these are pretty good! i found that frying until "golden brown" was a bit too much for us, so only frying until lightly golden is perfect. i was afraid they would be more like a pie crust texture, but they're chewy on the inside, flaky on the outside!

Oh my goodness, these were wonderful! If you want them chewy, roll them out a little thicker. I serve mine with honey butter sauce and they taste ALMOST like Don Pablos.

These sopapillas were definitely good, I made them for friends who said they were very good. One thing about the recipe though, you definitely need to have the dough much thinner than 1/4". We had them that thick at first and they turned out horribly, but then we flattened them as much as we could and they were much much better. Top with honey and cinnamon.

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!