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Mexican Sundaes

Mexican Sundaes

5
(1)

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.

serves 8 people

Ingredients

cost per recipe: $10.55

The price is determined by the national average.

  • 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

view nutrition info

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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Ratings & Reviews

(1)
  • rjymore

    February 18, 2008

    Mexican Sundaes

    My kids loved it. I had to make it three days in a row for them!

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