Sopapillas are delicious Mexican desserts that have a flaky crust coated in cinnamon sugar. Inside, it typically has a filling – my personal favorite is cheesecake filling. Sometimes I make my own filling, other times I just use a store-bought kind. In the past, I have also made my own sopapilla dough, although I have found that using Pillsbury dough gives me results that are just as good. However, you choose to make yours, this is the recipe to go with!
Check out what our friends over at Sugar Apron had to say about this:
“I love sweet treats with cream cheese, and one of the dearest to me is this easy sopapilla cheesecake dessert with crescent rolls, rich with cream cheese. So here’s a recipe for all those who don’t like chocolate…”
I am a chocolate lover and this is still high up there on my list of favorite desserts. So give this a try and let it rock your little world!
Ingredients
2 (8oz.) packs of Pillsbury crescent rolls
2 (8oz.) packs of Philadelphia cream cheese, room temperature
1 cup Domino sugar
1 teaspoon McCormick vanilla
1/4 cup Land O’ Lakes butter (melted)
1 tablespoon McCormick cinnamon
4 tablespoons Domino sugar
honey
Instructions
Preheat the oven to 350 degrees.
Spray 9 x 13 baking dish with cooking spray.
Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
Bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don’t like raw dough)
Combine softened cream cheese, sugar, and vanilla.
Spread mixture over crescent rolls.
Roll the remaining crescent roll over the top and stretch to the edges and seal.
Brush across the entire top of the crescent roll with the melted butter.
Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
Bake for about 30 minutes, or until golden brown.
Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.
Slice into triangles or squares, drizzle with a little honey if you like and serve.
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Quick Tip: Prepare entire dish and leave unbaked in the fridge until ready to bake.
Thanks again to Sugar Apron for this amazing recipe.
