a) Whisk cream cheese, mozzarella cheese, and parmesan cheese till smooth over a hot water bath (read note 6) b) Add the natural sweetener and whisk. c) Add yolks and …
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Once fried, you can keep the sopapillas warm in a 200°F oven up to 1 hour. Puffy, pillowy and fried Sopapillas dusted with powdered sugar and drizzled with honey. This finger-licking dessert from New Mexico is easy to make! In a large mixing bowl, add flour, baking powder and salt.
I used canola oil, but you can use any vegetable oil or fat that’s suitable for frying. Heat the oil to 375°F, or until the oil sizzles and bubbles when a small piece of dough is dropped in. Working in batches, carefully drop in 2 sopapilla squares into the hot oil.
When it comes to Sopapilla Cheesecake, you can go one of two ways for the dough — refrigerated puff pastry sheets or crescent rolls. Because one aspect of Sopapilla Cheesecake is a rich, decadently buttery topping dusted with cinnamon and sugar, puff pastry is absolutely the better choice of the two.
Sopapillas (and all desserts made from delicious fried dough) are a true weakness of mine. I just can’t say no, especially when they’re as easy to make as this recipe! What are sopapillas? Sopapillas are a deep fried pastry that are very popular in New Mexico and other southwestern states, as well as different South American countries.