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



  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 4 cups vanilla ice cream
  • 3/4 cup chocolate sauce
  • 1/3 cup pecans, toasted and chopped


  1. Heat the oven 375°F.  Stir the sugar, cinnamon and cocoa powder in a small bowl.

  2. 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.

  3. 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.

  4. 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.

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