Sopapilla Recipe

My homemade sopapilla recipe is crisp on the outside, buttery soft on the inside, and SO easy to make. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 5

Total Time 6

Servings servings

Calories 58kcal

Author Arman Liew

Ingredients

2 cups all-purpose flour sifted
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 tablespoons vegetable shortening
3/4 cup warm water
1 tablespoon peanut oil to fry
3 tablespoons confectioners sugar

Instructions

In a large mixing bowl, add the flour, sugar, and salt and mix well. Add the shortening and water, and, using your hands, make a soft and pliable dough. If needed, add some water, one tablespoon at a time.
Shape the dough into a ball and wrap it with plastic wrap. Refrigerate the dough for an hour.
Unwrap the dough and place it on a lightly floured surface. Roll the dough into a square, around 1/8-inch in thickness. Cut 4-6 strips horizontally and vertically to create uniform rectangles.
Add 2 inches of oil to a non-stick pan. Once it reaches an internal temperature of 375F, add a few sopapillas. When they rise up to the surface and puff up, flip them and cook for another two minutes. Repeat the process until all the sopapillas are cooked up.
Sprinkle with confectioners' sugar.

Video

Notes

TO STORE: Let the leftovers cool completely, then store them in an airtight container at room temperature for 2 days or in the refrigerator for 4-5 days.

TO FREEZE: Place the sopapillas in a single layer in a freezer bag and freeze for up to 6 months.

TO REHEAT: Bake the sopapillas in an oven or air fryer until warm.

Nutrition