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This is an easy version of sopapillas – Mexican puffed, fried dough coated in cinnamon sugar. We find that if you make these very small, you can use them as a cheap, delicious substitute for Cinnamon Toast Crunch as a breakfast cereal.
Ingredients
1 recipe Vegan Wonton Wrappers
oil for frying
1/2 c sugar
1 tbsp cinnamon
Instructions
Heat about 1/4 inch of oil to 375 degrees.
Cut wonton wrappers to desired size (the smaller they are, the better they will puff). Fry in oil until puffed and golden brown.
Drain and immediately coat with cinnamon and sugar (make sure to mix them first).
This may be kept in an airtight container for several days.
This should be a 6 star recipe…fast, cheap, and delicious. Bigger pieces are a wonderful treat and smaller do taste a lot like cinnamon toast crunch. We made a bag of cereal just this morning. When making the dough for noodles or wontons, you can save any leftover dough in a ziplock baggie to cut up for this recipe a few days later if needed. It stored GREAT for us. My kids are so happy to have some great tasting cereal back in the house.
Nothing healthy about these BUT they are so yummy when you are looking for a sweet snack or dessert. The key is to roll the dough out paper thin.
I don’t know how many days these stay because they don’t last long in my house!!