Name: Sopaipillas: Fluffy Mexican Pastries
Prep time: 5 min
Cook time: 5 min
Total time: PT-487109H33M42S
Cuisine: Mexican
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 2 tablespoons vegetable shortening or lard; 3/4 cup warm water; 1–2 cups frying oil (canola or similar); Optional: honey, powdered sugar, or cinnamon sugar for finishing

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Short Description

I love how these golden, pillow-like pastries puff up to reveal hollow, airy centers—ready to be drizzled with honey or dusted with cinnamon sugar. Made with just pantry staples, they’re perfect for breakfast, dessert, or a fun snack.

Sopaipillas: Fluffy Mexican Pastries

Why You’ll Love This Recipe

I’m obsessed with this version because it’s incredibly quick—ready in about 30 minutes—and always delivers that signature melt-in-your-mouth texture. Plus, they’re versatile: I enjoy them sweet with honey and cinnamon or savory stuffed with beans and cheese.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening (or lard)
¾ cup warm water
1–2 cups frying oil (canola or similar)
Optional finish: honey, powdered sugar, or cinnamon sugar

Directions

In a medium bowl, I whisk together the flour, baking powder, and salt.
I cut in the shortening until the mixture becomes coarse crumbs.
I gradually add warm water and mix until a soft dough forms.
I knead the dough briefly in the bowl until it becomes smooth.
I cover the bowl and let the dough rest for 20–30 minutes to ensure they puff perfectly.
I roll the dough out on a lightly floured surface to about 1/8–¼ inch thickness.
I cut the dough into triangles, squares, or rounds about 3–4 inches wide.
I heat oil in a deep pan to 350–375 °F (175–190 °C).
I fry a few pieces at a time, spooning hot oil over the tops. They puff up and turn golden in about 30 seconds per side.
I drain them on paper towels.
While still warm, I dust them with powdered sugar or cinnamon sugar, and/or drizzle them with honey.

Servings and Timing

Servings: About 9–16 pastries, depending on size
Prep Time: 5 minutes
Rest Time: 20–30 minutes
Cook Time: 5 minutes
Total Time: 30–40 minutes

Variations

For a savory twist, I skip the sugar and fill them with seasoned meats and cheese.
I sometimes mix in a bit of anise seed or cinnamon into the dough for a fragrant aroma.
For a Chilean-style version, I add pumpkin puree to the dough and serve them with sweet syrup.

Storage/Reheating

I store cooled sopaipillas in an airtight container at room temperature for up to 2–3 days.
To reheat, I place them in a 300 °F oven for 5–8 minutes, flipping halfway through to maintain their crispness.

FAQs

Why didn’t my sopaipillas puff up?

That usually means the oil wasn’t hot enough. I make sure it’s between 350–375 °F and test with a small piece of dough.

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough earlier in the day, wrap it tightly, and refrigerate it. I let it come to room temperature before rolling and frying.

What oil is best for frying?

I prefer neutral oils like canola or vegetable oil. They heat evenly and don’t add flavor that would overpower the pastry.

Sweet or savory—what do you prefer?

I personally enjoy both. For dessert, I go with honey and cinnamon sugar. For a snack or light meal, I love stuffing them with beans, cheese, or spicy fillings.

How large should they be?

I usually cut them about 3–4 inches wide. That size makes them puff nicely and stay manageable for frying or stuffing.

Conclusion

I always turn to this sopaipillas recipe when I want a delicious, homemade treat without fuss. The dough is quick, the frying is fun, and the results are irresistible whether sweet or savory. Every version I try brings something new to the table—and every one is a winner.