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
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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.
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.
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
