verrrrry good and easy!

So good! My mom, aunts, grandmas ... all have always made sopapillas but nobody ever writes down measurements. They just say "You have to just go by the feel of it". That just doesn't work for me. This recipe was perfect. The dough was a beautiful texture -not too dry, not too sticky. After letting the dough rest for 20 minutes I rolled it into balls about 2/3 the size of a tennis ball and kept them covered with plastic wrap as I rolled each one into a 10" circle. I cut each one into quarters. If you want a more crisp sopapilla just roll your dough a little thinner and if you like a softer, thicker sopapilla just roll it a little thicker and lower the heat a little so it has time to cook all the way through. You just have to play around with the thickness and temp to get them the way you want. They are wonderful with honey, powdered sugar, cinnamon sugar, stuffed, plain ... we love them! They're not healthy at all so we try to only consume them on special occasions -like my mom's birthday today!! Happy Birthday Mom! They're a little time consuming and a little messy (anything you fry is) but they are so, so good! Thanks for the recipe!

PUFFING YOUR SOPAPILLA: I realize this is somewhat an issue commonly discussed so I shall tell you all what needs to happen in order to puff your sopapillas. When you drop the dough into your oil you should then proceed to spoon oil over the dough. Yes, begin this immediately. Once the sopapilla is puffed be sure to remember and flip it so that it browns evenly on both sides. Don't forget that the dough needs to not be a thick piece, as a sopapilla should be hollow on the inside. This will happen if you use thin pieces of dough. I hope this helps everyone. Good luck!

These were GREAT! A lot easier than I ever thought they would be & I will be making these again for sure! Some were puffier than others, but they were all very good! I did one at a time in a large saucepan since I do not have a deep fat fryer. We sprinkled with cinnamon sugar right after pulling from the oil. This one's a keeper - thanks for posting!

I must have done something wrong. These came out looking and tasting like a biscuit with honey on it

This recipe was excellent! I was born and raised in New Mexico and now live in California and I have asked several friends if they know how to make sopapillas and they have no idea what I'm talking about. I have even asked in mexican restaurants and they have no idea either, one place thought I was talking about bunuelos (they're more of a crispy version of sopapillas.) Thanks to your recipe I can make these at home and my family and friends can all enjoy them! Funny how my friends never heard of sopapillas before, now every time we have a get-together they always ask for them! Thanks again!

Oh WOW! This recipe is excellent. I usually use a mix, and eat the sopapillas with honey, or I stuff them with seasoned beef, refried beans, cheese, and sour cream, but I didn't have any mix, and this recipe looked just as simple. I actually prefer this over the mix! They taste so light and flaky and they puff up like magic. Just make sure to have the oil hot and deep enough. YUMMY!

Brought to husbands work and everyone was raving about them. Also I made 4 batches and had not one left.

Perfect with cinnamon sugar and honey.

This was a great recipe everyone loved I made a half batch which was more than enough for 6. The only thing I did differently was add a Tbls. sugar to the dough.

i used the same amount of butter instead of shortening and it turned out great, just a little more crisp and flaky. i cut the recipe to 1/4 the suggested measurements, and used the rim of a wine glass to make even shapes...i had about a dozen sopapilla from this.

These were delicious but a little too crisp for my taste. I like them nice and soft. :) Still, they were really good and very simple - the recipe halves wonderfully but still makes a ton!

I made these for a Mexican fiesta dinner party, and they were a HUGE hit! No one could believe I made them from scratch and that they were so easy to make. Thanks for all the tips - keeping the oil hot and the dough thin is certainly the key to a good "puff". Serving with honey drizzled over the top is absolutely essential (I could see how they might be bland without it).

They didn't get very brown like I thought they would. However, they did puff (yeah!), and the flavor was very good. I did not use a deep fryer...I put about 2inches of oil in a deep cast iron skillet instead, on medium heat. That could account for them not being brown. Very good taste!

My family loved this recipe! It was very easy to do. I used a stand mixer and a dough hook and mixed it until I had a nice soft dough. I separated the dough into little balls. Then I rolled each ball out really thin before frying in a large deep stainless steel electric skillet set to 360-65 degrees. They puffed beautifully. We smothered the tops in honey butter and ate them warm. Yum! It made a lot. Next time I'll save half the dough in the refrigerator for later.

these are ok if you must make them without yeast. Growing up in New Mexico the sopapillas we ate were made with yeast to puff up and could be stuffed with meat, beans, if you didn't want them sweet. In a hurry for a sweet these are ok.

I only make half the recipe and that made a lot. I rolled them super thin and had no trouble getting them to puff up. Everyone was standing around in the kitchen eating them and eating them... They are so good and easy to make! I sprinkled cinnamon and sugar on them when they came out of the fryer.

This recipe turned out excellent for me on the first try, and I am certainly no expert when it comes to cooking. I made these for my home group through church, and they couldn't stop eating them! I used a 1/2 gallon of canola oil and put it in a medium-sized pot on medium-high heat for about 10minutes. I sprinkled the tiniest bit of flour in the pot to check when it was ready. When it sizzles and cooks the oil is ready. I cut the dough probably 2x2 instead of 3x3, and I put no more than 7 in the pot at a time. I had no problem with the dough fluffing, and I didn't even roll them out that thin since I was pressed for time. I'm thinking that the key here really is the oil amount, temperature, and quantity of sopapillas in the pot at a time. I pulled them out of the pot of oil onto a serving dish with papertowels so some of the oil would get soaked up. As soon as I finished cooking all the sopapillas, I rolled them around in a large bowl with sugar and cinnamon, using a spoon to make sure all sides were covered. Then, I served them with honey on the side. What others say about them being a same day food is correct. I brought the left overs to work and they weren't as good. However, one co-worker stuck a few in the toaster oven for a few and said they were much better leftover that way. You should definitely try this recipe. It's really easy. Just be mindful of your oil quantity and temperature!

This recipe is so easy and they are so good. We toss them with sugar and cinnamon and put honey on top. YUMMY.

these were very bland and did not puff like the mexican restaurants