No frying, no fuss, easy sopapillas with a cheesecake layer inside. Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish, pressing seams together to seal perforations. In a small bowl, blend the cream cheese, 1 cup of sugar and the vanilla.
A sopapilla is often served as dessert, topped with honey, powdered sugar, or cinnamon sugar, however, they can also be served savory style and stuffed with meats and cheeses. Sopaipillas look really similar to French beignets and taste similar to American donuts.
To freeze fried sopapillas: the cooled pastries can be frozen for up to 2 months. To reheat, allow them to thaw completely and bake at 300°F for about 5-8 minutes (turning halfway through) until warm. You can also FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST for more great recipes!
To rewarm, microwave on 50% power 5 to 10 seconds. Traditional sopapillas are drizzled with honey at the table, but this particular sopapilla cheesecake dessert has plenty of sweetness built right in. The bars are most delicious when eaten while still warm—just be sure to let them cool for 30 minutes so they aren’t too soft to cut.