Oh my Lord, these are good. You ever eat something when you were a kid and that something sticks with you for the rest of your life? Me and sopapillas? We go way back.
One of the greatest things about this RV lifestyle is that with travel, you get to experience the regional differences in food. For example, salsa in Arizona and California is completely different to salsa in Texas, and salsa in New Mexico is different to everybody else. The point of the salsa talk is this: after eating a (hopefully) spicy Mexican meal, I like to chase it with something a little sweet, and there ain’t a much better “little sweet” than sopapillas! Some of the best dang sopapillas I ever put in my mouth were at the Village Cafe in Santa Fe, NM, and at Borrego de Oro in Austin, TX, by the way.
So I decided to try and make some sopapillas in my RV kitchen and what I discovered rather quickly is that (especially if you’re good and lazy and want a clean kitchen) you can make sopapillas without a deep fryer! Technically they’re not the same, but they’ll do.
Here’s what you need to have: a puff pastry sheet (your favorite brand is OK), cinnamon, sugar, and honey.
Here’s what you need to do: unthaw that puff pastry sheet and unroll it onto a lightly floured surface. Once it’s all flattened out, cut it into squares or triangles of about 2-3 inches in size and arrange them on a non-stick baking sheet. Oh! While you’re doing that, have your oven pre-heating to 400. Next, grab a bowl and put three quarters of a cup of sugar in as well as a tablespoon of cinnamon and stir them together. Once the oven comes up to temp, throw the baking sheet in for 12-15 minutes and remove when they’re that super fattening golden brown color. Take each piece off the tray and roll em around int he sugar/cinnamon bowl until they’re coated and set them on a plate.
Drip some honey on them when you’re ready to eat and don’t forget to work out tomorrow!