Sopapillas Recipe

Make dough

In a large mixing bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder and 1 tsp salt. Cut 3 tbs cold unsalted butter into the flour with a pastry cutter or fork until mixture resembles coarse crumbs. If using, cut in 2 oz cream cheese until evenly distributed. Stir in 1 cup milk and 2 tbs warm water until a soft, slightly sticky dough forms. Do not overwork. If dough is too sticky, add up to 1 tbs more flour.

Rest and roll

Turn dough onto a lightly floured surface and knead gently 6–8 times until smooth. Cover with a clean towel or plastic wrap and let rest 15 minutes. After resting, divide dough into 8 equal pieces. On a lightly floured surface roll each piece into a thin circle about 5–6 inches across (approximately 1/8-inch thick).

Heat oil

Pour about 3–4 cups vegetable oil into a heavy deep skillet or Dutch oven to reach a depth of about 2 inches. Heat over medium-high heat until oil reaches 350°F (175°C) or a small piece of dough sizzles and browns in about 30–40 seconds.

Fry tortillas

Working in batches (do not overcrowd), carefully slide one rolled dough circle into the hot oil. Use tongs to gently flip after 30–45 seconds when puffed and lightly golden on the bottom; fry another 30–45 seconds until golden and puffed. Remove with tongs or a slotted spoon and drain briefly on a wire rack set over a baking sheet or on paper towels. Repeat with remaining dough, keeping finished sopapillas warm in a low oven (200°F/95°C) if desired.

Prepare cinnamon-sugar

While frying, combine 1 cup granulated sugar and 2 tsp ground cinnamon in a shallow bowl and mix thoroughly so the sugar is evenly cinnamon-flavored.

Make honey glaze

In a small saucepan over low heat melt 2 tbs unsalted butter. Add 1 cup honey and 1 tsp vanilla extract and warm gently, stirring, until smooth and just thinned (do not boil)—about 2–3 minutes. Keep warm on the lowest heat or in a warm spot.

Coat sopapillas

One at a time, while sopapillas are still warm, either brush or drizzle each with some warm honey glaze, then immediately toss or sprinkle both sides in the cinnamon-sugar mixture so they are evenly coated. For a crisper finish, allow glazed sopapillas to rest on a wire rack for 1–2 minutes so the glaze sets slightly.

Plate 2 warm sopapillas per serving. Add 1–2 scoops of vanilla ice cream alongside or on top. If desired, drizzle any remaining warm honey glaze over the ice cream and sprinkle a tiny pinch of fine sea salt to heighten flavor. Serve immediately while sopapillas are warm and crisp and ice cream is cold.