12 Reviews

I was attracted to this recipe by the sodium content. I ran out of time during the Mexican cookathon, so I made them last night. I fried them in artery-clogging bacon grease and served them with real maple syrup drizzled on top, homemade fried sausage and fried tomato slices. A scrumptious breakfast, indeed.

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Mille® May 07, 2002

Oh, my, these took me straight back to Santa Fe. They were perfect. The directions about not rerolling or patching proved to be a key point to success. The shape that you described is really important because they puff up like a little pillows as soon as they hit the hot oil. The pieces I put in which were irregular in shape just didn't come up to scratch. I cooked them in peanut oil at 370* deg. Canola oil would be fine too probably. Thanks for bringing back a delicious memory to life.

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Jangomango December 20, 2002

Yummy! I found the rolling them thinner made them puff up more, making them lighter and crispier. I used vegetable oil in a deep fryer and sprinkled cinnamon and sugar on top immediately after taking them out of the fryer (that way it sticks better to the dough)

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legzzy McKinsey January 27, 2003

This is really a great recipe. I founded out this when my Spanish techer said we was having a party and everybody needed to bring something. She was talking about how good it would be to have someone to make this recipe and i volunteered. Everyone loved me in school that day. They said this was te best Spanish food they everytasted. JamalGeathers@aol email me if u wanna talk abouthtis recipe.

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jamal September 15, 2002

Simply wonderful! I was a bit worried about the dough at first- mine was very crumbly and wouldn't kneed together well. I added a bit more water, chocking up the oddity to the fact that everything I'm using is American and has been shipped here from the U.S. Oh, in my case smaller was better- I got really nice small puffy cloud-like sopaipillas. The larger ones I tried didn't seem to work to well, still good just didn't puff. Still wonderful and tasty, reminded my hubby of home. Thanks!

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~*Sarah*~ January 21, 2003

These were pretty tasty treats! I didn't realize that these needed to be rolled thin, guess I should read the reviews, but I did notice immediately that thinner would have probably been better. Anyways, I fried mine, drained, rolled in cinnamon and sugar, then dipped in honey.MMMM good. I will definately try this again, rolling the dough much thinner.

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Brandee Henry September 10, 2003

These were absolutely perfect! They puffed up beautifully like delicious little pillows ; ) I hadn't tried them rolled in cinnamon and sugar before, but that's my new favorite way to eat them! I didn't have shortening on hand, so I used Earth Balance and that worked just fine. I just made a test batch and 1/3 of the recipe made a dozen gorgeous little sopaipillas.

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Meliska May 02, 2010

So easy and good thanks

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JJarmer March 25, 2010

I have been looking for this recipe for ages. It's one of those I remember eating as a kid and loving it with honey poured into it. I've tried to get my mom's recipe for years!!! It's a simple recipe, but the technique and a pinch of this and that is what I needed. This is it. THANK YOU for sharing... I will be making these for my kids.

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Vseward (Chef~V) December 27, 2006

Another tip for sopaipillas: after their obligatory rest and after you have cut them, roll them even thinner, then place them one or two at a time in the very hot oil, then submerge them immediately in the oil, using the back of a spatula. They will puff immediately. If you plan to split and fill them , the second rolling isn't necessary, but the submersion is. Also, if you cook them this way until they are quite dark, they will keep a few hours (6 or so)in a single layer on the counter. You can re-heat them in a hot oven for a few minutes. When I lived in Barstow, CA, these were a staple at church suppers, brought in huge panfuls and having been made in the relative cool of the eaarly morning.

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dksbook May 05, 2006