Name: Homemade Sopapilla Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 ½ cups all-purpose flour (spooned and leveled); 1 ½ teaspoons baking powder; ½ teaspoon salt; 1 ½ tablespoons shortening; ½ cup warm water; 3 cups vegetable oil for frying; Optional garnish: powdered sugar, honey

A golden, puffy pocket of fried dough that's crispy on the outside and soft and airy inside—perfect for drizzling with honey or loading with savory toppings.

Why You’ll Love This Recipe

I love that these sopapillas are not only easy but also quick—no yeast or rising time needed. In under 30 minutes, I can whip up a batch of golden, perfectly puffed pastries that impress everyone. Whether I go sweet with honey and powdered sugar or savory with taco toppings, they’re always a favorite.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all‑purpose flour (spooned and leveled)
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons shortening
½ cup warm water
3 cups vegetable oil for frying
Optional garnish: powdered sugar, honey

directions

Whisk together flour, baking powder, and salt in a large bowl.
Use a pastry blender or a fork to cut in the shortening until crumbly.
Stir in warm water until a dough forms.
Knead for 2–3 minutes until smooth—don’t overwork it.
Cover and rest dough for 15 minutes.
Heat oil in a heavy skillet or Dutch oven to 350–360 °F.
Roll dough into a 9×12‑inch rectangle on a floured surface.
Cut into 12 squares or rectangles (adjust size as preferred).
Fry in batches, 1–2 minutes per side until golden. Drain on paper towels.
Sprinkle with powdered sugar and drizzle with honey if desired. Serve immediately.

Servings and timing

This recipe yields 12 sopapillas.

Prep time: 20 minutes
Cook time: 1 minute per piece (around 12 minutes total)
Total time: 30 minutes

Variations

I like switching it up with:

Air-fryer version: I preheat to 350 °F, spray the basket, and cook them for 8 minutes, flipping halfway.
Savory topping: I top mine with taco meat, cheese, beans, sour cream, and pico de gallo—turning dessert into dinner.
Baked sopapillas: I’ve tried brushing the dough with oil and baking at 400 °F for about 12–15 minutes, flipping halfway, for a lighter option.

storage/reheating

I usually eat them fresh—but if I have leftovers:

At room temperature: I store them in an airtight container for 1–2 days.
In the refrigerator: I keep them sealed for up to 4 days.
In the freezer: I freeze them for up to 3 months in an airtight bag.
To reheat, I pop them in a 350 °F oven until warm and crispy again.

FAQs

What type of shortening should I use?

I use vegetable shortening, but lard also works well if I want a more traditional flavor.

Can I substitute butter for shortening?

I avoid using butter because it melts too quickly and doesn’t give the same light, puffy texture. The results are denser.

Will sopapillas still puff if I bake instead of fry?

They do puff a little when baked, but I don’t get that same crispy, airy texture I love from frying.

Can I make the dough ahead of time?

Yes, I often prepare the dough ahead, cover it, and store it in the fridge. Then I roll and fry it fresh when I’m ready.

What oil works best for frying?

I usually use vegetable oil for its high smoke point and neutral flavor. Canola oil is also a great choice.

Conclusion

I absolutely adore these sopapillas for how simple they are to make and how versatile they are to serve. With no yeast or long waiting times, and the option to go sweet or savory, they’ve become a go-to treat in my kitchen.

Homemade Sopapilla Recipe

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Author: Sue
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Yield: 12 sopapillas
Category: Dessert
Method: Frying
Cuisine: Mexican
Diet: Vegetarian

Print Recipe

Description

A golden, puffy pocket of fried dough that's crispy on the outside and soft and airy inside—perfect for drizzling with honey or loading with savory toppings.

Ingredients

1 ½ cups all-purpose flour (spooned and leveled)
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons shortening
½ cup warm water
3 cups vegetable oil for frying
Optional garnish: powdered sugar, honey

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Instructions

Whisk together flour, baking powder, and salt in a large bowl.
Use a pastry blender or a fork to cut in the shortening until crumbly.
Stir in warm water until a dough forms.
Knead for 2–3 minutes until smooth—don't overwork it.
Cover and rest dough for 15 minutes.
Heat oil in a heavy skillet or Dutch oven to 350–360 °F.
Roll dough into a 9×12‑inch rectangle on a floured surface.
Cut into 12 squares or rectangles (adjust size as preferred).
Fry in batches, 1–2 minutes per side until golden. Drain on paper towels.
Sprinkle with powdered sugar and drizzle with honey if desired. Serve immediately.

Notes

Try an air-fryer version at 350 °F for 8 minutes, flipping halfway.
Top with savory ingredients like taco meat, cheese, beans, and pico de gallo for a meal.
You can bake instead of fry at 400 °F for 12–15 minutes, flipping halfway.
Use vegetable, canola, or peanut oil for frying due to high smoke points.
Dough can be made ahead and refrigerated until ready to roll and fry.