Mexican Sundaes
Mexican Sundaes
Sprinkling the work surface with sugar, cinnamon and cocoa before rolling out the puff pastry captures the flavors of Mexico, and provides a crispy topping for ice cream sundaes.
- Thaw: 40 minutes
- Prep: 10 minutes
- Bake: 15 minutes
- Cool: 20 minutes
- Serves: 8
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipA lattice pattern can be created by topping the Puff Pastry with a metal cooling rack, then turning it at a right angle halfway through the baking.
When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.
To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.
Puff Pastry can be stored in the freezer in the original packaging for up to 6 months.
Top Crust
Thawing and Rolling Puff Pastry
Recipe
Ingredients
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1/2 cup sugar
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2 tsp. ground cinnamon
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1 tsp. unsweetened cocoa powder
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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
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4 cups vanilla ice cream
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3/4 cup chocolate sauce
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1/3 cup pecans, toasted and chopped
Directions
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Heat the oven 375°F. Stir the sugar, cinnamon and cocoa powder in a small bowl.
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Lightly sprinkle the work surface with 1/4 cup sugar mixture. Unfold the pastry sheet on the sugar mixture and sprinkle with the remaining sugar mixture. Roll the dough into a 12x12-inch square. Cut into 4 (12x3-inch) strips. Cut each strip into 4 (3-inch) squares, then cut each square diagonally to make triangles, making 32 in all. Place the pastry triangles onto 2 baking sheets.
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Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool completely on a wire rack.
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Spoon 1/2 cup ice cream into each of 8 bowls. Drizzle with the chocolate sauce. Top each with 4 pastries. Sprinkle with the nuts, if desired. Serve immediately.
Comments
Submitted by:
Savannah J.
Date: 2/18/2008
"My kids loved it. I had to make it three days in a row for them!"