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Easy Sopapillas

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Easy Sopapillas
  • Prep 10 min
  • Total 40 min
  • Servings 12
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No frying, no fuss, easy sopapillas with a cheesecake layer inside.
May 30, 2018

Ingredients

  • 2 cans (8 count each) Pillsbury™ refrigerated crescents
  • 2 pkgs (250 g each) of cream cheese, at room temperature
  • 1 1/2 cups white sugar, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 cup butter, melted

Steps

  • 1
    Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray. Unroll one can of crescents and press it into the bottom of your baking dish, pressing seams together to seal perforations.
  • 2
    In a small bowl, blend the cream cheese, 1 cup of sugar and the vanilla. Spread evenly over the top of the crescent dough.
  • 3
    Unroll your second can of crescents onto a sheet of plastic wrap or parchment paper, pressing seams together to seal. Transfer dough to your baking dish, placing it on top of the cream cheese mixture.
  • 4
    Pour the melted butter on top of the crescent dough. In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
  • 5
    Bake for 25-30 minutes until top is bubbly and bottom crust is slightly browned. Allow to cool completely and store in refrigerator. When ready to serve, cut into 12 pieces and top with whipped cream and strawberries if desired.

Expert Tips

  • Tip 1
    Easy dessert for Cinco de Mayo is a snap with these simple sopapillas

Nutrition Information

410 Calories, 25g Total Fat, 5g Protein, 41g Total Carbs, 26g Sugars

Nutrition Facts

Serving Size: 12
Calories
410
Total Fat
25g
Saturated Fat
12g
Trans Fat
2.5g
Cholesterol
50mg
Sodium
460mg
Total Carbs
41g
Dietary Fiber
0g
Sugars
26g
Protein
5g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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