Sopapillas are a staple in Texas. Honestly, what get’s better than fried pastry covered in cinnamon, butter, and honey? I’ll tell you what: Nothing.
Unfortunately, I’ve never actually made a sopapilla but I have made about 5 million sopapilla cheesecakes. Get yer’ forks ready and read.
Sopapilla Cheesecake
Here’s whatcha need:
2 cans of regular croissant rolls
1 package of cream cheese
1/2 cup of sugar–separated into 1/4 cups
1 teaspoon vanilla
6 tablespoons of butter
a few dashes of cinnamon
8 x 11 in glass pan
Preheat the oven to 350 degrees. Melt yer butter and pour about half into yer pan. Evenly distribute in the pan so yer dough doesn’t stick!
I really need to get better at taking pictures. Anyways, roll out one can of your dough in the bottom of the pan being careful to close up all of the seams.
In a separate bowl, mix the vanilla, 1/4 cup sugar, and cream cheese.
Spread onto the dough.
Then make it look like this:
Spread the second can of dough over the cream cheese making sure the seams are connected.
It’ll look like this:
THEN, pour the rest of that butter all overrrrrrr. Next, sprinkle the remaining 1/4 cup of sugar evenly over the butter. Lightly sprinkle cinnamon on the sugar. Use a spoon or your fingers to lightly mix and press the sugar into the butter.
Place in the oven for 20 minutes. Depending on the weather, you may need a few extra minutes. This isn’t an exact science. Once it’s done, let it cool and cut into squares.
Keep in the refrigerator (It’s best served cold in my opinion). You’ll finish the entire pan within a 24 hour period. Trust me.
Big Hair and Southern Charm 