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Sopaipillas (or Sopapillas) with Cannoli Cream & Fresh Fruit

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Ever since our recent road trip to the Grand Canyon, I have been craving sopaipillas. Of course, I’m sure most of us have had a sopaipilla at some point in our lives. It’s really just a Southwestern/Mexican/Texan/Latin American/South American/Central American (yeah they serve them just about everywhere!) version of a donut. I forgot about these little puffs of heaven until I had one (or a few) just a couple weeks ago in Santa Fe (yes, we made a little detour on our drive back from Arizona). Santa Fe is awesome, especially culinarily. I suggest making a trip there sometime soon if you have never been. Anywho, for this recipe, I thought I’d put a little patriotic spin on it since the 4th of July is right around the corner. To top it off, I made a super delicious cannoli cream. Cannoli cream and sopaipilla? I’m not 100% sure if that’s allowed. For the sake of deliciousness, we are making it ok just for today because the combination of flavors is just to die for. Pair it with a super special brew (ahem … Dogfish Head’s Sixty-One IPA), and you have yourself the perfect 4th of July picnic dessert.







Sopaipillas are great with just a little drizzle of honey or butter, but they are even better when you add some other yummy flavors into the mix! My favorite is the use of fresh fruit. You really can dress these up any way you choose. Leave out the cannoli cream? Double the cannoli cream!? Top with fresh peaches and apples or just sprinkle with some cinnamon and sugar (especially right after you remove from the hot oil). There is no limit to what you can do.

Just a heads up:

The temperature of the oil is super important when making donuts (ANY DONUT!) especially sopaipillas. If it’s not hot enough they won’t brown and it will take them super long to puff up. If the oil is too hot then they will burn on the outside before they cook on the inside. Make sure the oil is precisely around 350 degrees F (give or take a degree or two). We used a household deep fryer (because Zach is obsessed with using it), that way we knew the exact temperature, but this can definitely be done in a stock pot with a thermometer. Just make sure it’s a trustworthy thermometer and make sure you have enough oil on hand just in case!

As for beer I had to go with Dogfish Head’s Sixty-One IPA. I thought that a “wine-type” brew would be perfect with the cannoli cream and fruit, and I love it when I’m right. Zach picked up a 4-pack of Sixty-One just the other day. It has the perfect hint of Syrah and the perfect hint of IPA hoppiness. It brings some of the best flavors together in one bottle. Pick up a bottle. I wouldn’t go any other way on this one.

I can’t believe it’s already Thursday! I hope everyone is ready for the weekend! Have a great evening!





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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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