Easy Sopapilla Recipe Using Crescent Rolls

[{"selector":"#anim-1e3c2697-3978-4c7b-8b9a-a9374fc7393a","keyframes":{"transform":["scale(1)","scale(1.01)","scale(0.999)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] southern plate Get The Recipe

What You Need to Make Sopapilla

[{"selector":"#anim-c12963ce-bb21-477b-aa3e-9030b485df5e","keyframes":{"transform":["scale(1)","scale(1.01)","scale(0.999)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] – Original crescent roll dough – Vegetable oil for frying – Granulated sugar – Ground cinnamon – Honey Get The Recipe

Heat vegetable oil in a skillet, about 1/2 inch deep, over medium-high heat. Roll out and separate crescent roll dough. Mix sugar and cinnamon in an 8x8 dish.

Check oil readiness by adding a pinch of flour – if it bubbles, it's ready. Lower heat to medium, add dough triangles with space in between. Cook about a minute on each side until golden brown. Transfer to paper-towel-lined plate.

Coat fried pastries with cinnamon sugar on both sides, arrange on a platter. Serve by drizzling with honey.

Read the full article and get step by step instructions!

swipe up Get The Recipe