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.
Ingredients
0.5 cup sugar
2 teaspoons ground cinnamon
1 teaspoon unsweetened cocoa powder
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
4 cups vanilla ice cream
0.75 cup chocolate sauce
0.333 cup pecans, toasted and chopped
2 teaspoons ground cinnamon
1 teaspoon unsweetened cocoa powder
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
4 cups vanilla ice cream
0.75 cup chocolate sauce
0.333 cup pecans, toasted and chopped
Instructions
Heat the oven 375°F. Stir the sugar, cinnamon and cocoa powder in a small bowl.
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.
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.
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.
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.
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.
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.
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.
Directions
Print
Heat the oven 375°F. Stir the sugar, cinnamon and cocoa powder in a small bowl.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.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.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.
Ingredients
0.5 cup sugar2 teaspoons ground cinnamon1 teaspoon unsweetened cocoa powder0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed4 cups vanilla ice cream0.75 cup chocolate sauce0.333 cup pecans, toasted and chopped
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