This Recipe for Sopapillas serves them up delicious and warm, dipped in cinnamon sugar and drizzled with honey. Check out the shortcut in this recipe.
Author: Christy Jordan
1original 8 count8oz can crescent roll dough (not butter flavored or jumbo or anything like that)
1cupsugaryou won't use all of it but you need it
Vegetable oilfor frying
Pour vegetable oil to a depth of about 1/2 inch in a medium to large skillet. Place over medium high heat to preheat while you complete the next steps.
Roll out crescent roll dough and cut apart at the seams. In 8x8 dish (or similar), stir together sugar and cinnamon until well combined.
Test oil for readiness by dropping a pinch of flour in. If the flour bubbles, the oil is ready. Reduce temperature to medium and carefully add dough triangles in batches, leaving plenty of room for each to cook without touching. Brown for about a minute or so on the first side and then flip to brown on the other side. Remove to paper towel lined plate when both sides are golden.
Dip each sopapilla into cinnamon sugar mixture on both sides and place on serving platter. To serve, drizzle with honey or eat as is.