Reviewer:

LACEDNOTES

Reviewed: Apr. 21, 2004

Very good! Light & crispy! Easy dessert! Great drizzled with chocolate & powdered sugar!!!

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Reviewer:

Island Girl

Cooking Level: Expert

Home Town: Tahiti, Archipel De La Société, French Polynesia

Reviewed: Mar. 30, 2004

Excellent recipe!! Twice I made these for my daughter for high school functions. However, I used a 2 1/4" round cookie cutter and generously sprinkled them with cinnamon sugar after frying. They turned out great and disappeared immediately upon serving. Thanks!!

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Reviewer:

MOMMADOT1

Reviewed: Mar. 25, 2004

They turned out great, Really good and really easy to make.

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Reviewer:

ROJAMIN

Cooking Level: Expert

Living In: Rolla, Missouri, USA

Reviewed: Feb. 14, 2004

These were phenomenal. No one could stop eating them. I made a whole batch thinking that there would be alot left over. But they all dissapeared as quickly as I made them.

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Reviewer:

ANYA7

Reviewed: Nov. 7, 2003

wow! these were just as i remembered from my trip to texas. to ensure the dough was going to be flakey enough, i let the dough rise for 2 hours near a fireplace ( it's pretty cold here!)i downsized the recipe to serve 6, which used only a cup of flour, and this made a perfect size circle of dough. i then used a pizza cutter, and cut wedges. it was perfection! i sprinkled a mixture of cinnamon and sugar over it. i could not make and serve them immediately, so i put them in the microwave for 15 sec. I placed 2 triangles in a bowl, topped with vanilla ice cream, and drizzled warm honey over it. DELICIOUS.

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Reviewer:

cooking in rochester

Reviewed: Sep. 13, 2003

I may of done something wrong, because sopapillas were very dense and not airy and puffy. Other than that they were delicious, but dense.

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Reviewer:

LOVESTOEAT

Reviewed: Jul. 19, 2003

This recipe makes great sopapillas. Thanks for sharing it.

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Reviewer:

CAROLYNN SISNEROS

Cooking Level: Intermediate

Living In: Santa Fe, New Mexico, USA

Reviewed: Jun. 26, 2003

If you don't want this as a dessert, you can leave out the cinnamon and sugar and fill the dough with refried beans or anything else you would like. It makes a nice treat if you're tired of tacos or burritos.

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Reviewer:

BRANDI_E

Reviewed: May 6, 2003

These are very good - just made them last night for Cinco de Mayo. I was suspicious of the dough, because it seemed very sticky, and it was hard to lift off the counter after they were rolled. All that happened is I didn't have perfect little shapes, but odd, twisted pieces, which didn't seem to bother anyone. I served these drizzled with honey and then dusted with cinnamon sugar, which was great. Our local Mexican restaurant (not authentic, but good) does the same but also drizzles with chocolate syrup. That should take care of any need for additional sugar!

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