I think we all have favorites: snacks, desserts, beverages, etc, that we consider to be anextra special treat.On the occasion that we gift ourselves with these delicacieswe sit down, block out the world, and enjoy every second.Thats what sopapillas are for me.
|Canned crescent rolls||8 Ounce (dough, 1 can, not butter flavored or jumbo or anything like that)|
|Ground cinnamon||2 Tablespoon|
|Vegetable oil||1 Cup (16 tbs)|
1.Pour vegetable oil to a depth of about ½ inch in a medium to large skillet. Place over medium-high heat to preheat while you complete the next steps.
2.Roll out crescent roll dough and cut apart at the seams. In 8x8 dish (or similar), stir together sugar and cinnamon until well combined.
3.Test oil for readiness by dropping a pinch of flour in. If the flour bubbles, the oil is ready. Reduce temperature to medium and carefully add dough triangles in batches, leaving plenty of room for each to cook without touching. Brown for about a minute or so on the first side and then flip to brown on the other side. Remove to paper towel lined plate when both sides are golden.
4.Dip each sopapilla into cinnamon sugar mixture on both sides and place on serving platter. To serve, drizzle with honey or eat as is.
5.These are spectacular warm!