Tex Mex Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Sopapillas
Puffy fried pastry pillows dusted in cinnamon sugar and drizzled with honey, a beloved Tex-Mex dessert.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Whisk together the flour, baking powder, salt, and sugar in a bowl, then cut in the shortening until crumbly.
- 2
Gradually add the warm water, mixing until a smooth dough forms, then knead briefly and let rest for 15 minutes.
- 3
Roll the dough out to about 1/4-inch thickness and cut into squares or triangles.
- 4
Heat 2 inches of oil in a deep pot to 375 F.
- 5
Fry the dough pieces a few at a time, spooning oil over the tops to help them puff, until golden on both sides, about 1-2 minutes per side.
- 6
Drain briefly, toss in cinnamon sugar, and drizzle with honey before serving warm.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving350
Calories
4 g
Protein
75 g
Carbs
5 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Sopapillas sit in the borderland kitchen shared by New Mexico, Texas, and northern Mexico, where simple wheat doughs are fried and served either sweet or alongside savory meals. The dramatic puff comes from hot oil, baking powder, and rested dough, turning a flat square into a hollow pastry that is meant to be eaten warm.
Listahan note
This version keeps the dough pantry-simple and focuses on the details that make sopapillas puff: a short rest, even rolling, hot oil, and spooning oil over the tops as they fry.
Technique cues
- Resting the dough matters because it relaxes the flour enough to roll cleanly without snapping back.
- Roll to an even 1/4 inch so the pieces puff at the same rate; thin edges brown before the centers lift.
- Toss in cinnamon sugar while the sopapillas are still hot enough for the coating to cling, then add honey at the table so they stay crisp longer.
Kitchen flow
- Parallel prep
- Mix the cinnamon sugar and set up a draining rack while the dough rests, then heat the oil as you roll and cut.
- Make-ahead
- Mix and rest the dough earlier in the day, keep it covered, then roll and fry close to serving.
- Leftover move
- Split a leftover sopapilla and fill it with sliced bananas and a little warm honey for a quick dessert.
- Cleanup rhythm
- Set a rack over a sheet pan before frying, then let the oil cool in the pot while you wipe cinnamon sugar from the counter.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
All-purpose flour
Dough structure
Purpose: It gives the pastry enough strength to trap steam and puff in the fryer.
Handling: Measure it lightly and roll the dough on a floured surface only as needed so it does not get tough.
Adaptation: Bread flour makes a chewier sopapilla, while pastry flour makes a more tender but less sturdy one.
Baking powder
Lift
Purpose: It helps the dough balloon quickly once it hits the hot oil.
Handling: Whisk it thoroughly into the flour so the puff is even across each piece.
Adaptation: Do not replace it with baking soda unless the recipe also changes the acid balance.
Shortening or lard
Tender fat
Purpose: A small amount of fat shortens the dough and keeps the fried pastry from eating like plain bread.
Handling: Cut it into the flour until the mixture looks crumbly before adding warm water.
Adaptation: Neutral vegetable shortening gives a clean flavor; lard adds a more traditional savory depth.
Vegetable oil for frying
Frying medium
Purpose: A neutral oil lets the wheat, cinnamon, and honey come through without competing flavors.
Handling: Heat 2 inches of oil to 375 F and give it time to recover between batches.
Adaptation: Canola or peanut oil can work similarly if you like their frying performance.
Granulated sugar
Sweet coating
Purpose: It gives the outside a light crunch and balances the plain fried dough.
Handling: Mix it with cinnamon before frying so the hot sopapillas can be coated immediately.
Adaptation: Superfine sugar clings more evenly; coarse sugar gives more crunch but can fall off faster.
Honey for drizzling
Finishing syrup
Purpose: Honey soaks into the warm hollow pockets and gives sopapillas their classic sticky finish.
Handling: Warm it slightly if it is thick so it drizzles instead of landing in heavy spots.
Adaptation: Agave syrup gives a lighter, cleaner sweetness, while piloncillo syrup makes the finish deeper and more caramel-like.
Technique notes
- Spoon hot oil over the top of each piece during the first few seconds; that quick heat helps the upper surface set and balloon.
- Fry only a few pieces at a time because crowded oil drops in temperature and gives you flat, heavier pastries.
- If a piece refuses to puff, press the edge gently with tongs while basting the top with oil; small pressure changes can help the pocket form.
Ingredient swaps
- Lard or shortening choice
- Use lard for a rounder, more savory pastry flavor or shortening for a cleaner, lighter-tasting dough.
- Less sweet finish
- Skip the honey drizzle and serve the cinnamon sugar on the side so each person can control the sweetness.
- Spiced sugar variation
- Add a small pinch of ground anise or chile powder to the cinnamon sugar for a more border-kitchen style finish.
Serve alongside
- Chicken enchiladas rojas
- Carne guisada
- Pinto beans with green chile
- Calabacitas
- Cafe de olla
- Horchata
- Mexican hot chocolate
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep cooled leftovers loosely covered at room temperature if serving later the same day; sealing them tightly makes the crust soften.
- Reheat on a sheet pan in a moderate oven until warmed through and lightly crisp again, then add fresh honey.
- Freeze undressed sopapillas in a flat layer, then thaw and rewarm in the oven before coating with cinnamon sugar.
Equipment
- Large mixing bowl
- Rolling pin
- Deep heavy pot
- Spider skimmer or tongs
Make this household-aware
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