Why You’ll Love This Recipe

I love this recipe because it transforms a few pantry staples into something magical. The dough fries up beautifully into pillowy golden pockets that puff dramatically in the oil. They’re light, tender, and ready in minutes, making them a perfect quick treat for any occasion. Whether I serve them warm with honey or fill them with savory ingredients, these sopapillas never fail to impress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ cups all purpose flour, spooned and leveled
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons shortening
½ cup warm water
3 cups vegetable oil, for frying

Garnish (Optional)
powdered sugar
honey

Directions

1. I whisk together the flour, baking powder, and salt in a large mixing bowl until everything is well combined.

2. Using a pastry blender or fork, I cut in the shortening until the mixture becomes crumbly and resembles coarse sand.

3. I slowly stir in the warm water, mixing just until a soft dough forms.

4. I knead the dough gently in the bowl for 2–3 minutes until smooth, being careful not to overwork it.

5. I place the dough in a clean bowl, cover it with plastic wrap, and let it rest for 15 minutes to relax the gluten.

6. Meanwhile, I pour about 2 inches of oil into a heavy-bottomed skillet or Dutch oven and heat it to 350°F–360°F.

7. I turn the rested dough onto a lightly floured surface and roll it into a 9×12-inch rectangle.

8. I use a sharp knife or pizza cutter to cut the dough into 12 squares or rectangles, depending on the size I want.

9. I fry the dough pieces in batches, taking care not to overcrowd the skillet. Each sopapilla fries for about 1–2 minutes per side, just until golden and puffy.

10. I remove them with a slotted spoon and place them on paper towels to drain excess oil.

11. Finally, I sprinkle them with powdered sugar and drizzle with honey for that irresistible finishing touch.

Servings and Timing

This recipe makes about 12 sopapillas and takes around 20 minutes to prepare plus 1 minute to fry each batch—ready in about 21 minutes total.

Variations

I love playing with different flavors for my sopapillas. For a dessert twist, I toss them in cinnamon sugar right after frying. When I’m in a savory mood, I skip the sugar and fill them with seasoned beans, shredded chicken, or melted cheese. Sometimes I even add a touch of vanilla or a pinch of nutmeg to the dough for subtle warmth. For a healthier spin, I use the air fryer method to get that crisp texture without deep frying.

Storage/Reheating

Sopapillas are best enjoyed fresh, but when I have leftovers, I store them carefully. At room temperature, I wrap them in plastic or keep them in an airtight container for up to 2 days. For longer storage, I refrigerate them for 2–4 days or freeze them for up to 3 months. To reheat, I place them in a 350°F oven until warm and crisp again. They reheat beautifully and taste almost as fresh as when they were first fried.

FAQs

Why didn’t my sopapillas puff up?

I make sure the oil is hot enough—between 350°F and 360°F—before frying. The high heat is what makes them puff perfectly.

Can I use butter instead of shortening?

Yes, I sometimes use cold butter cut into small pieces. It gives a slightly richer flavor but a less airy texture.

How do I keep them crispy?

I drain them well on paper towels and avoid stacking them until they’ve cooled slightly.

Can I make the dough ahead of time?

Yes, I wrap the dough tightly and refrigerate it for up to a day, letting it rest at room temperature before rolling out.

Can I air fry sopapillas?

Absolutely. I preheat my air fryer to 350°F, spray the basket with oil, and cook them for 8 minutes, flipping halfway through.

What’s the best oil for frying?

I use vegetable oil because it has a neutral flavor and high smoke point, but canola or peanut oil work great too.

Can I make them gluten-free?

Yes, I’ve used a 1:1 gluten-free all-purpose flour blend with good results, though they don’t puff quite as much.

Are sopapillas sweet or savory?

They can be either! I love them sweet with honey and sugar, but they’re also amazing stuffed with savory fillings.

What do sopapillas taste like?

They taste like a cross between fry bread and a doughnut—light, flaky, and slightly buttery.

How do I serve them?

I serve them warm with honey, drizzled chocolate, or alongside chili and beans for a Tex-Mex meal.

Conclusion

I love how this Sopapilla Recipe delivers golden, airy pastries that are crisp on the outside and soft on the inside. Whether I drizzle them with honey for dessert or fill them with savory toppings for a meal, they’re always a hit. Easy to make, quick to fry, and impossible to resist—these sopapillas are pure homemade comfort in every bite.