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Sopaipillas Recipe

Sopaipillas Recipe

Light, crispy pastry puffs, sopaipillas are a sweet way to round out a spicy meal. They make a nice winter dessert served warm and topped with honey or sugar. —Mary Anne McWhirter, Pearland, Texas
TOTAL TIME: Prep: 15 min. + standing Cook: 25 min. YIELD:6-8 servings


  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon shortening
  • 1/3 cup warm water
  • Oil for deep-fat frying
  • Honey, optional
  • Confectioners' sugar, optional


  • 1. In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Gradually add water, tossing with a fork until a loose ball forms (dough will be crumbly).
  • 2. On a lightly floured surface, knead the dough for 3 minutes or until smooth. Cover and let rest for 10 minutes. Roll out into a 12-in. x 10-in. rectangle. Cut into 12 squares with a knife or cut into 12 circles using a round biscuit cutter.
  • 3. In a deep-fat fryer, heat 2 in. of oil to 375°. Fry sopaipillas for 1-2 minutes on each side. Drain on paper towels; keep warm. Serve with honey and/or dust with confectioners' sugar if desired. Yield: 6-8 servings.

Reviews for Sopaipillas

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ferndale52 User ID: 4154455 6639
Reviewed Aug. 16, 2014

"flavorful, easy to make. prefer without the sweeteners, goes well with spicy foods such as mexican or indian."

BigMamaBear User ID: 7443425 3130
Reviewed Oct. 16, 2013

"Terrible. Just flavorless crackers. Nothing like what the photo portrays as the end result. Even the honey didn't help."

linda_sue User ID: 5839354 5562
Reviewed Aug. 26, 2013

"One of the best Sopaipillas recipes I have tried in years - will make again"

DeepSorrow User ID: 6301843 6839
Reviewed Jun. 19, 2013

"Very tasty, and so much fun to make!"

Jaded76 User ID: 5274591 7284
Reviewed May. 5, 2013

"I wasn't to pleased with these. The dough was tough to roll out and when i deep fried them they didn't rise...Nothing like the photo, Very Disappointing :("

peepop User ID: 7246428 3053
Reviewed Apr. 30, 2013

"The secret to frying sopapillas is this--when you drop them into the fat, they will rise to the surface. Using a cooking spoon or fork, push them back under the surface a second time. They will puff up when you do this, into delightful little pillows. Don't use too shallow a pan. They will turn themselves over if the fat is deep enough and hot enough. Try them with chocolate sauce and add a little cinnamon. Yummy."

DeepSorrow User ID: 6301843 199041
Reviewed Apr. 6, 2013

"easy and delicious, they turned out great!"

Fernr2 User ID: 3285697 199040
Reviewed Jan. 19, 2013

"So good with a spoonful of honey"

NMMurphybuzz User ID: 6864601 4165
Reviewed Jan. 18, 2013

"For zwhil, please note my earlier comment that says these are NEVER baked. These are not flat tacos or anything else flat. They are puffy, sopaipilla means pillow."

zwhil User ID: 4598696 3542
Reviewed Jan. 18, 2013

"Delicious! Would these puff up if baked???"

momof4kids User ID: 3323000 1973
Reviewed Jan. 16, 2013

"This was so easy to make and it was nice to be able to make them at home!"

NMMurphybuzz User ID: 6864601 7283
Reviewed Jan. 16, 2013

"I should also have said that if you have leftover sopaipillas, you can microwave them for a few seconds in the morning and they will puff up again."

NMMurphybuzz User ID: 6864601 3540
Reviewed Jan. 16, 2013

"Having made many sopaipillas similar to this I know it's a good one. Apparently many people have no clue about what these are. Sopaipillas mean "pillows" so anything flat like using tortillas are not real sopaipillas. They are always deep fried and never baked. This is a tip for frying. Once you drop them into the deep fat, use some kind of a metal spoon or something similar and push them down into the fat for a few seconds. They will puff up right away and cook perfectly."

Sexy Senior User ID: 5455074 7281
Reviewed Jan. 16, 2013

"When I lived in Arizona, I made sopapillas using Crescent dough that I cut to size after rolling it out - good and quick shortcut."

shodons3 User ID: 5471400 6638
Reviewed Jan. 16, 2013

"Any idea on how thin the dough is supposed to be before cooking it? Roll it out or just flatten a bit?"

Woody62 User ID: 5851856 2102
Reviewed Jan. 16, 2013

"I remember this from years ago and they were the best. I making them today. Even good for breakfast.

Woody Morgan
Mt. Shasta, CA"

cshelldiver User ID: 5682159 1972
Reviewed Jan. 16, 2013

"WOW! I can't believe this! I was talking about these just last week, saying I was going to have to find this recipe and here it is!! I am not the least bit interested in the fried tortilla version. I have an aunt that made these over 40 years ago for me and my family. They were so awesome that I still think of them. She served them with lemon honey. I will absolutely make these!!!"

colemang2 User ID: 1213206 3038
Reviewed Jan. 16, 2013

"This sounds like the "sfingies" (spelling?) my husband's Sicilian Aunt Lucy used to make!!! They were tender fried dough puff balls, served warm drizzled with honey - delicious, light as a feather, and very different! I'm going to try this recipe for sure, thanks for sharing!!"

[email protected] User ID: 2626479 3037
Reviewed Aug. 3, 2010

"OMG this is it. I'm not talking about a fried flour tortillas with sugar & cinnamon on it.But yes you can still do that. But when it is taken out of the oil and drain. Then make a small opening in puff, add Butter and Honey! You will have M0M cooking this everyday This so easy it's good for a young teenager to start learning to cook!. Even for a afternoon snack. Keep left overs wrapped tight in plastic wrap. cut off some roll it out & fry. anytime your ready. Sorry but finding this recipe is like finding a Pot of GOLD. Thanks again

Donna Davis Los Angeles, CA"

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