Latin Sopapillas

Latin Sopapillas

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About this recipe: 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.


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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