Refrigerated Croissant Dough
(Toppings – honey, chocolate sauce)
1. Preheat oven according to croissant dough instructions (475 Degrees).
2. Open package according to instructions.
3. Flour working surface (I used a large plastic cutting board).
4. Pull dough apart, and work small amounts into a square with the heel of your hand. Depending on the dough, you may need to just free-form use a ball of dough, or fold the triangle ends in, and form a square.
5. Sprinkle cinnamon-sugar on both sides of square. As you add more sugar to the sopapillas, extra sugar will end up on the board, and stick to the dough as you work with it. This is good – the more cinnamon-sugar the better.
5a. Cinnamon-sugar is just a mixture of white sugar and cinnamon. I had some on hand I’d made earlier (I make a batch and store it in a Tupperware container for toast or pancakes.) To make a batch pour sugar in a dry bowl, add cinnamon, mix.
6. Working from corner to corner, diagonally, cut the square into two triangles with a pizza cutter. (Flour cutter so the dough doesn’t stick).
7. Place triangles on ungreased cookie sheet and bake, following package directions. For the two different brands I used, that was 10 minutes per sheet. Cookies should be lightly brown and slightly puffy when done.
8. Remove sopapillas from cookie sheet, place on cooling rack to cool. If you don’t have a wire cooling rack, use a plate or something. Do not leave on cookie sheet to cool or they will stick.
9. Serve with honey (traditional) or chocolate sauce (modern). You can also serve with strawberry sauce. If you have extra cinnamon sugar, serve with the sopapillas, or give them one last extra sprinkle of cinnamon sugar before serving. Store in an air-tight container.