New Mexican sopapillas

    35 min

    This is a classic fried pastry, with versions popular in Chile, Argentina and the US. This recipe is similar to the ones you find in New Mexico. Roll in a mixture of cinnamon and caster sugar immediately after frying, or try drizzling with honey.

    60 people made this

    Serves: 16 

    • 2L (3 1/4 pints) rapeseed oil for frying
    • 500g (1 1/4 lb) plain flour
    • 2 dessertspoons baking powder
    • 1 dessertspoon salt
    • 30g (1 oz) butter
    • 225ml (8 fl oz) water
    • 1 dessertspoon ground cinnamon
    • 100g (4 oz) caster sugar

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat oil in a deep fryer to 190 C.
    2. In a large bowl, sieve flour, baking powder and salt. Rub in butter until mixture resembles coarse crumbs. Gradually stir in water just until dough pulls together. Divide dough into 4 pieces and form each piece into a ball. Roll the balls into 20cm (8 in) diameter circles. Cut each one into 8 wedges.
    3. In a large bowl, mix together the cinnamon and sugar. Set aside.
    4. Fry the wedges until they puff up and turn light brown. Drain briefly, roll in the cinnamon sugar and serve hot.

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    Reviews in English (37)


    I made these the other day and they turned out great.  -  15 Sep 2008


    Tried the recipe with both honey and the cinnamon sugar. Both myself and the kids preferred the cinnamon sugar. The recipe gave us a different type of dessert. The dough was easy to work with and quick to fry. Very delicious.  -  15 Sep 2008


    I have not made this recipe as yet but have had these in resturants and love them, especiaslly with honey. Can't wait to make them myself.  -  15 Sep 2008