Summer Sopapillas with Cinnamon Chardonnay Honey & Fresh Berries



One 16.3 can of refrigerated biscuits (8ct)

Flour for coating the rolling surface

2 cups of vegetable oil for frying

2 tbsp. powdered sugar for topping

Cinnamon Chardonnay Honey:

1/2 cup chardonnay white wine

1/2 cup honey

1/4 tsp. ground cinnamon

1 peach, sliced

1/4 cup fresh raspberries

1/4 cup fresh blackberries


Open the can of biscuits and separate into individual pieces. Dust a flat surface with the flour, and roll out into circles of 1/8″ thickness.

Heat the vegetable oil to 350°F/176°C. Cut the circles into quarters, and fry in the vegetable oil for until golden brown, about 20 seconds on each side. Using tongs, remove the sopapillas from the vegetable oil, and drain on paper toweling.

To make the honey sauce, place the honey, chardonnay and cinnamon in a microwavable bowl, and heat in the microwave for 20 seconds. Remove from the microwave, and stir once or twice.

Dust the warm sopapillas with powdered sugar, and serve with the honey sauce, peaches and berries.


Substitute any fruit you like!