New Mexican Sopapilla Pie

New Mexican Sopapilla Pie

A delicious cross between a fluffy sopapilla and a sweet pie, this dessert features layers of fried dough, honey, cinnamon sugar, and creamy filling. Here’s how to make it authentic!

Ingredients

For the Sopapilla Dough

• 4 cups all-purpose flour (or gluten-free 1:1 blend)

• 2 tsp baking powder

• 1 tsp salt

• 4 tbsp cold lard or butter (or coconut oil for dairy-free)

• 1½ cups warm water

For Frying & Coating

• Vegetable oil (for frying)

• ½ cup granulated sugar

• 1 tbsp ground cinnamon

For the Filling & Topping

• 1 cup honey (or agave syrup)

• 1 cup whipped cream (or coconut cream for dairy-free)

• 1 tsp vanilla extract

• Powdered sugar (for dusting)

Instructions

1. Make the Dough

1. In a bowl, whisk flour, baking powder, and salt.

2. Cut in lard/butter until crumbly.

3. Gradually add warm water, mixing until a soft dough forms.

4. Knead for 2–3 mins, then cover and rest 30 mins.

2. Roll & Cut

• Divide dough into 8 balls, roll each into a thin circle (~6 inches wide).

3. Fry the Sopapillas

1. Heat 1–2 inches of oil to 375°F (190°C).

2. Fry each circle 1–2 mins per side until puffed and golden.

3. Drain on paper towels, then toss in cinnamon sugar.

4. Assemble the Pie

1. Layer 4 sopapillas in a dish, drizzling each with honey.

2. Spread whipped cream between layers.

3. Top with remaining sopapillas, more honey, and a dusting of powdered sugar.

5. Serve Warm!

• Cut into wedges and enjoy with vanilla ice cream or café con leche.

Tips for Success

• Keep oil hot to prevent greasy sopapillas.

• No fry? Bake at 400°F (200°C) for 8–10 mins (less traditional but lighter).

• Add nuts (toasted pecans) for crunch.

This crispy, sweet, and creamy dessert is a New Mexico favorite! Want a baked version or other variations? Let me know! 😊🍯