Chocolate Caramel Cresent Sopapillas Recipe



  • 2 quarts vegetable oil for frying
  • 2 tablespoons chocolate hazelnut spread
  • 2 tablespoons dulce de leche caramel sauce
  • 1 can (8 oz) Pillsbury™ refrigerated crescent rolls 
  • 1 tablespoon powdered sugar


  • In deep fat fryer or heavy saucepan, heat oil to 325ºF. In small bowl, mix chocolate hazelnut spread and caramel; set aside.
  • Separate dough into 4 rectangles. Working with 1 rectangle at a time, press to seal diagonal seam on both sides. Cut rectangle into 2 squares, then cut each square diagonally into 2 triangles.
  • Place rounded teaspoon of filling in center of triangle half; moisten edges with water. Top with matching triangle half, and pinch edges to seal while working air out of filling pocket. Place in refrigerator, and repeat with remaining dough.
  • Working in batches, fry sopapillas 3 minutes, turning several times for even browning. Drain on paper towels; sprinkle with powdered sugar.


Please enter your comment!
Please enter your name here