New Mexican Sopapilla Pie
A delightful dessert combining flaky crescent roll dough with creamy filling, topped with cinnamon sugar.
Ingrédients
For the crust and filling
- 2 cans 8 oz each refrigerated crescent roll dough
- 16 oz cream cheese, softened
- 1.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
For the topping
- 0.5 cup granulated sugar
- 1.5 teaspoons ground cinnamon
- 2 tablespoons melted butter for brushing
- to taste Honey drizzle (optional) Can be added for extra sweetness.
- to taste Powdered sugar (optional) Can be sifted on top for decoration.
Instructions
Preparation
- Gather all your ingredients and let the cream cheese sit at room temperature to soften.
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking dish.
Assembling
- Open one can of the crescent roll dough and unroll it into the prepared baking dish, pressing it into the bottom.
- In a mixing bowl, combine the softened cream cheese, 1½ cups of granulated sugar, and 1 teaspoon of vanilla extract. Mix until creamy and smooth.
- Spread the cream cheese filling evenly over the crescent layer in the baking dish.
- Unroll the second can of crescent dough to cover the cream cheese filling completely, sealing seams properly.
- Brush the top layer with melted butter.
- In a small bowl, mix the remaining ½ cup of sugar with 1½ teaspoons of ground cinnamon and sprinkle it over the dough.
Baking
- Bake in the preheated oven for 30–35 minutes until golden brown.
- Remove from the oven and allow to cool for about 20 minutes before slicing.
Serving
- Drizzle with honey or dust with powdered sugar before serving.
- Enjoy warm or at room temperature.
Notes
Store leftovers in an airtight container. Best enjoyed fresh but can be stored in the refrigerator for up to a week.