Thursday, February 9, 2012

Image and recipe courtesy of My Yellow Umbrella

Okay, let's be honest, anyone who grew up eating traditional sopapillas like we did will know that this is not an "authentic" sopapilla recipe. That being said the flavors, texture, spirit and simplicity of this dish makes us believe our traditionalists will zip the lip and forgive the slip!

Sopapilla Cheesecake

2 tubes of crescent roll dough
2 8oz bricks of cream cheese
1 cup sugar
1 tsp vanilla extract
1/4 cup melted butter
1/4 tsp cinnamon
1 tsp of sugar

  • Unroll and spread the first tube of crescent dough along the bottom of an un-greased baking dish. Make sure the pastry lies flat and do not separate it into individual portions, keep is as one large sheet.
  • Combine the softened cream cheese, 1 cup of sugar and vanilla extract and mix together until smooth.
  • Spread the cream cheese mixture over the flattened crescent dough.
  • Layer the second tube of crescent dough over the top of the cream cheese mixture so that it covers it completely as one large piece of pastry.
  • Spread the melted butter over the top of the pastry and sprinkle generously with cinnamon and sugar.
  • Bake in the oven at 350 for 20-30 minutes or until pastry is golden brown and sugar and cinnamon have formed a crunchy top.

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