Sopapilla and Cheesecake Sopapilla recipes! Happy Cinco de Mayo!

I was thinking about what I’m going to fix for Cinco de Mayo dinner tonight when I realized I haven’t has sopapillas since I was a little kid when my mom used to make them. So, they’re more than desert, they’re fluffy fond memories, filled with love for me.

Sopapillas are basically fried dough that puffs up, light and fluffy. Some people like to sprinkle sugar on them. I always dipped them in honey. They usually have the texture of a Krispy Kreme doughnut. Sopapillas are super fast and easy to make and super delicious. Also, you can freeze them for later. You’ll just need the usual ingredients for dough and hot oil. See the recipe below.

Also, while I was looking up sopapilla recipes, I discovered one for Cheesecake Sopapillas with lots of sugar and cinnamon and cream cheese, They bake instead of fry, and are only slightly more complicated than regular sopapillas. I also, put a recipe and video for those on my blog at B1073.com. Check them out and Happy Cinco de Mayo!

Sopapillas:

Ingredients: 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, 1 Tablespoon vegetable shortening, 1/3 cup + 1 tablespoon warm water, oil for frying, powdered sugar and honey.

Making Them: Combine the flour, baking powder, and salt in a medium bowl. Add the shortening and cut it in with forks or a pastry blender. Gradually stir in water until the mixture comes together. Knead the dough in the bowl for a few minutes until smooth. Cover the bowl tightly and allow the dough to rest for 20 minutes. Meanwhile, add about 1-2 inches of oil to a medium saucepan over medium heat. Roll dough into a square about 1/8-inch thick. Cut three strips vertically and horizontally to make 9 pieces. Once the oil is hot, use tongs to lay a square of dough very carefully into the hot oil. It will sink to the bottom and then begin to float to the top of the oil. Once it floats to the top, lightly spoon hot oil over the top of it as it cooks, which will help it to pillow-up. Cook for about 30 seconds and then flip to the other side and cook for an additional 30 seconds. Remove to a paper towel lined plate. Sprinkle dusted with powdered sugar and a drizzle of honey, or sprinkled with cinnamon sugar.

Cheesecake Sopapillas:

You’ll Need: 1/2cup salted butter, cut into pieces, 2 cans of crescent rolls, 2packages (8 oz each) cream cheese, softened, 1 1/2cups sugar, 1teaspoon vanilla, 1tablespoon ground cinnamon.

Putting Them Together: Heat oven to 350°F. In 1-quart saucepan, melt butter pieces over low heat for 2 to 3 minutes or until completely liquid and no pieces remain. Remove from heat. Unroll 1 can of dough. Stretch the dough to cover bottom of ungreased 13×9-inch (3-quart) glass baking dish. Firmly press along the crescent roll perforations to seal together. In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth, occasionally scraping down side of bowl. Beat in vanilla. Using a small metal spatula, spread cream cheese mixture over the dough in baking dish. Unroll second can of dough onto a lightly floured large piece of cooking parchment paper. Firmly press along the crescent roll perforations to seal together. Then, carefully turn the dough over on top of the cream cheese filling, slowly peeling the parchment away. Slowly pour the melted butter evenly over top of dough. In a small bowl, mix remaining 1/2 cup of the sugar with the cinnamon until blended. Sprinkle evenly over melted butter. Place the baking dish in the oven on the middle rack, and bake for 30 to 35 minutes, or until the bars are set when the dish is gently shaken. Allow the bars to cool on a cooling rack for 30 minutes. Refrigerate uncovered for at least 30 minutes to firm up the filling, making it easier to cleanly cut. For 12 bars, slice into 4 rows by 3 rows. Store covered in a single layer in the refrigerator for up to 3 days.