I know that Cinco De Mayo has come and gone but this dessert would be a great finale to any Cinco De Mayo party!! A good friend of mine recently brought these yummy desserts over for our little family to enjoy. I had never heard of Sopaipillas before and I did a little research about them. For those of you that don't know what a Sopaipilla is, it is a fried pastry and a type of quick fry bread that is served in New Mexico, Chile and other South American countries. After the pastry is fried it is served with a generous amount of cinnamon and sugar sprinkled on top. It can also be served with honey drizzled on top. This particular Sopaipilla recipe of course isn't fried and has been "Americanized." This Sopaipilla recipe calls for crescent rolls that are layered between a cream cheese mixture. It may sound hard to make but they are actually very easy to make and are so delicious. Naturally after trying these little pieces of heaven, I had to have the recipe for my own. I can guarantee that this delicious recipe will become a regular dessert at our home! Enjoy!
from the kitchen of Carlynn Payne2 cans crescent rolls 1- 8 oz. bar of cream cheese
1 c. Sugar
1 stick of butter melted
1/2 c. of cinnamon and sugar mixture
In a 9X13 pan, roll out the crescent rolls. Pinch the perforations together. Then mix the cream cheese and sugar together and then spread the mixture over the crescent rolls. Next, top with the second can of crescent rolls and pinch perforations together. Drizzle with melted butter and sprinkle with cinnamon and sugar mixture. Bake in a 350 degree oven for 30 minutes.
* These are the best when they are served warm but are also good when served cold. Enjoy!