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.
cost per recipe: $10.55
The price is determined by the national average.
teaspoons ground cinnamon
teaspoon unsweetened cocoa powder
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
cups vanilla ice cream
cup chocolate sauce
cup pecans, toasted and chopped
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.