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Whether you’re serving it up for a special gathering or just treating yourself to a favorite indulgence, this New Mexican Sopapilla Pie is a choice you can’t go wrong with. Give it a go the next time you’re in the mood for something sweet and let us know what you think!
New Mexican Sopapilla Pie
Ingredients
- 2 (8 oz) tubes refrigerated crescent rolls
- 2 (8 oz) packages cream cheese, room temperature
- 3/4 cups granulated sugar, for filling
- 1 teaspoon vanilla extract
- ¾ cups granulated sugar, for topping
- ½ cup butter, room temperature
- 1 teaspoon ground cinnamon
- 1/3 cup honey
Preparation
- Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
- Unroll 1 tube of crescent roll dough into the prepared baking dish and pinch seams together to form a uniform crust layer.
- In a large bowl, beat cream cheese for 3-4 minutes, or until fluffy, then mix in 3/4 cup sugar and vanilla extract until combined.
- Spread cream cheese mixture over top dough layer in an even layer to the edges of the dish.
- Open the second tube of crescent dough and place the sheet gently over the cream cheese layer, gently pressing seams together again.
- In a small bowl, crumble together butter, ¾ cup granulated sugar, and cinnamon with a fork, then evenly sprinkle mixture over top crust.
- Bake for 30-35 minutes, or until top is golden in color.
- Remove from oven and drizzle with honey. Refrigerate for a minimum of 1-2 hours before serving.
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