How to Make Perfect Sopapillas: Authentic Recipe & Tips

The easiest way to make authentic sopapillas is by preparing a simple dough of flour, baking powder, salt, and shortening, rolling it thin, cutting into triangles, and frying in 350°F oil until puffed and golden (about 30 seconds per side). Serve immediately with honey or cinnamon sugar. This traditional New Mexican recipe yields light, crispy pastries with the signature hollow center when fried properly.

Creating perfect sopapillas at home is simpler than you might think. These beloved New Mexican fried pastries have a delicate, crispy exterior and a soft, airy interior that makes them ideal for soaking up honey or dusting with cinnamon sugar. With just a few basic ingredients and proper frying technique, you can master this traditional treat that's been enjoyed for generations across the Southwest.

What Are Sopapillas and Why This Recipe Works

Sopapillas (pronounced soh-pah-PEE-yas) are traditional Latin American pastries that became particularly popular in New Mexico. Unlike beignets or funnel cakes, authentic sopapillas use a simple unleavened dough that puffs dramatically when fried, creating that distinctive hollow center. The secret to perfect sopapillas lies in three key elements: the dough consistency, oil temperature control, and proper cutting technique.

Authentic Sopapilla Ingredients

This traditional recipe uses pantry staples with precise measurements for consistent results. All measurements are provided in both US customary and metric units.

Ingredient	US Measurement	Metric Measurement	Key Notes
All-purpose flour	2 cups	250g	Sifted for lighter texture
Baking powder	1 tsp	5g	Fresh for best rise
Salt	1/2 tsp	3g	Enhances flavor
Shortening or lard	3 tbsp	42g	Cold, for flakiness
Warm water	3/4 cup	180ml	Not hot, to activate yeast

Essential Equipment for Making Sopapillas

While you don't need specialized equipment, these tools ensure consistent results:

• Deep heavy-bottomed pot or Dutch oven (for even heat distribution)
• Candy thermometer (critical for maintaining 350°F oil temperature)
• Pastry cutter or food processor (for incorporating shortening)
• Rolling pin (to achieve proper 1/8-inch thickness)
• Sharp knife or pizza cutter (for clean cuts)
• Slotted spoon (for safe oil handling)

Step-by-Step Sopapilla Preparation

Dough Preparation (15 minutes)

1. Combine sifted flour, baking powder, and salt in a large bowl
2. Cut cold shortening into small cubes and work into flour mixture until it resembles coarse crumbs
3. Gradually add warm water while stirring until dough comes together
4. Knead gently on floured surface for 2-3 minutes until smooth
5. Cover with damp cloth and rest for 10 minutes (critical for gluten relaxation)

Rolling and Cutting (10 minutes)

6. Divide dough into 4 equal portions
7. Roll each portion to 1/8-inch thickness (thicker dough won't puff properly)
8. Cut into 3-inch triangles (the triangular shape creates the signature hollow center)
9. Cover cut pieces with clean cloth while preparing oil

Frying Technique (Most Critical Step)

10. Heat oil to precisely 350°F in deep pot (use thermometer!)
11. Carefully add 2-3 triangles at a time (overcrowding lowers oil temperature)
12. Fry for 15-30 seconds until puffed and golden on first side
13. Flip and fry 15-20 seconds until golden on second side
14. Remove with slotted spoon and drain on paper towels
15. Immediately brush with melted butter if serving with cinnamon sugar

Common Sopapilla Problems and Solutions

Even experienced cooks encounter issues with sopapillas. Here's how to troubleshoot:

• Dough won't puff: Oil temperature is too low (below 340°F) or dough is too thick. Maintain 350°F and roll to 1/8-inch thickness.
• Sopapillas are greasy: Oil temperature dropped during frying. Fry in small batches and allow oil to return to 350°F between batches.
• Dough tears when rolling: Overworked or too dry. Let dough rest longer and add tiny amounts of water if needed.
• Uneven browning: Oil temperature fluctuates. Use a heavy-bottomed pot and maintain consistent heat.
• No hollow center: Cut shapes incorrectly. Triangles create the proper air pocket as they fry.

Serving and Storage Tips

Sopapillas are best served immediately after frying when they're at their crispiest. For traditional New Mexican style:

• Drizzle generously with warm honey (the classic preparation)
• Dust with cinnamon sugar mixture (1 cup sugar + 2 tbsp cinnamon)
• Fill with whipped cream for dessert sopapillas
• Pair with coffee or hot chocolate for breakfast

While sopapillas are best fresh, you can store cooled pastries in an airtight container for up to 2 days. To restore crispness, reheat in a 350°F oven for 3-5 minutes. Never refrigerate as this creates sogginess.

Variations for Different Occasions

Once you've mastered the basic technique, try these authentic variations:

• Breakfast sopapillas: Serve with honey and powdered sugar alongside scrambled eggs
• Dessert sopapillas: Fill with pastry cream and top with fruit compote
• Savory version: Skip the sweet toppings and serve with refried beans
• Mini sopapillas: Cut into smaller triangles for party appetizers

Frequently Asked Questions

Can I make sopapillas without a thermometer?

While a thermometer is highly recommended for consistent results, you can test oil readiness by dropping a small piece of dough in the oil. If it sizzles immediately and rises to the surface within 3 seconds, the oil is approximately 350°F. If it sinks and browns slowly, the oil is too cool; if it browns instantly, the oil is too hot.

Why are my sopapillas not puffing properly?

The most common reasons for sopapillas not puffing are incorrect oil temperature (must be 350°F), dough that's too thick (should be 1/8-inch), or overworked dough. Ensure your baking powder is fresh, as expired leavening agent won't create the necessary steam for puffing. The triangular shape is also crucial for proper air pocket formation.

Can I use butter instead of shortening in sopapilla dough?

While traditional recipes use shortening or lard for superior flakiness, you can substitute cold butter. However, butter has a lower smoke point and contains water, which may cause more oil splatter and slightly less puff. If using butter, keep it very cold and work quickly to prevent melting before frying.

How do I prevent sopapillas from absorbing too much oil?

To minimize oil absorption, maintain a consistent 350°F oil temperature throughout frying. Cold oil or oil that's too cool causes pastries to absorb more fat. Fry in small batches to prevent temperature drops, and always drain sopapillas on paper towels immediately after frying. Never cover hot sopapillas, as trapped steam creates sogginess.

What's the difference between sopapillas and beignets?

Sopapillas use a simple unleavened dough that puffs to create a hollow center when fried, while beignets typically use yeast-raised or cake-like dough that's denser throughout. Sopapillas are usually cut into triangles before frying, creating their distinctive shape, whereas beignets are often square. Traditional sopapillas are served with honey, while beignets are typically dusted with powdered sugar.