Reviewed: Nov. 6, 2009

I have been living outside of the US for several years and had been missing Mexican food. So I started looking for things I could make myself to satisfy my cravings! I came across this recipe and it is really easy and tastes great to! Even better served warm with honey drizzled inside or served with ice cream....mmmmm!!!

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hwiggins

Cooking Level: Expert

Home Town: Buford, Georgia, USA

Living In: Latina, Lazio, Italy

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Reviewed: Oct. 14, 2009

Can't go wrong with something hot, fried and covered with powdered sugar and honey! These are awesome.

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Erin M

Living In: Houston, Texas, USA

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Reviewed: Sep. 14, 2009

My first batch wasn't good because I had the oil too hot. The dough burnt within 5 seconds of being in the oil. Once I cooled it down to the right temp, they were great. My son now wants them every night.

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Lynne

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 10, 2009

Great Recipe! Served with honey butter (honey, butter, and marshmallow creme) YUM!

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ima10cow

Cooking Level: Beginning

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Reviewed: Aug. 20, 2009

This was a good recipe, however only about half of them puffed up.

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Lacey

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Reviewed: Aug. 13, 2009

Perfect! They are exactly what I remeber from our family's favorite Mexican resteraunt when I was a kid. I got rave reviews!!

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confectionary concoctions

Cooking Level: Expert

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Reviewed: Aug. 7, 2009

Just the recipe I have been looking for. This recipe is also perfect for tortillas, just roll the dough into small balls, roll out thin, and cook on a comal (or skillet). I even used half for sops on one day and refrigerated the rest to make tortillas a couple of days later. As a chicana, these things are everyday food, but my grandmother never wrote a recipe, so I was always guessing amounts. Not anymore! Thanks for the recipe!

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Danielle O.

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Reviewed: Jul. 26, 2009

I have a little fryer that only gets to about 350 degrees, but this turned out great. They cook quickly and puff up nicely. I halved the recipe which made 16 triangles. Served with honey butter (equal amounts of honey & butter) and some cinnamon sugar.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Jul. 24, 2009

really good and super easy to make... mine puffed great.. thank for the recipe!

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mlshannon

Cooking Level: Expert

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Reviewed: Jun. 4, 2009

I tried this recipe and i was awesome. The sopaillas tasete just wonderfull. My husband and i enjoyed them with our enchillada dinner and of course with honey. They puffed up wonderfully just lke at the resturants. This is the best recipie for sopapillas ever!!! I live in NM where sopapillas are served with everydish and these are great.

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Jenn24

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Reviewed: May 14, 2009

This is a good base recipe but needs some adjustments. Real Sopapillas come from Masa dough which is similiar to this but has a few tablespoons of sugar to make it "slightly" sweet, this is a dessert dish after all. Most importantly after frying and still "hot" do one of four things. 1) Dip them in Mexican chocolate. 2)Serve them with honey. 3)Dust with powdered sugar or 4)Roll them in cinnamon sugar (4 tablespoons sugar to 1 teaspoon of cinnamon. Remember to do any of these while they are still hot so the chocolate or sugar adheres.Enjoy!

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DAVIDRAYROB

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: May 6, 2009

This worked out wonderful for my husband and I. I halved the recipe, and the only change I made was adding 2 teaspoons of white sugar. Even though it was halved, I actually only ended up using half the dough and the other half is in my fridge. Hopefully it'll work out just fine when I make them again with the refridgerated dough. This was a perfect end to our Cinco de Mayo celebration. Thanks!

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: May 6, 2009

This recipe was simple and delicious! Making sure that the oil was the right temperature and turning the sopapillas continuously beginning immediately after dropping them into the oil ensured that they puffed up perfectly.

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KristieB

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Reviewed: May 5, 2009

Did NOT work for me at all. Piles of fried dough that didn't fry up right. We were so looking forward to them! :o(

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Melissa

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Reviewed: Apr. 28, 2009

I made these tonight for the first time. they were very puffy and perfect!!! just wonderful. my whole family loved them. thank you for a great recipe.

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paisleybutterfly

Cooking Level: Expert

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Reviewed: Apr. 15, 2009

My daughter had to take something in for Spanish class so I made these. SOOOO easy to make..alittle time consuming but the end results are wonderful. Will make again and again:)UPDATE: I still make these and still so easy to make!!

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gina brown

Cooking Level: Expert

Living In: Adrian, Michigan, USA

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Reviewed: Mar. 19, 2009

One of our friends is always talking about how he misssed his mothers sopapillas, so for his 77th birthday I went searching for a recipe and came upon this one. I am so glad I did. Birthday boy was in 7th heaven, he used one as a pusher for my husbands 'chili verde', then couldn't get enough of them for dessert. He said they were as good as his mom used to make. Birthday dinner was a success. Thank you Leaz for the recipe.

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Dae

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Reviewed: Jan. 11, 2009

Made these on Christmas Eve and they were a hit with my extended family. All were gone within five minutes! I shook half of them in a baggie with powdered sugar and half of them in a baggie with cinnamon & sugar (only shake 2 per bag at a time). Served with honey, couldn't be better!

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amygoes211

Cooking Level: Beginning

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Reviewed: Jan. 4, 2009

These were very good just a lot of work! We ate them with warm honey butter, very tasty.

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jeanine

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Reviewed: Jan. 1, 2009

What a great recipe! And it was so helpful to read others reviews and add them to how I did mine. I did mine half wheat flour and half white. Probably not as light and fluffy but they had great flavor. I had an oops when I was adding the salt. I took out the bucket and put in sugar. When I discovered my mistake I then added the salt. I'm sure you couldn't even tell the difference. I rolled them out to about 1/8". I did fry mine at the "sizzle" temperature as suggested by another reviewer. I had a guage and got it up to about 250 F and that was perfect. Everyone of mine puffed thanks to another suggestion to get some hot oil on the top side as soon as they go in. Whats great about this is you can roll out small protions at a time at different thicknesses and see which you like the best and go with it.

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