This delightful New Mexican Sopapilla Pie offers a sweet and creamy filling nestled between flaky crescent roll layers, all topped with a buttery cinnamon-sugar crumble and a drizzle of honey. It’s a simplified take on the traditional sopapilla with a satisfying pie-like presentation.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Refrigerated crescent rolls | 2 (8 oz) tubes |
| Cream cheese | 2 (8 oz) packages, room temperature |
| Granulated sugar | ¾ cup, for filling |
| Vanilla extract | 1 teaspoon |
| Granulated sugar | ¾ cup, for topping |
| Butter | ½ cup, room temperature |
| Ground cinnamon | 1 teaspoon |
| Honey | 1/3 cup |
Instructions:
- Preheat oven to 350º F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray.
- Unroll one tube of crescent roll dough into the prepared baking dish. Pinch the seams together to create a solid, uniform crust layer covering the bottom of the dish.
- In a large bowl, beat the room temperature cream cheese with an electric mixer for 3-4 minutes, or until light and fluffy.
- Add ¾ cup of granulated sugar and the vanilla extract to the whipped cream cheese and mix until well combined and smooth.
- Spread the cream cheese mixture evenly over the crescent roll dough in the baking dish, ensuring it reaches all the edges.
- Open the second tube of crescent roll dough and gently place the sheet over the cream cheese layer. Carefully pinch the seams together again to create a top crust.
- In a small bowl, combine the room temperature butter, ¾ cup of granulated sugar (for topping), and ground cinnamon. Use a fork to crumble the mixture together until it resembles coarse crumbs.
- Evenly sprinkle the butter and cinnamon-sugar mixture over the top crescent roll crust.
- Bake in the preheated oven for 30-35 minutes, or until the top crust is golden brown in color.
- Remove the baked pie from the oven and immediately drizzle the honey evenly over the warm topping.
- Refrigerate the New Mexican Sopapilla Pie for a minimum of 1-2 hours before slicing and serving. This chilling time allows the filling to set and the flavors to meld.
Here’s another super easy Mexican Sopapilla Pie recipe that uses simple ingredients and delivers delicious results:
Ingredients:
- 2 cans (8 oz each) crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup sugar (for topping)
- 1 tbsp ground cinnamon
- 1/4 cup melted butter or margarine
Instructions:
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Unroll one can of crescent dough and press it into the bottom of the dish. Press seams together.
- Mix cream cheese, 1 cup sugar, and vanilla until smooth. Spread over the dough layer.
- Unroll the second can of dough and place on top of the cream cheese mixture. Gently press seams.
- Mix 1/2 cup sugar with cinnamon. Pour melted butter over the top crust and sprinkle the cinnamon sugar mixture evenly over it.
- Bake for 30 minutes, or until top is golden brown.
- Cool slightly, then refrigerate for at least 1 hour before serving (best when chilled).