New Mexican Sopapilla Vertical 4
Photo: 12 Tomatoes Creative Team
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Photo: 12 Tomatoes Creative Team
A simple mixture of sugar, ground cinnamon, and butter gets crumbled across the top, melting in the oven to create a crispy, golden crown that’s every bit as satisfying as it sounds. Once the pie is fully baked, a drizzle of honey gives this treat the signature sweet and sticky finish of a sopapilla. Pop that baby in the fridge to set for an hour or two, then it’s time to dig in.
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Photo: 12 Tomatoes Creative Team
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Whether you’re serving it up for a special gathering or just treating yourself to a favorite indulgence, this New Mexican Sopapilla Pie is a choice you can’t go wrong with. Give it a go the next time you’re in the mood for something sweet and let us know what you think!
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Photo: 12 Tomatoes Creative Team
New Mexican Sopapilla Vertical 7
Photo: 12 Tomatoes Creative Team
New Mexican Sopapilla Pie
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Ingredients
2 (8 oz) tubes refrigerated crescent rolls
2 (8 oz) packages cream cheese, room temperature
3/4 cups granulated sugar, for filling
1 teaspoon vanilla extract
¾ cups granulated sugar, for topping
½ cup butter, room temperature
1 teaspoon ground cinnamon
1/3 cup honey
Preparation
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
Unroll 1 tube of crescent roll dough into the prepared baking dish and pinch seams together to form a uniform crust layer.
In a large bowl, beat cream cheese for 3-4 minutes, or until fluffy, then mix in 3/4 cup sugar and vanilla extract until combined.
Spread cream cheese mixture over top dough layer in an even layer to the edges of the dish.
Open the second tube of crescent dough and place the sheet gently over the cream cheese layer, gently pressing seams together again.
In a small bowl, crumble together butter, ¾ cup granulated sugar, and cinnamon with a fork, then evenly sprinkle mixture over top crust.
Bake for 30-35 minutes, or until top is golden in color.
Remove from oven and drizzle with honey. Refrigerate for a minimum of 1-2 hours before serving.
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