DessertsEasyFree

Sopapillas

Name: Sopapillas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 500 ml Oil for frying; 0.5 tsp Salt; 4 tbsp Pure honey; 300 g Plain flour; 50 g Icing sugar; 160 ml Warm water; 1.5 tsp Baking powder; 40 g Lard or cold butter; 1 tsp Sugar; 1 tsp Ground cinnamon

35 min (20 prep + 15 cook) Easy 6 servings Nuevo México / Texas

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Deep-fried puffed dough served with honey, icing sugar and cinnamon.

About this recipe

Sopapillas are a fried dough that puffs up like a balloon on contact with hot oil, creating a crispy exterior and a completely hollow interior. Originating in New Mexico and popular throughout Tex-Mex cuisine across the American South, they are served dusted with cinnamon and icing sugar or drizzled with pure honey. The dough is simple - flour, baking powder, lard and salt - and the secret lies in the oil temperature and not overworking the dough so it stays tender. They are the quintessential sweet dessert or snack at Tex-Mex restaurants in Texas, Colorado and New Mexico.

History & Origin

Sopapillas derive from the Andalusian 'sopaipa', a fried bread with honey that Spanish colonisers brought to the Americas in the 16th century. In New Mexico, where the Hispanic, Native American and Anglo-Saxon cultural mix is deepest, the recipe evolved to incorporate baking powder and the distinctive puffing that sets them apart. The word sopapilla is a diminutive of 'sopaipa' and the dish is documented in New Mexican cuisine since the 18th century. In today's Tex-Mex restaurants, sopapillas are generally served at the end of the meal as a simple dessert, although in New Mexico they are also eaten savoury and stuffed with beans, meat or cheese in the 'stuffed sopapilla' style. They are the best-selling dessert at establishments such as El Paso's Cattleman's Steakhouse and chains like El Chico's in Texas.

Estimated cost

£4.50

Total cost

£0.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

240

Calories

Protein

32g

Carbohydrates

11g

Fat

Fibre

180mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Mix the flour with the baking powder, salt and sugar. Add the cold lard or butter cut into small pieces and rub with your fingers until the mixture resembles breadcrumbs.
💡 Cold fat is key to a tender dough. Don't use warm hands for too long.
2
Add the warm water gradually and knead gently until you have a soft, non-sticky dough. Do not overwork. Cover with a cloth and rest for 15 minutes.
💡 Resting relaxes the gluten and makes the dough stretch better without tearing.
3
Roll the dough to a 4 mm thickness on a floured surface. Cut into squares or triangles of about 8x8 cm. Do not prick the dough.
💡 Well-defined cuts help the sopapilla puff evenly.
4
Heat plenty of oil to 190°C in a deep pan. Fry the dough squares 2 at a time, briefly submerging them with a slotted spoon so they puff. Fry for 1 minute per side until golden.
💡 The correct oil temperature is essential: too cool and they won't puff; too hot and they will burn.
5
Drain on kitchen paper. Serve immediately dusted with icing sugar and ground cinnamon, with a pot of honey alongside for everyone to pour as much as they like.
💡 They are best eaten freshly made. Once cold, they lose their crispy texture.