By southern chef in louisiana on February 02, 2004
"This is a Mexi. To guarantee they puff, it is important to keep the oil at 375°F."
Serving Size: 1 (499 g)
Servings Per Recipe: 1
"These were great! My family made these often when I was young and we used cookie cutters to make fun shapes. We loved watching them poof up! The temperature really is key to get them to poof. I don't have a thermometer that goes high enough, but heating the oil on 8 out of 10 on my electric stove worked well. Thanks!!"
"Took these to a Mexican dinner party and everyone just raved about them! This was my first attempt to make sopapillas and they were very easy with this recipe! Thanks!"
"These are so yummy! I didn't have the patience to let the dough rest. My dough was impossible to work with probably because I didn't follow directions. Mine puffed but didn't hollow out."
"These were as good as the ones served in the "Pancho's" Resturant in Texas"
"These are positively addictive and out of this world! I love these. The first time I had them was in Denver, Co. I am so glad you shared the recipe with us. They just are so perfect! And of course the honey and cinnamon is definite plus!"