Homemade Sopapillas Recipe: Light, Puffy, and Irresistibly Sweet

Homemade Sopapillas are golden, airy pillows of fried dough that puff up beautifully and melt in the mouth. Lightly crisp on the outside and soft inside, they’re often served with a drizzle of honey or a sprinkle of cinnamon sugar. I love making these from scratch when I want a quick, warm dessert that feels indulgent but is surprisingly easy to pull together.

Why I Love This Recipe

I love this sopapilla recipe because it delivers that perfect contrast of crispy and soft textures with minimal ingredients. It’s one of those treats that feels like it came from a bakery or restaurant, but I can whip them up with pantry staples in under an hour. Whether I enjoy them plain, with a dusting of powdered sugar, or drizzled with honey, they always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Shortening or butter

• Warm water

• Oil for frying (like vegetable or canola)

• Optional: honey, powdered sugar, cinnamon sugar for topping

Directions

1. I start by mixing flour, baking powder, and salt in a large bowl.

2. I cut in the shortening or butter until the mixture looks like coarse crumbs.

3. I slowly add warm water and mix until a soft dough forms.

4. I knead the dough on a floured surface for a few minutes until smooth, then cover and let it rest for 20 minutes.

5. After resting, I roll the dough out to about 1/4 inch thick and cut it into squares or triangles.

6. I heat oil in a deep pan to 375°F (190°C) and fry the pieces in batches until puffed and golden, flipping once.

7. I drain them on paper towels, then serve warm with honey or cinnamon sugar.

Servings and Timing

This recipe makes about 10–12 sopapillas, depending on size. Prep time is around 15 minutes, resting takes 20 minutes, and frying requires another 10–15 minutes.

Variations

Sometimes I like to put a spin on the classic by:

• Filling them with sweet cream or fruit preserves for a stuffed version.

• Making them savory by omitting the sugar topping and adding a pinch of garlic powder to the dough.

• Using agave syrup or maple syrup instead of honey.

• Dusting with cocoa powder mixed with cinnamon for a chocolatey twist.

Storage/Reheating

I store leftover sopapillas in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a warm oven (about 300°F) for 5–7 minutes to crisp them back up. I avoid microwaving them, as it makes them chewy instead of crisp.

FAQs

Why didn’t my sopapillas puff up?

If the oil isn’t hot enough or the dough is rolled too thin, they may not puff. I always make sure the oil is at the right temperature and the dough is about 1/4 inch thick.

Can I bake sopapillas instead of frying?

Technically yes, but they won’t puff the same way or get that crispy texture. I stick to frying for authentic results.

What’s the best oil for frying?

I use a neutral oil with a high smoke point like vegetable, canola, or sunflower oil.

Are sopapillas supposed to be sweet or savory?

They can be both. I usually enjoy them sweet, but they’re also great as a savory side when left plain or paired with dips.

Can I freeze the dough?

Yes, I portion the dough and freeze it in airtight bags. When ready, I thaw, roll, and fry as usual.

Conclusion

Homemade Sopapillas are a simple yet delightful treat I never get tired of making. They come together with just a few ingredients and always impress with their puffed, golden beauty and sweet, airy bite. Whether I’m enjoying them with family or serving them to guests, they’re always a hit straight from the fryer.