Tuesday, June 17, 2014

Five Minute Honey-Cinnamon Peach Sopapillas from Tortillas by Cleo Coyle

Summer fruits make the best desserts, don't they? 

I know this is a recipe blog, but for ease, health, and pleasure it's hard to top a simple bowl of strawberries with whipped cream, or a juicy slice of watermelon with the tiniest bit of salt, or....

A single fresh, ripe peach.

Well, here's an idea for an easy way
to dress up that summer peach and
serve it as an elegant dessert.

It's easy, healthy and
absolute ambrosia to eat...

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here  and here.

Cleo Coyle's 5-Minute
Honey-Cinnamon Peach
Sopapillas from Tortillas

Traditionally sopapillas are little pillows of fried dough. They can be served with savory ingredients but also as a dessert with honey and cinnamon.

You can certainly make them from scratch, but I'm happy to show you a quick, easy, lighter way to make them using flour tortillas. While I didn't invent this idea, I'm happy to share the way I put together the basic ingredients and method, including tips I've learned along the way...

Makes 1 serving (or you can share)


- 1 six-inch flour tortilla

- 2-3 teaspoons shortening (my favorite: cold-pressed extra virgin
coconut oil, but you can also use olive oil, or your favorite oil,
butter, lard, or vegetable shortening - see my note below)

- Raw honey for drizzling (Health and flavor note: Raw honey is far, far better tasting than heat-processed honeys. It's truly worth the price and makes a huge difference in flavor. If you can find local raw honey, that's an even better benefit for your immune system. Read more here.)

- 1 Tablespoon cinnamon mixed with - 2 teaspoons sugar

- 1 ripe, fresh peach

DIRECTIONS: Place a skillet on medium-high heat and add your choice of shortening (oil, butter, lard, etc). You must use some kind of shortening and enough of it or the tortilla will not properly bubble up. 

When the oil is hot (or the butter melted), place the tortilla in the pan. Allow it to heat up (15 to 20 seconds), then flip it and wait patiently for the tortilla to bubble up. (See my photos below.) If it does not bubble up, you need to increase the heat and keep waiting. Then flip it one more time to finish cooking and remove it from the pan. Slip it on the plate, drizzle it with raw honey, and sprinkle it generously with cinnamon sugar. Use a pizza cutter to slice it into sections.

To serve, slice up a fresh peach and arrange the slices on the center of a plate as shown in my photos. Drizzle with raw honey and cinnamon sugar. Place the sopapilla slices around the plate, top the center of the peach slices with whipped cream or ice cream and eat with joy!

Chocolate Ricotta Muffins,
recipe here.
My shortening note: My very favorite shortening for this recipe is cold-pressed extra virgin coconut oil. This is a healthy, delicious oil, and of all the shortenings I tested with this recipe, coconut oil gave the absolute best results. It doesn't brown the way butter does at a high temperature; it brings a lovely, slightly nutty flavor to the tortilla; and it creates a nice, crisp texture in the tortilla as it cools. 

To learn more about it and tips on which kind to buy, click here for my past recipe post on Chocolate Ricotta Muffins that includes the subject of coconut oil. 

F o o d i e
P h o t o s

Eat and Drink

with Joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
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  1. Oh, the utter delicious simplicity of this! What a brilliant idea.

    By the way, the link to post this on FaceBook often does not include the picture or title. It just says Mystery Lovers Kitchen. Any idea why?

    1. Libby - Thanks for the sweet comment! On the facebook question, my advice is to make sure you have my specific post loaded into your browser. If you have the blog's general URL (www.mysteryloverskitchen) in your browser, that's what facebook will post. The URL for this specific post will include the headline and look like this:


      That goes for most social media sites, including Pinterest. You need to have the specific post in your browser when you try to share it. I hope that helps, and I appreciate your stopping by today. Thanks and have a delicious week!

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter

    2. Interestingly, that is not always the case. Until recently, I could use the link from the main page and get the full information. It is only within the last week or so that it is being "difficult".

    3. Libby, sometimes Facebook does wonky things that puzzle us. I'll see if there's anything I can do but it's usually not in our control.


  2. This looks delicious. We'll have to wait till August for fresh,local peaches, but they will be worth the wait.

  3. So simple and delicious Cleo--this makes us yearn for peach season!

  4. We've got Georgia peaches here in New York. They're in season right now in Southern states, and we're really enjoying them -- juicy, fresh, healthy, and delicious!

    To learn more about Peach Season in different peach-growing areas of the US, click here and eat with chin-dripping joy!

    ~ Cleo Coffeehouse Mystery.com
    “Where coffee and crime are always brewing…”
    Cleo Coyle on Twitter

  5. Oh heck yes...oh, my my! What a marvelous way to satisfy a sweet tooth--and for me, it always requires fresh fruit. With honey. And cinnamon. Okay, not always, but at the moment, that's all I can think about! Great tip about the cold-pressed coconut oil. I've never tried frying with it, and I'm looking forward to this!