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Introduction
Sopapilla pie is a beloved dessert originating from New Mexico that combines the flaky, airy qualities of traditional sopapillas with a rich, sweet filling. Unlike the classic fried sopapilla bread served with honey, this pie version layers warm cinnamon sugar, cream cheese, and fruit to create a luscious treat that embodies the Southwest’s unique blend of flavors. Perfect for family gatherings, potlucks, or simply indulging in a comforting dessert, New Mexican Sopapilla Pie offers a delightful twist on an iconic regional favorite.
Ingredients:
2 cans (8 oz each) refrigerated crescent roll dough
8 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup butter, melted
1 cup fruit filling (cherry, peach, or apple preserves work well)
Honey, for drizzling (optional)
Preparation:
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
Prepare the base: Unroll one can of crescent roll dough and press it firmly into the bottom and up the sides of the pie dish, forming the crust.
Make the cream cheese layer: In a medium bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Spread this mixture evenly over the dough in the pie dish.
Add the fruit filling: Spoon the fruit preserves over the cream cheese layer and gently spread to cover.
Top layer: Unroll the second can of crescent roll dough and cut it into strips or small squares. Arrange these pieces over the fruit layer, leaving some gaps so the filling peeks through.
Butter and cinnamon sugar: Brush the melted butter generously over the top layer of dough. In a small bowl, mix ground cinnamon and granulated sugar, then sprinkle this cinnamon sugar evenly on top.
Bake: Place the pie in the oven and bake for 25-30 minutes or until the top is golden brown and bubbly.
Cool and serve: Allow the pie to cool slightly before slicing. Drizzle honey on top for an extra touch of sweetness if desired.
Serving and Storage Tips:
Serve the pie warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
This pie also freezes well. Wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.
Variation:
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