Sopapilla is a type of pastry that is popular in several Latin American and Southwestern U.S. cuisines. It is believed to have originated in Spanish-speaking regions. The name “sopapilla” is derived from the Spanish word “sopaipilla,” which comes from “sopaipa,” a Quechua word meaning bread soaked in oil.

Sopapillas are typically made from a simple dough of flour, water, salt, and sometimes baking powder. The dough is rolled out, cut into squares or triangles, and then deep-fried until it puffs up and becomes golden brown. The result is a light and airy pastry with a crispy exterior and a soft, doughy interior.


Recipe by Nitdb


Prep time


Cooking time



Sopapillas are often served as a dessert or snack, and they can be sprinkled with powdered sugar or cinnamon and sugar. In some regions, they are also drizzled with honey or topped with whipped cream. Sopapillas are enjoyed in various forms across different cultures, and their preparation and presentation may vary depending on the specific culinary traditions of the region.


  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 tablespoons vegetable oil

  • 3/4 cup warm water (approximately)

  • Vegetable oil for frying

  • Powdered sugar and/or cinnamon sugar for dusting


  • In a large mixing bowl, whisk together the flour, baking powder, and salt.
  • Add the vegetable oil to the dry ingredients, and gradually add the warm water while stirring. Continue to mix until a dough forms.
  • Knead the dough on a floured surface for a few minutes until it becomes smooth.
  • Cover the dough with a damp cloth and let it rest for about 30 minutes.
  • After resting, roll out the dough on a floured surface until it’s about 1/8 to 1/4 inch thick.
  • Cut the dough into squares or triangles. Traditionally, sopapillas are often cut into squares, but you can choose your preferred shape.
  • Heat vegetable oil in a deep fryer or a large, deep pan to around 375°F (190°C).
  • Carefully place the cut dough pieces into the hot oil, frying a few pieces at a time. Cook each piece until it puffs up and turns golden brown, flipping it to ensure even cooking. This usually takes about 1-2 minutes per side.
  • Remove the sopapillas from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
  • While the sopapillas are still warm, dust them with powdered sugar and/or cinnamon sugar.
  • Serve the sopapillas warm, optionally drizzling honey over the top or serving with whipped cream.

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