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Chocolate-Caramel Crescent Sopapillas

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Chocolate-Caramel Crescent Sopapillas
  • Prep Time 20 min
  • Total Time 30 min
  • Servings 8
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Chocolate. Hazelnut. Caramel. Not sold yet? These crescent sopapillas are fried and sprinkled with powdered sugar. Go on, try to resist!

Ingredients

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 dinner rolls
1
tablespoon powdered sugar

Directions

  • 1 In deep fat fryer or heavy saucepan, heat oil to 325ºF. In small bowl, mix chocolate hazelnut spread and caramel; set aside.
  • 2 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.
  • 3 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.
  • 4 Working in batches, fry sopapillas 3 minutes, turning several times for even browning. Drain on paper towels; sprinkle with powdered sugar.
Tips  

Be sure to seal the seams of the dough completely to make sure the sopapillas don't pop open during frying.

Experiment with different fillings to make these tasty sopapillas your own!

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
180
)
Daily Value
Total Fat
20g
31%
(
Saturated Fat
4 1/2g
22%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
220mg
9%
Potassium
35mg
1%
Total Carbohydrate
18g
6%
(
Dietary Fiber
0g
0%
,
Sugars
9g
)
Protein
2g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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