Mexican Sundaes

Campbell's Mexican Sundaes Recipe

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.

At a glance

Prep

10 min.

Total

1 hr. 25 min.

Serves

8

Thaw: 40 min.

Bake: 15 min.

Cool: 20 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

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

How to Make It

  • 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.

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RID#50019

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