Happy early Cinco De Mayo! You’ll want to make a batch of these for sure to save you some time to focus on those margaritas. These are really light and fluffy and you can make them any size you want. I do miss the traditional ones, but if you don’t want to deal with the dough and you’re short on time these are a great substitute! They taste best the day of, but I still ate the leftovers with some coffee for breakfast the next day.
Sopapillas
(Adapted from Pepperidge Farm)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3/4 cup sugar
1 tbsp. ground cinnamon
Honey
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface.
Cut the pastry sheet into 25 (2-inch) squares.
Place the sugar and cinnamon into a paper bag and shake to combine. (I just used a bowl.)
Bake for 15 minutes or until the pastries are golden brown.
Add the hot pastries in batches to the bag and shake until coated with the sugar mixture.
Drizzle the pastries with the honey before serving.
