recipe is how approachable it is. You don’t need fancy ingredients—just a few kitchen basics that come together in a way that feels almost magical.

Here’s what you’ll need:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons shortening or butter

¾ cup warm water (you may need a little more or less)

Neutral oil for frying (like canola or vegetable)

Honey or cinnamon sugar for topping (optional, but highly recommended)

That’s it. No eggs, no yeast—just simplicity and tradition. These ingredients are the foundation of so many treasured Mexican recipes, and their humble roots are part of what makes sopapillas so comforting.

If you’re in the mood for something savory, skip the sugar topping and serve them with beans or cheese instead. It’s incredibly versatile.

Sopapilla Ingredients Flat Lay
Simple ingredients laid out for making sopapillas

Ingredient Tips and Substitutions :

Flour: Use unbleached all-purpose flour for best puffing. Avoid cake flour, as it’s too light.
Shortening or Butter: Shortening gives that classic, airy texture, but butter adds a rich flavor. I often use a mix.
Water: Start with ¾ cup, but be ready to adjust. Humidity, flour brand, and even your mixing bowl can affect the dough.
Oil for Frying: Go for a high smoke point oil like canola. Make sure it’s hot enough (around 375°F) before adding dough.

How to Make Sopapilla Recipe Step-by-Step

How to Fry Sopapillas for the Perfect Puff

There’s something satisfying about watching dough turn into golden pillows right before your eyes. Follow these steps to get it just right:

Step 1: Make the Dough
In a large bowl, whisk together 2 cups of flour, 2 tsp baking powder, and 1 tsp salt. Cut in 2 tbsp shortening (or butter) until crumbly. Slowly add ¾ cup warm water, mixing until a soft dough forms. Knead it for about 2–3 minutes until smooth.

Mixing Sopapilla Dough
Mixing Sopapilla Dough

Step 2: Let It Rest
Cover the dough and let it rest for 20–30 minutes. This helps the gluten relax, which is key for even puffing.

 Sopapilla Dough Resting
Sopapilla Dough Resting

Step 3: Roll and Cut
On a lightly floured surface, roll the dough into a ⅛-inch thick rectangle. Cut into 3-inch squares or triangles. Uniformity helps them puff evenly in the oil.

Step 4: Heat the Oil
Heat about 2 inches of oil in a heavy-bottomed pan to 375°F (190°C). The oil should be hot enough that a piece of dough sizzles immediately when added.

Frying Sopapillas
Frying Sopapillas

Step 5: Fry Until Golden
Add the dough pieces one at a time. Fry for about 30–60 seconds per side until puffed and golden brown. Flip with tongs to ensure even cooking. Drain on paper towels.

Fried Sopapillas Draining
Fried Sopapillas Draining

Step 6: Sweeten While Warm
Drizzle with honey or toss in cinnamon sugar while still warm for that irresistible finish.

Tips for Golden Color and Flaky Texture

  • Oil Temperature Matters: Too cool, and the dough will soak up oil. Too hot, and it browns before it puffs. Keep a thermometer nearby.
  • Don’t Crowd the Pan: Fry in batches to maintain heat. Crowding lowers the oil temperature and leads to uneven cooking.
  • Use a Slotted Spoon: It helps turn and remove the sopapillas gently, avoiding burns or deflation.
  • Serve Immediately: Sopapillas are best enjoyed fresh, warm, and crispy—though we’ll talk storing and reheating next.

Serving, Variations, and Storing Sopapillas

How to Serve Sopapilla recipe Like in Mexico

Traditionally, sopapillas are served warm, golden, and drizzled with honey. It’s simple, rustic, and exactly how Grandma served them. The honey seeps into the flaky layers and soft pockets, making every bite sweet and light.

Another classic is cinnamon sugar—mix ½ cup granulated sugar with 1 tablespoon cinnamon and toss the hot sopapillas in the blend. This turns them into a dessert that rivals any bakery treat.

Sopapillas aren’t just dessert, either. In parts of New Mexico, they’re split open and filled with beans, cheese, or carne adovada, transforming them into a savory meal.

At our house, we often dip them into a cup of Mexican hot chocolate during winter, or serve them with a scoop of vanilla ice cream for summer. If you want a full meal idea to pair with dessert, I highly recommend my Mexican Taco Dessert Recipe for a spicy-sweet balance.

Sopapillas with Cinnamon and Honey
Sopapillas topped with cinnamon sugar and served warm

Storage Tips + Easy Flavor Twists

If you happen to have leftovers (we rarely do!), here’s how to keep them crisp:

To Store:
Let the sopapillas cool completely. Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.

To Reheat:
Skip the microwave. Instead, place sopapillas on a baking sheet in a 350°F oven for 5–7 minutes. This brings back their crispiness without drying them out.

To Freeze:
Yes, you can freeze them! Flash-freeze on a tray, then store in a freezer bag. Reheat in the oven straight from frozen.

Flavor Twists to Try:

  • Add orange zest or a pinch of nutmeg to the dough
  • Fill puffed sopapillas with dulce de leche before topping
  • Brush with melted butter and top with powdered sugar for a softer finish

For more dessert remix ideas, visit my Mexican Frozen Treats collection—I’m always experimenting with new spins while keeping Grandma’s heart in the recipe.

Frequently Asked Questions About Sopapilla Recipe

What are the ingredients in sopapillas?

Traditional sopapillas are made from simple pantry staples: flour, baking powder, salt, shortening (or butter), and warm water. They’re fried in oil until golden and puffed. Optional toppings include honey or cinnamon sugar, which add a sweet finish to this versatile dough.

Is sopapilla Mexican or Italian?

Sopapillas are Mexican in origin, particularly popular in Northern Mexico and throughout the American Southwest. While variations exist in other cultures, the version you’re enjoying here comes from deep Mexican roots, especially from regions like Michoacán and New Mexico. They are not Italian.

What does a sopapilla taste like?

Sopapillas taste lightly sweet, crisp on the outside, and soft inside. When freshly fried, they have a delicate chew and buttery richness. Add honey or cinnamon sugar, and you get a comforting, dessert-like flavor that pairs perfectly with coffee or hot chocolate.

What countries make sopapillas?

Besides Mexico, variations of sopapillas can be found in Chile (where they’re known as sopaipillas pasadas), Argentina, and even parts of the U.S. Southwest like New Mexico and Texas. Each region puts its own twist on the dough, but the concept of fried puffed bread remains the same.

Conclusion

Making sopapillas at home is a reminder of how the simplest ingredients can create the sweetest moments. This recipe carries memories from my childhood—flour-dusted counters, Grandma’s quiet humming, and laughter spilling from our multigenerational kitchen. Now, I share it with my own daughter and with you, hoping you’ll find the same joy in every bite.

Whether you drizzle them with honey or fill them with beans, sopapilla recipe are more than a treat—they’re a connection to tradition, comfort, and family. Try them, share them, and make your own kitchen memories.

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Sopapilla Recipe Featured Image

Sopapilla Recipe: Fluffy Mexican Dessert You’ll Love Making

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  • Author: Clarice
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 12 sopapillas 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

A traditional Mexican sopapilla recipe made with pantry staples and fried to golden perfection. Soft inside, crisp outside, and perfect with honey or cinnamon sugar.


Ingredients

Scale

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons shortening or butter

¾ cup warm water

Oil for frying

Honey or cinnamon sugar for topping


Instructions

1. In a large bowl, combine flour, baking powder, and salt.

2. Cut in shortening until mixture resembles coarse crumbs.

3. Gradually add warm water and mix until dough forms.

4. Knead dough until smooth; let rest for 20–30 minutes.

5. Roll dough to 1/8 inch thick and cut into squares or triangles.

6. Heat oil to 375°F and fry dough pieces until puffed and golden.

7. Drain on paper towels and top with honey or cinnamon sugar.


Notes

Make sure oil is hot enough before frying for perfect puffing.

Sopapillas are best served immediately, but can be reheated in the oven.

Try savory versions by stuffing with beans or cheese.


Nutrition

  • Serving Size: 2 sopapillas
  • Calories: 180
  • Sugar: 3g
  • Sodium: 210mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

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