Pupusa Recipe for a Sweet Easy Dessert

pupusa recipe

Try this sweet twist on a pupusa recipe that turns gluten-free corn flour into a quick dessert treat. Pupusas are a traditional Latin American dish of corn tortilla filled with cheese, beans, peppers and meat, but you can use any combo of ingredients you like to cook pupusas, including sweet ingredients to make a variety of delicious dessert pupusas.

What you need for Dessert Pupusas

CORN FLOUR and warm water to create the dough
CINNAMON
BROWN SUGAR and/or POWDERED SUGAR
PEANUT BUTTER crunchy or creamy
CHOCOLATE CHIPS plus whatever other sweet filling you like!
OIL for cooking

for the creamy topping:
plain GREEK YOGURT
MAPLE SYRUP

and top the dessert pupusa with a sprinkling of
POWDERED SUGAR and
FRESH FRUIT

pupusa recipe

How to make a Dessert Pupusa Recipe

This pupusa dessert is super easy and almost foolproof. I’m not going to use ingredient amounts, because it’s really all to taste. Check here for current Corn Flour pricing on Amazon.

  • In a bowl, combine corn flour, sugar, and cinnamon. For measurements, it will be hard to make a bad ratio, just follow your heart. If you must have something to work with, try 1 cup of flour with 2 Tbsp of sugar and 1 Tbsp of cinnamon, but really, you can use twice as much sugar and cinnamon and it will still taste great. It’s dessert! Nobody wants to do math! The dough is easy to make, and the pupusas can be any size you like.
  • To make the corn dough you simply combine the corn flour mixture with warm water and mix by hand until you achieve a doughy consistency. If the dough is too dry, add more water, and if it’s too wet, add more flour.
  • Mix in a large ball and then divide into smaller golf ball sizes.
  • Flatten each ball into a flat disc shape and spread lightly with peanut butter.
  • Add chocolate chips, or any flavor chips, or meltable candies. Marshmallows? Sure! Although I find it to chewy with marshmallow, but you might love it!
  • Close the flat flour disc around the peanut butter and fillings and shape into a ball again.
  • Now flatten the ball, but with the fillings now inside. If some of the filling peeks through, it’s no big deal. A little leakage is fine.
  • Heat a skillet and about 1 Tbsp of coconut oil on medium low heat.
  • When the oil is heated, add each pupusa to the skillet and cook 1-2 minutes on each side. The longer they cook the crunchier the pupusa will get, because it’s corn flour just the same as used to make tortillas. Cook lightly to make a soft cookie consistency, or cook longer for a crunch.
  • After cooking, set pupusas aside on a paper towel.
  • For the creamy topping, I simply combine a rich Greek yogurt with Maple syrup, and sometimes I even use maple syrup to make the pupusa dough instead of sugar. Mix the yogurt and syrup well, and that’s it. Or simply use whipped cream!
  • To serve, place a dollop of cream on each pupusa. If desired, top with sliced fruit and a sprinkling of powdered sugar. This will make the desert look extra fancy pants with very little effort.

Give this sweet dessert pupusas recipe a try and let me know what you think, and bon appétit! And for a savory version, check out this Traditional Pupusa Recipe.

pupusas recipe
A pupusas recipe can be cooked quickly on a lightly greased skillet or griddle.

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–Chef Buck

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Pupusas Recipe — Gluten Free Corn Flour Pupusa

pupusas recipe

How to make a pupusas recipe.
This pupusas recipe is a traditional Latin American dish of corn tortilla filled with cheese, beans, peppers and meat, although you can use any combo of ingredients you like to cook pupusas. Corn flour is mixed with salt and water to make a corn dough, or masa, and wrapped around a center filling;
that filling can simply be cheese and peppers, but I like to make it a full meal by adding beans and meat as well.

What You Need To Make This Easy Pupusas Recipe

2 cups CORN FLOUR
about 1½ cups WATER
SALT and PEPPER to taste
1 tsp TURMERIC (optional)
here are some filling ideas…use any
combo, and substitute what you like:
leftover MEATS (minced)
REFRIED BEANS
CHEESE (grated)
pickled PEPPERS (like green chili or jalapeno)

pupusas recipe
Pupusas …inspired by a traditional Salvadorean recipe.

How To Make Pupusas

First thing, mix up your pupusa filling…this will allow time for the flavors to interact.
You can simply use cheese and peppers, but adding a little refried beans and leftover meat
into the mixture can turn your pupusas into a filling meal.
I often mince up leftover breakfast sausage to add into my filling, but any pork, beef, or chicken
will do, just be sure to use meat that is already cooked through; it’s a great way to use leftovers.
Combine the filling ingredients together in a bowl.
Mix well and set aside.
In another bowl, add corn flour (Maseca is a populer brand in the USA, but any corn flour will do).
Add in salt and pepper and turmeric.
Turmeric is not a traditional pupusa ingredient, but I find it adds a great color.
Mix dry ingredients together.
Add in warm tap water and mix into a dough …it mixes quite easily;
Use your hands to mix…this will give you a better sense of the dough consistency.
Mix until the dough is “doughy” and pliable–not too dry and not too wet–add additional water
or flour until reaches this consistency.
Tear off a handful of dough and roll it into a ball, then flatten the dough into a disc.
Place a ball of the cheese/bean/meat filling in the center of the disc, and then close up the edges
of the dough, sealing the filling inside a doughy ball.
Pinch off any excess dough from the top and return it to the bowl.
Flatten the dough filled ball into a disc shape, try to keep the disc intact, but if the filling leaks slightly,
it’s no big deal.
You can use more dough, or less filling, or be more careful folding the filling inside to make an absolutely
perfect pupusa…but why work that hard?
I like my pupusas to have a thin tortilla skin.
I like them to leak a little bit…I like the taste of the toasted cheese on the edges.
But that’s just me…follow your heart; but believe me, if your pupusas aren’t perfect,
they’ll taste just as good, or better.
Heat a lightly oiled griddle or skillet on med/med-high heat and cook the pupusas
about three minutes on each side.
And that’s it.
Serve as a snack or main meal. Top with sour cream, salsa, or even a cabbage slaw for a nicely balanced dish.

Give this pupusas recipe a try and let me know what you think, and bon appétit!

Ingredients For Curtido …pickled slaw topping for pupusas recipe

half a small CABBAGE (chopped)
2 CARROTS (shredded)
1 white ONION (sliced)
1 JALAPENO (thinly sliced)
1 Tbsp dried OREGANO
SALT and PEPPER to taste
mild VINEGAR (I like to use a rice or malt vinegar)

How to Make Curtido

Bring a pot of salted water to a boil; boil enough water to cover the veggies.
Once water is boiling, turn off and then add the veggies to the pot.
Add oregano and pepper.
Let soak for 3 minutes.
Drain the veggies from the pot, but reserve some of the water.
Put the strained veggies into a jar; ideally, use a size jar that will be completely filled.
Press the veggies into the jar until it is crammed full.
Add reserved water until the veggies are slightly more than halfway covered, then add
vinegar until the veggies are completely covered.
Allow to cool, and then cover jar with a lid and refrigerate.
The more ahead of time you make this, the more flavorful it will be.
It’s a simple and tasty topping or side for pupusas or sandwiches.

For more awesome recipes, take a look at my Chef Buck Recipe Playlists.

pupusas recipe
This is a fantastic Nachos Supreme dish, and a giant pizza pan makes a great dish for cooking and serving.

Thanks for checking out this pupusas recipe. If you like what you see, share it with your friends and family on social media, I appreciate it!
–Chef Buck

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