“I’ve never had that New Mexican dessert that it’s based on, but I can tell you that this is one of the tastiest desserts I’ve made!”
This New Mexican Sopapilla Pie offers a delightful twist on traditional sopapillas, featuring a creamy, sweet filling nestled between flaky crescent roll layers and topped with a buttery cinnamon-sugar crumble, all drizzled with honey. It’s an easy and satisfying dessert that’s perfect chilled.
New Mexican Sopapilla Pie
Ingredients:
| Ingredient | Quantity |
|---|---|
| Refrigerated crescent rolls | 2 (8 oz) tubes |
| Cream cheese | 2 (8 oz) packages |
| Granulated sugar | 3/4 cup |
| Vanilla extract | 1 teaspoon |
| Granulated sugar | ¾ cup |
| Butter | ½ cup |
| Ground cinnamon | 1 teaspoon |
| Honey | 1/3 cup |
Instructions:
- Preheat Oven and Prepare Dish: Preheat your oven to 350ºF (175°C) and lightly grease a 9×13 inch baking dish with non-stick cooking spray.
- Prepare Bottom Crust: Unroll one tube of refrigerated crescent roll dough into the prepared baking dish. Pinch the seams together to form a uniform crust layer that covers the bottom of the dish.
- Make Cream Cheese Filling: In a large bowl, beat the room temperature cream cheese with an electric mixer for 3 to 4 minutes, or until it becomes light and fluffy. Gradually mix in the 3/4 cup of granulated sugar and the vanilla extract until everything is well combined and smooth.
- Spread Filling: Spread the prepared cream cheese mixture evenly over the bottom crescent roll dough layer, ensuring it reaches all the way to the edges of the dish.
- Prepare Top Crust: Open the second tube of crescent roll dough and gently place the entire sheet over the cream cheese layer. Gently press the seams together again to create a solid top crust.
- Make Cinnamon-Sugar Topping: In a small bowl, combine the softened butter, ¾ cup of granulated sugar, and ground cinnamon. Use a fork to crumble the butter into the sugar and cinnamon until a coarse, crumbly mixture forms.
- Sprinkle Topping: Evenly sprinkle the cinnamon-sugar crumble mixture over the top crescent roll crust.
- Bake the Pie: Bake in the preheated oven for 30 to 35 minutes, or until the top crust is nicely golden brown in color.
- Drizzle with Honey: Once the pie is baked, remove it from the oven and immediately drizzle the honey evenly over the warm top crust.
- Chill Before Serving: Refrigerate the New Mexican Sopapilla Pie for a minimum of 1 to 2 hours before slicing and serving. This chilling time allows the filling to set and the flavors to meld together beautifully. Enjoy this sweet and creamy dessert!
