I love  a good sopapilla! Who doesn’t? I whipped up this tasty dessert with some leftover pieces of puff pastry.

Simply cut the puff pastry into triangles. Place on a baking sheet. Brush with egg wash. Bake at 400 degrees for 15-20 minutes or until lightly browned, rotating baking sheet once. While baking, place cinnamon and sugar into a gallon size plastic bag. I just eyeballed the amounts, but use more sugar than cinnamon. I used about a 3:1 ratio.

When pastry is done, place into plastic bag and shake until coated with cinnamon and sugar. Remove and plate. I drizzled mine with agave nectar, but you could also use honey. Done!

This was a lovely little after dinner treat. And really super easy.

*Frozen puff pastry will take longer to cook than thawed sheets, if thawed decrease cooking time.

Tags: agave, cinnamon, dessert, DIY, gringo, hispanic, honey, it, MAKE, monday, sopapillas, sugar

This entry was posted on Monday, March 1st, 2010 at 10:35 pm and is filed under Make It Mondays. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.