Mix dry ingredients together and create a well in the center of the dry mixture.

Pour your water and oil into the well and gently fold-in the dry into the wet until completely combined. This may require kneading it with your hands. Mine does every time. If the outside is flaking, sprinkle (just sprinkle) a little more water on the outside and knead.

Set the ball of dough aside and allow to rest for 20 minutes. To keep anything icky from getting on it and to keep the dough ball moist, I like to put a damp paper towel over it.

While the dough is resting, peel your apples and cut into tiny, bite-size bits. I like mine thin and flat, but I'd still eat it if they were small squares. Sprinkle sugar over the apples periodically to keep them from turning brown.

This is also a good time to put your oil in your frying pan and let it get hot. It needs to be hot enough that when a little flour is sprinkled in the oil, it sizzles.

Once your 20 minutes is up, roll the dough out into a flat surface, making it as close to an 1/8-inch thick as possible (thinner is fine, but no thicker than 1/8-inch).

Cut squares or shapes out of the flat dough and pack a few bits of apple and a tablespoon of cream cheese in the center. Fold the dough pocket closed and crimp the edge with a fork.

Place 1-2 of these adorable cream cheese apple pie sopapillas in the frying oil. Turn within just about 1 minute, as soon as the bottom becomes golden brown. Take them out and drain on a paper towel when both sides are all golden-y delicious. Repeat the frying process until all your dough is gone.

Enjoy!