Latin Sopapillas

    35 mins

    This is a classic fried dessert with versions popular in Chile, Argentina and the US. Roll in a mixture of cinnamon and caster sugar immediately after frying, or try drizzling with honey.

    57 people made this

    Serves: 16 

    • 2L rapeseed oil for frying
    • 500g (2 cups) plain flour
    • 4 tsp baking powder
    • 2 tsp salt
    • 30g butter
    • 225ml water
    • 2 tsp ground cinnamon
    • 100g caster sugar

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat oil in a deep kadhahi.
    2. In a large bowl, sieve flour, baking powder and salt. Rub in butter until mixture resembles coarse crumbs. Gradually stir in water just until dough pulls together. Divide dough into 4 pieces and form each piece into a ball. Roll the balls into 20cm (8 in) diameter circles. Cut each one into 8 wedges.
    3. In a large bowl, mix together the cinnamon and sugar. Set aside.
    4. Fry the wedges until they puff up and turn light brown. Drain briefly, roll in the cinnamon sugar and serve hot.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (37)


    I made these the other day and they turned out great. I hate to see how a person such as "kmmishler" down there can mess up the rating for this. I also suppose her entire family has gone into cardiac arrest after eating all of the fat that she is supposed to be FRYING FOOD IN and NOT mixing it in the dough. (along w/ the 7 and counting that considered her helpful)  -  13 Jan 2003  (Review from Allrecipes US | Canada)


    The 8 cups of shortening are for frying. Only 2 tablespoons actually go into the sopapillas.  -  31 Dec 2003  (Review from Allrecipes US | Canada)


    Need to verify ingredients. Hard to believe it takes 8 cups of shortening to make 32 Sopapillas!  -  20 Apr 2002  (Review from Allrecipes US | Canada)