Best 4 Cinnamon Cream Cheese Sopaipillas Bebita Recipes
Immerse yourself in the delectable world of cinnamon cream cheese sopaipillas bebita, a culinary delight that tantalizes taste buds and captivates the senses. These heavenly pastries, originating from the vibrant streets of Mexico, are renowned for their airy texture, crispy exterior, and the delightful combination of sweet and savory flavors. Embark on a culinary journey as we unveil the secrets behind crafting the perfect cinnamon cream cheese sopaipillas bebita, a treat that will leave you craving for more.
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SOPAPILLA CHEESECAKE BARS
You've never had cheesecake bars like this. Inspired by the popular Mexican pastry, Sopapilla Cheesecake Bars are a cinnamon sugar cheesecake dessert featuring a sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust. These sopapilla bars are dangerously good, and dangerously easy to make. Don't say we didn't warn you!
Provided by Deborah Harroun
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
- In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
- Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
- Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
- Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.
Nutrition Facts : Calories 440, Carbohydrate 43 g, Cholesterol 60 mg, Fat 5, Fiber 0 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 30 g, TransFat 1/2 g
SOPAPILLA CHEESECAKE PIE
I make this to take to pot luck dinners and get rave reviews! Easy to make, smells great while cooking and tastes wonderful!
Provided by CandelB
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
- Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
- Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
- Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 50.8 g, Cholesterol 61.4 mg, Fat 28.7 g, Fiber 0.1 g, Protein 5.6 g, SaturatedFat 15.1 g, Sodium 458.7 mg, Sugar 37.7 g
SOPAIPILLA QUESITOS
Baked cinnamony pastries filled with sweetened cream cheese, our Sopaipilla Quesitos use Pillsbury refrigerated pie crust to save time without sacrificing taste.
Provided by Yvette Marquez
Categories Dessert
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease cookie sheet with shortening or spray with cooking spray.
- In small bowl, beat Filling ingredients until smooth. Set aside.
- Unroll pie crust onto floured work surface. Roll out crust with rolling pin; cut into 4-inch squares. Place about 2 tablespoons filling in center of each pie crust square. Fold crust over filling to form triangle; press edges with fork to seal. Place on cookie sheet.
- In small shallow dish, beat egg white and water. In another small shallow dish, mix 1/4 cup sugar and the cinnamon. Brush crust triangles with Egg Wash; roll in Cinnamon-Sugar Coating. (The sugar coating is to taste, but ideally a quesito has a nice sugary crust that crunches when one takes a bite.) Return to cookie sheet.
- Bake 10 to 12 minutes or until golden brown. Meanwhile, in 1-quart saucepan, combine Orange Glaze ingredients. Heat to boiling over medium heat, stirring constantly, until sugar is completely dissolved. Remove from heat.
- Remove quesitos from oven. Remove from cookie sheet to cooling rack. Brush moderate amount of glaze over each quesito. Cool 10 minutes before serving.
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 16 g, TransFat 0 g
SOPAPILLA CHEESECAKE DESSERT
I love this dessert! Instead of digging through my books for the recipe to this yummy dish I went to check the recipe on Allrecipes. I never found it and it is great! A big hit at potlucks and ladies meetings. Enjoy!
Provided by Shelley
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
- Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
- Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 50.1 g, Cholesterol 81.9 mg, Fat 36.2 g, Fiber 0.3 g, Protein 7.4 g, SaturatedFat 19.2 g, Sodium 513.6 mg, Sugar 36.2 g
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will result in the best-tasting sopaipillas. Use real butter, good-quality cream cheese, and fresh cinnamon.
- Don't overwork the dough: Overworking the dough will make the sopaipillas tough. Mix the ingredients just until they come together, then stop.
- Chill the dough before frying: Chilling the dough will make it easier to handle and will help the sopaipillas cook more evenly.
- Fry the sopaipillas in hot oil: The oil should be hot enough so that the sopaipillas sizzle when they are added to the pan. This will help them cook quickly and evenly.
- Don't overcrowd the pan: Don't overcrowd the pan when frying the sopaipillas. This will cause the oil temperature to drop and the sopaipillas will not cook evenly.
- Drain the sopaipillas on paper towels: After frying, drain the sopaipillas on paper towels to remove excess oil.
- Serve warm: Sopapillas are best served warm. You can dust them with cinnamon sugar or drizzle them with honey or syrup.
Conclusion:
Sopapillas are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for breakfast, lunch, or dinner, and they can also be served as a dessert. With a few simple tips, you can make perfect sopaipillas every time. So what are you waiting for? Give this recipe a try today!
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