Go Back

Concha Sopapillas Bars

Concha Sopapilla Bars, inspired by the Mexican dessert called sopapilla served at Pancho’s Restaurant in Corpus Christi Texas, have a sweet, creamy cheesecake filling, diced conchas between layers of cinnamon-dusted crescent crust.
Author Vianney Rodriguez


  • 2 8 ounce refrigerated crescent rolls
  • 2 8 ounce cream cheese, softened
  • 1 ¼ cup sugar
  • 1 tsp vanilla extract
  • 2 conchas diced
  • 1/4 cup butter melted
  • 3 teaspoon ground cinnamon


  1. Preheat the oven to 375F
  2. Combine ¼ cup sugar and cinnamon in a small bowl, set aside.
  3. Unroll one can of crescent rolls and place at the bottom of a 9×13 baking dish. Seal the perforations with fingers.
  4. Lightly brush crescent roll with half the melted butter, and sprinkle with half the sugar-cinnamon mixture.
  5. Using a hand mixer blend softened cream cheese, remaining 1 cup sugar and vanilla until well combined. Using a spatula spread filling onto the dough. Scatter diced conchas over cream cheese.
  6. Unroll second can crescent rolls and carefully place over conchas, seal the perforation with fingers.
  7. Brush with remaining melted butter and sprinkle with remaining cinnamon sugar.
  8. Bake for 25-30 minutes or until the top is golden brown
  9. Remove from oven, allow to cool for at least 30 minutes before slicing. Store in the fridge.