Contigo® Tropical Fried Sopapilla Pies

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Strawberry Margarita Pie

In separate bowls, take 3/4 cup of the premade Contigo Strawberry Margarita Pie and mix in strawberries, lime juice, and tequila. Stir well to combine.
Slack out each dough circle and gently roll it out on a lightly floured surface to ensure it's slightly thinner, if preferred.
Place about 3 oz of prepared filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. You can crimp the edges with a fork for a decorative finish or press them with your fingers to ensure they are tightly sealed. Continue this process until you’ve filled all the dough circles.
In a deep skillet or frying pan, heat approximately 2 inches of oil to 350°F (175°C).
Carefully add a few pies at a time into the hot oil, frying for about 3-4 minutes on each side or until they are golden brown. Use a slotted spoon to remove the fried pies from the oil and transfer them to a paper towel-lined plate to drain excess oil. Brush finished pies with butter and dust with cinnamon sugar for that authentic Sopapilla flavor.
For the sauce, combine fresh strawberries, agave syrup, and lime juice in a small bowl or blender. Mix until smooth, adjusting sweetness or acidity to taste as needed.
Serve the fried pies warm, drizzled with sauce & enjoy these delicious treats!

In separate bowls, take 3/4 cup of the premade Contigo Pina Colada Cheesecake and mix in crushed pineapple, and shredded coconut. Stir well to combine.
Slack out each dough circle and gently roll it out on a lightly floured surface to ensure it's slightly thinner, if preferred.
Place about 3 oz of prepared filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. You can crimp the edges with a fork for a decorative finish or press them with your fingers to ensure they are tightly sealed. Continue this process until you’ve filled all the dough circles.
In a deep skillet or frying pan, heat approximately 2 inches of oil to 350°F (175°C).
Carefully add a few pies at a time into the hot oil, frying for about 3-4 minutes on each side or until they are golden brown. Use a slotted spoon to remove the fried pies from the oil and transfer them to a paper towel-lined plate to drain excess oil. Brush finished pies with butter and dust with cinnamon sugar for that authentic Sopapilla flavor.
For the sauce, combine coconut cream, honey, and pineapple juice in a small bowl or blender. Mix until smooth, adjusting sweetness or acidity to taste as needed.
Serve the fried pies warm, drizzled with sauce & enjoy these delicious treats!

In separate bowls, take 3/4 cup of the premade Contigo Guava Cheesecake and mix in guava paste. Stir well to combine.
Slack out each dough circle and gently roll it out on a lightly floured surface to ensure it's slightly thinner, if preferred.
Place about 3 oz of prepared filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. You can crimp the edges with a fork for a decorative finish or press them with your fingers to ensure they are tightly sealed. Continue this process until you’ve filled all the dough circles.
In a deep skillet or frying pan, heat approximately 2 inches of oil to 350°F (175°C).
Carefully add a few pies at a time into the hot oil, frying for about 3-4 minutes on each side or until they are golden brown. Use a slotted spoon to remove the fried pies from the oil and transfer them to a paper towel-lined plate to drain excess oil. Brush finished pies with butter and dust with cinnamon sugar for that authentic Sopapilla flavor.
For the sauce, combine guava puree, lime juice, and sugar in a small bowl or blender. Mix until smooth, adjusting sweetness or acidity to taste as needed.
Serve the fried pies warm, drizzled with sauce & enjoy these delicious treats!