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

Recipe

Ingredients

  • 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

Directions

  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.

Top Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges—you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

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