Classic Crispy Sopapillas Recipe: Authentic New Mexican Treat

This easy sopapillas recipe delivers a classic Mexican-style dessert that’s simple to prepare and irresistibly delicious. These golden, pillow-like pastries are crisp on the outside, light and airy inside, and perfect for satisfying a sweet craving.

Enjoy them dusted with powdered sugar or cinnamon sugar, drizzle with honey, or finish with a creamy powdered-sugar glaze for extra indulgence.

The dough is made from pantry staples: all-purpose flour, baking powder, salt, warm milk, and a bit of shortening or vegetable oil. After a short rest the dough is rolled thin, cut into squares, and fried until puffed and golden.

This recipe is versatile—add a tablespoon of cinnamon and sugar into the dough for warm spice, or keep the dough neutral to showcase sweet toppings. Popular finishes include powdered sugar, cinnamon sugar, honey, chocolate sauce, or a scoop of vanilla ice cream.

Ingredient Notes

See the recipe card below for exact measurements and full instructions.

• Flour: All-purpose flour forms the base of the dough.
• Baking powder: Produces a light, airy texture.
• Salt: Balances and enhances the flavors.
• Warm milk: Binds the dough and keeps it tender.
• Shortening or vegetable oil: Adds flakiness and a tender crumb.
• Vegetable oil for frying: Use a neutral oil with a high smoke point.
• Sugar and cinnamon: Optional additions for a sweet, spiced dough.

How To Make This Sopapillas Recipe

In a large bowl or the bowl of a stand mixer fitted with the paddle, whisk together the flour, baking powder, and salt. If you want a sweet, spiced dough, add the optional sugar and cinnamon now.

Melt the shortening if using it; if you prefer vegetable oil, simply use it at room temperature. Combine the milk with the shortening or oil, then add the liquid to the dry ingredients and mix until a cohesive dough forms, about 3–5 minutes.

Wrap the dough in plastic wrap or place it in a plastic bag and let it rest for 20 minutes to relax the gluten and make it easier to roll.

While the dough rests, heat about 2 inches of vegetable oil in a large, heavy pot or Dutch oven to 350°F (175°C). A candy thermometer helps maintain the correct temperature.

On a lightly floured surface, roll the dough to about 1/8-inch thickness. Cut into 16–20 squares, depending on how large you prefer them.

Fry the dough in batches so the pot isn’t overcrowded. Carefully lower a few squares into the hot oil and fry until golden and puffed, about 60 seconds total, flipping once halfway through.

Remove the sopapillas with a slotted spoon and drain on paper towels. While still warm, dust generously with powdered sugar or cinnamon sugar, or drizzle with honey. For a glaze, mix 1 cup powdered sugar with 1/4 cup milk or water and a splash of vanilla; allow the sopapillas to cool slightly before glazing so the glaze adheres.

Serve warm and enjoy the contrast of crisp exterior and tender, airy interior.

Make Ahead, Storing and Freezing

Make ahead: Prepare the dough up to a day in advance, wrapped tightly and refrigerated. Bring to room temperature before rolling.

Store: Leftover sopapillas keep well in an airtight container at room temperature for up to 3 days. Reheat in a 300°F (150°C) oven or an air fryer for 3–5 minutes to restore crispness.

Freeze: Freezing is not recommended, as it can negatively affect texture.

Recipe Tips

• Maintain oil temperature around 350°F for proper puffing and minimal oil absorption.
• Use a candy thermometer for accuracy.
• Fry in small batches to avoid overcrowding and ensure even cooking.
• If glazing, let the sopapillas cool a bit first so the glaze sets instead of melting away.

This easy sopapillas recipe makes a delightful dessert you can prepare at home for gatherings, celebrations, or a special weeknight treat. Serve warm and enjoy!