This sopapillas recipe is one of those small pleasures that quietly became a family tradition. I first learned to make these warm, airy pastries on a rainy afternoon when I wanted something quick, comforting, and a little indulgent. The dough is unfussy and forgiving: a handful of pantry staples, a short rest, and a hot pan of oil transform into golden pillows that puff up and fill the kitchen with the scent of fried dough. They’re crisp on the outside, tender and hollow inside, and begging to be filled with honey or cinnamon sugar. What I love most is how sopapillas deliver big texture with minimal effort. They have that magical moment when you spoon hot oil over the dough and it inflates like a tiny balloon — that is the cue that everything will be surprisingly light. I first served these after a late-week grocery run; the kids and adults alike clustered around the counter, powdered sugar in beards and honey drips on their fingers. Those small, sticky moments are exactly why I keep this recipe in rotation.

Ingredients

• All-purpose flour: Use 1 cup of a reliable brand; I reach for King Arthur or Gold Medal for consistent results. The flour gives structure while still allowing the pastry to puff and remain tender.
• Baking powder: 1 1/2 teaspoons. This is the leavening that creates the puff — make sure it’s fresh for maximum lift.
• Salt: 1/2 teaspoon to balance the sweetness and enhance the dough’s flavor. Table salt or fine sea salt both work fine.
• Vegetable shortening: 1 tablespoon. Shortening creates flakiness and helps the exterior crisp quickly in hot oil; you can substitute neutral oil if needed, but shortening gives the classic texture.
• Warm water: 1/3 cup plus 1 tablespoon. Warm water hydrates the flour and helps relax the dough for easier rolling; it should feel slightly warm to the touch, around 100–110°F.
• Oil for frying: About 1–2 inches of a neutral oil such as canola or vegetable oil in a medium saucepan. Use enough oil so the dough can float and puff.
• For serving: Powdered sugar and honey, or cinnamon sugar. Keep both on hand — powdered sugar plus a drizzle of honey is classic, while cinnamon sugar is a crowd-pleasing alternative.

Instructions

Make the dough: Combine 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt in a medium bowl. Add 1 tablespoon vegetable shortening and cut it into the dry ingredients with two forks or a pastry blender until the mixture resembles coarse crumbs. Gradually stir in 1/3 cup plus 1 tablespoon warm water until a shaggy dough forms, then knead in the bowl for 1–2 minutes until smooth and elastic. Rest: Cover the bowl tightly with plastic wrap or a damp towel and let the dough rest for 20 minutes at room temperature. This resting period relaxes the gluten and makes the dough much easier to roll thinly without springing back. Heat the oil: Pour about 1–2 inches of vegetable oil into a medium saucepan and heat over medium until it reaches approximately 350–370°F (use a thermometer) or until a small piece of dough sizzles and turns golden in about 30 seconds. Maintain medium to medium-high heat so the sopapillas puff quickly without absorbing excess oil. Roll and cut: On a lightly floured surface, roll the dough into a square roughly 1/8 inch thick. Use a knife or pastry cutter to slice three vertical and three horizontal lines, creating nine approximately 2.5–3 inch squares. Keep the pieces close to shape for even frying. Fry and puff: Using tongs, lower a square gently into the hot oil. It will sink briefly then float; as it cooks, spoon hot oil over the top to encourage it to puff. Cook about 30 seconds on the first side, then flip and cook another 30 seconds until both sides are golden. Remove to a paper towel-lined plate to drain. Repeat with remaining pieces, keeping finished sopapillas warm in a low oven if needed. Serve: Dust warm sopapillas with powdered sugar and drizzle with honey, or toss with cinnamon sugar. Serve immediately for best texture — the contrast of crisp exterior and hollow interior is at its peak when hot.

Storage Tips

To store leftover sopapillas, cool them completely then place in a single layer in an airtight container at room temperature for up to 48 hours. If stacking is necessary, separate layers with parchment paper to avoid sticking. To re-crisp, heat them on a wire rack in a 350°F oven for 5–8 minutes; avoid the microwave, which will make them soggy. For longer storage, freeze cooled pastries in a single layer on a sheet tray until firm, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 375°F oven for 8–10 minutes.

Ingredient Substitutions

If you don’t have vegetable shortening, substitute an equal amount of neutral oil or melted coconut oil — note that coconut oil can add a subtle flavor. For a dairy-free variant this base is already suitable; simply select a vegan sweetener instead of honey when serving. If you prefer a richer pastry, you can replace 1 tablespoon of water with an egg yolk for more color and a slightly denser interior. Use self-rising flour and omit the baking powder and salt if that’s all you have on hand, though the texture will be slightly different.

Serving Suggestions

Serve warm with a simple dusting of powdered sugar and a generous drizzle of honey for a classic finish. For a spicier-sweet profile, mix powdered sugar with a pinch of chili powder before dusting. Sopapillas pair beautifully with a cup of strong coffee, hot chocolate, or a fruity compote. For a savory twist, split a puff and fill it with refried beans and shredded cheese for a quick handheld snack.

Cultural Background

Sopapillas have roots in Spanish and Latin American cuisines and are especially associated with the American Southwest, where New Mexican chefs and home cooks have long celebrated them as both street food and a home-style dessert. The name itself refers to a fried bread or pastry that puffs up, creating a pocket that can be filled or simply enjoyed with sweet toppings. Across regions, variations exist in shape, size, and serving methods, reflecting local tastes and traditions.

Seasonal Adaptations

In cooler months, add warming spices like ground cinnamon and a pinch of nutmeg to the dough for a cozy touch. For summer, top with fresh berries and a squeeze of lime instead of honey to brighten the flavor. Around holidays, consider dipping each sopapilla in a thin glaze made from powdered sugar and citrus juice, or sprinkle with crushed toasted nuts for a festive crunch.

Meal Prep Tips

Prepare the dough up to a day in advance and keep it wrapped tightly in the refrigerator. Bring it to room temperature before rolling to avoid cracking. Alternatively, roll and cut the portions, place between sheets of parchment, and refrigerate for up to 12 hours before frying. This makes assembly quick and efficient, especially when serving a crowd.

These sopapillas are a small, joyful project that reward patience with golden, airy results. Whether you make them for a weekday treat, a gathering, or just because, they’re a comforting reminder that simple techniques can produce memorable food. Grab a drizzle of honey, gather people around the table, and enjoy the small ceremony of tearing into a warm, puffy pastry.