Skip to main content


Sopapillas enchant with their light, puffy texture and sweet, honeyed flavor, making them a beloved treat in Mexican cuisine and beyond. They are popular in Latin America, particularly Chile and Argentina. 


2 c flour (all-purpose wheat flour)
1 t salt
2 T butter (unsalted butter, or shortening, chilled)
3⁄4 c water (warm water, adjust as needed)
  toppings (honey, cinnamon or cinnamon sugar, whipped cream, chocolate sauce)


In a large mixing bowl, combine the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add warm water, stirring until a soft, cohesive dough forms. If the dough is too sticky, add a little more flour; if too dry, add water one teaspoon at a time.

On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Tip: Don't roll too thin to ensure they puff up nicely. Cut the dough into 3-inch squares or triangles, ensuring the edges are sealed to prevent splitting during frying.

Heat oil in a deep fryer or large, deep skillet to 375°F. Test the temperature by dropping a small piece of dough in; it should sizzle and start to brown within seconds. Fry the Sopapillas in batches, being careful not to overcrowd the pan. Fry until golden brown, about 2 minutes per side. Use a slotted spoon to transfer them onto paper towels to drain.

Serve your sopapillas warm, topped with a generous drizzle of honey, a sprinkle of cinnamon sugar, or your choice of toppings.

Total time
40 minutes
Cooking time
Preparation time
12 units


Present your Sopapillas on a beautiful platter alongside bowls of honey, whipped cream, and any other toppings you've prepared. For a festive touch, garnish the platter with fresh mint or berries.

If your dough isn't coming together well, adjust by adding a little more flour or water until you reach the perfect balance.

Ensure your oil is hot enough to puff the Sopapillas but not so hot that it burns them. Using a thermometer can help maintain the right temperature.

Frying too many pieces at once can lower the temperature of your oil, causing soggy Sopapillas.


For chocolate sopapillas, finish with a chocolate sauce drizzle.

For fruit filled sopapillas, add a spoonful of fruit compote inside each sopapilla before sealing and frying.

For savory sopapillas, incorporate cooked meat or cheese into the dough, or fill with a little cheese.

Cut the dough into smaller sapes for bite-size delights and serve mini sopapilla bites for parties.


Sopapillas are a traditional Latin American dessert, especially popular in countries such as Chile, Argentina and Mexico. They have their roots in the fritters and fritters of Spanish cuisine, but have been adapted to local ingredients and tastes in different countries.

Mexican cuisine

In Chile, they also serve a savory version, accompanied by pebre or chancaca.

Food in Chile

Food in Argentina