Can I use low-fat cream cheese in this recipe?

Yes, you can use low-fat cream cheese, but the filling won't be quite as rich and creamy. I don't recommend using fat-free cream cheese as it changes both the texture and flavor significantly. If you're looking to lighten it up, using low-fat cream cheese and reducing the sugar by 1/4 cup is your best option.

My crescent roll dough keeps breaking apart when I unroll it. What should I do?

This typically happens when the dough is too cold. Let your crescent roll tubes sit at room temperature for about 10 minutes before unrolling. If it still tears, don't worry! Just piece it together in the pan and press the seams with your fingertips – once baked, no one will notice.

Can I make this without honey?

While honey provides the authentic sopapilla flavor, you can substitute maple syrup or agave nectar if preferred. Alternatively, you could make a simple sugar glaze with powdered sugar and a little milk for a different but still delicious finish.

Why did my pie puff up dramatically during baking then collapse?

This is perfectly normal! The crescent dough naturally puffs during baking and will settle as it cools. The important part is making sure your pie is baked through – look for that golden brown color on top as your indicator.

New Mexican Sopapilla Pie Recipe

Name: New Mexican Sopapilla Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: New Mexican
Ingredients: 2 (8 oz) tubes refrigerated crescent rolls; 2 (8 oz) packages cream cheese, room temperature; 3/4 cup granulated sugar (for filling); 1 teaspoon vanilla extract; 3/4 cup granulated sugar (for topping); 1/2 cup butter, room temperature; 1 teaspoon ground cinnamon; 1/3 cup honey

Description

New Mexican Sopapilla Pie is a delectable dessert featuring layers of flaky crescent dough, a creamy sweetened cream cheese filling, and a buttery cinnamon-sugar topping, all finished with a drizzle of honey. This easy-to-make treat delivers the flavors and comfort of traditional sopapillas in a crowd-pleasing casserole format.

Ingredients

Units Scale

For the Pie

2 (8 oz) tubes refrigerated crescent rolls
2 (8 oz) packages cream cheese, room temperature
3/4 cup granulated sugar (for filling)
1 teaspoon vanilla extract

For the Topping

3/4 cup granulated sugar (for topping)
1/2 cup butter, room temperature
1 teaspoon ground cinnamon
1/3 cup honey

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Instructions

Prepare the Baking Dish: Preheat your oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray to ensure easy removal of the pie after baking.
Form the Bottom Crust: Unroll one tube of crescent roll dough into the prepared baking dish. Pinch the seams together to form a uniform and solid crust layer that fully covers the bottom of the dish.
Make Cream Cheese Filling: In a large bowl, beat the cream cheese for 3-4 minutes, or until it is fluffy. Add 3/4 cup granulated sugar and vanilla extract, mixing until the filling is smooth and fully combined.
Add the Cream Cheese Layer: Spread the cream cheese mixture over the dough layer in the dish, ensuring an even layer that reaches all edges for consistent flavor throughout.
Add the Top Crust: Unroll the second tube of crescent roll dough and gently place it on top of the cream cheese layer. Again, press the seams together to create a smooth top crust.
Prepare and Add the Topping: In a small bowl, use a fork to crumble together the room temperature butter, 3/4 cup granulated sugar, and ground cinnamon until the mixture resembles wet sand. Sprinkle this topping evenly over the top dough layer.
Bake: Place the dish in the oven and bake for 30-35 minutes, or until the top crust is golden brown, and the filling is set.
Finish and Chill: Remove the pie from the oven and immediately drizzle with 1/3 cup honey for a classic sopapilla flavor. Let it cool, then refrigerate for at least 1-2 hours before slicing and serving.

Notes

Ensure cream cheese is fully softened to avoid lumps in the filling.
Overlapping the crescent dough edges helps create a seamless crust.
Allowing time for refrigeration helps the pie set for cleaner slices.
Best served chilled or at room temperature.

Nutrition

Serving Size: 1/12 of pie
Calories: 400
Sugar: 27g
Sodium: 380mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg