Sopapillas are a cherished dessert in New Mexican and Spanish-influenced cuisines — airy, golden pillows of fried dough with a lightly crisp exterior and tender, chewy interior. This Authentic New Mexican Sopapillas recipe stays true to tradition while adding a sweet cinnamon-sugar coating for an extra indulgent touch. These sopapillas puff up beautifully when fried, creating a pocket perfect for drizzling with honey. Whether served plain or dusted with cinnamon sugar, they’re best enjoyed warm and fresh, making them a delightful treat to share with friends and family.

Why You’ll Love This Recipe

Classic flavor and texture: Crisp on the outside, soft and airy inside — just like the sopapillas served in traditional Southwestern kitchens.
Minimal ingredients: Made with pantry staples and no yeast, so they come together quickly.
Visually impressive: The dramatic puffing in hot oil adds a touch of fun and flair.
Versatile topping options: Serve plain, dusted in cinnamon sugar, or filled with honey.
Perfect for sharing: A crowd-pleasing dessert ideal for casual gatherings or festive meals.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Granulated sugar
Salt
Vegetable shortening or butter (cold)
Warm water
Vegetable or canola oil (for frying)
Ground cinnamon
Granulated sugar (for coating)
Honey (for serving)

directions

Make the dough: In a large bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the shortening or butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add water gradually: Stir in warm water a little at a time until a soft, non-sticky dough forms. You may need slightly more or less water.
Rest the dough: Cover the dough with a damp towel and let it rest at room temperature for 15–20 minutes to relax the gluten.
Roll and cut: On a lightly floured surface, roll the dough to about ¼-inch thick. Cut into 3-inch squares or triangles using a sharp knife or pizza cutter. You should get around 12 pieces.
Heat oil: In a deep frying pan or pot, heat 2 inches of oil to 375°F (190°C). Test with a small piece of dough — it should sizzle and puff up quickly.
Fry in batches: Carefully place a few pieces of dough in the oil at a time. They should puff up within seconds. Fry until golden on one side (15–20 seconds), then flip and fry the other side for another 15–20 seconds.
Drain: Remove with a slotted spoon or tongs and place on paper towels to drain.
Cinnamon sugar coat (optional): While still warm, toss the sopapillas in a mixture of cinnamon and sugar.
Serve: Serve immediately with a small bowl of warm honey. To eat, tear off a corner and pour honey inside, or dip them directly into the honey.

Servings and timing

This recipe yields approximately 12 sopapillas.

Prep time: 20 minutes
Rest time: 20 minutes
Cook time: 10 minutes
Total time: About 50 minutes

Variations

Plain sopapillas: Skip the cinnamon sugar and serve with only honey, as is traditional in many regions.
Savory version: Omit the cinnamon sugar and serve sopapillas with savory fillings like beans, cheese, or meat.
Filled sopapillas: Use a piping bag to inject a small amount of sweet cream, dulce de leche, or chocolate sauce inside the hollow.
Air-fried option: Use an air fryer to cook at 375°F for 6–8 minutes, flipping halfway. The texture will differ slightly.
Whole wheat: Substitute half the flour with whole wheat flour for a nuttier flavor and denser texture.

storage/reheating

Storage: Store cooled sopapillas in an airtight container at room temperature for up to 2 days.
Reheating: Warm in a 300°F (150°C) oven for 5–8 minutes until heated through. Avoid microwaving, which can make them chewy or rubbery.
Freezing: Freeze fully cooked sopapillas in a freezer-safe bag for up to 1 month. Reheat from frozen in the oven.

FAQs

What makes sopapillas puff up?

The combination of high heat and baking powder causes steam inside the dough, making it puff into a hollow pocket.

Can I make the dough ahead of time?

Yes, the dough can be made and stored in the refrigerator (covered) for up to 1 day. Let it come to room temperature before rolling and frying.

What oil is best for frying?

Neutral oils like vegetable or canola oil work best due to their high smoke point and mild flavor.

Do I need a thermometer for frying?

While not required, using a thermometer ensures consistent results. Alternatively, test the oil with a scrap of dough — it should sizzle and puff immediately.

Why didn’t my sopapillas puff?

The oil may not have been hot enough, or the dough was rolled too thin or too thick. Proper resting and rolling are key.

Are sopapillas the same as beignets?

No, beignets use yeast and are typically denser and square-shaped, while sopapillas use baking powder and are hollow when fried.

Can I fill them with anything besides honey?

Yes, try jam, sweet cream, chocolate sauce, or even Nutella for a more indulgent filling.

Is cinnamon sugar traditional?

Not always — traditional sopapillas are typically served plain with honey. The cinnamon sugar version is a modern, churro-like twist.

Can I use butter instead of shortening?

Yes, cold unsalted butter works well and adds a slightly richer flavor.

Can I fry them in a cast iron skillet?

Yes, a cast iron pan retains heat well and is ideal for even frying.

Conclusion

These Classic Cinnamon Sugar Sopapillas are a comforting and nostalgic dessert with just the right balance of crispiness, chewiness, and sweetness. Whether served with a simple drizzle of honey or tossed in cinnamon sugar, these golden puffs are a timeless treat that brings the warmth of the Southwest right to your kitchen. Quick to make and even quicker to disappear, they’re sure to become a favorite for any occasion.