Sopapilla originated in New Mexico, and since seems to have appeared on most Mexican restaurant menus across America. Although sopapilla can be served as is with fresh beans or as a bread accompanying Mexican main dishes, in restaurants, it is usually served as a dessert – fried pieces of dough topped with either cinnamon sugar or honey. The following Sopapilla Sundaes that that restaurant-style sopapilla to a higher level and are topped with ice cream, fresh berries, and a decadent ganache fudge topping.

If you’re having a Cinco de Mayo party, these Sopapilla Sundaes will be a big hit with everyone.

12 Servings

Sopapilla:
4 cups flour
1 tablespoon scant baking powder
1 1/4 teaspoons salt
1 tablespoon shortening, or lard
1 to 1 1/4 cups hot tap water

Oil for deep frying

1 cup sugar
1 tablespoon cinnamon

Berry Topping:
1/2 pint raspberries
1/2 pint blackberries
1/2 cup sugar

12 scoops vanilla ice cream

Fudge Topping:
1 cup semisweet chocolate chips
1 cup heavy whipping cream

1. Sopapilla Mix flour, baking powder, and salt in the bowl of a mixer.
2. Cut the shortening in as for pie.
3. With the dough hook attached, add enough of the water to make a medium dough (not soft like bread dough, a little stiffer).
4. Knead until smooth, turn out onto a counter, and roll into a ball.
5. Let rest, covered, for 15-30 minutes.
6. With thumb and first finger, squeeze 12 equal sized balls of dough; roll each into an 8" circle.
7. Mix the sugar and cinnamon in a bowl; set aside.
8. Heat oil in a deep fryer to 375°.
9. Cut each rolled round of dough into 4 pieces and dangle the pieces in the hot oil until they catch.
10. Spoon hot grease over the top so each piece of dough puffs up like a pillow; turn when brown to cook the other side.
11. Immediately dip each side into the cinnamon sugar mixture.
12. Berries: mix the berries and sugar; set aside.
13. Fudge Topping: Mix the cream and chocolate chips in a microwave-safe container; microwave 3 minutes , remove from the microwave, and let sit 5 minutes.
14. Whisk until smooth and thick.
15. Assembly: Place 4 pieces of sopapilla on each serving plate; top with a scoop of ice cream.
16. Cover with berries, then drizzle with the fudge sauce. Serve immediately.

Amount Per Serving
Calories 518 Calories from Fat 176
Percent Total Calories From: Fat 34% Protein 5% Carb. 61%

Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 10 g
Cholesterol 45 mg
Sodium 374 mg
Total Carbohydrate 78 g
Dietary Fiber 1 g
Sugars 25 g
Protein 7 g

Vitamin A 10% Vitamin C 9% Calcium 0% Iron 8%