Campechanas (Mexican Caramelised Puff Pastry)
Pan dulce de hojaldre con azúcar caramelizada. Crujiente, dorado y laminado. Clásico de panadería mexicana.
About this recipe
Mexican sweet puff pastry: sheets of puff pastry dusted with sugar that caramelises during baking, creating crispy, golden layers with a shiny, toasted glaze. A classic of neighbourhood bakeries in central Mexico.
History & Origin
Campechanas are one of the most popular and recognisable sweet breads in Mexican baking, though their name has uncertain origins: some associate it with the state of Campeche because of the mixed styles that characterise it, others simply derive it from 'campechano' - a colloquial Mexican term describing something mixed or blended. The base is puff pastry, a French technique introduced to Mexico during the Second Empire of Maximilian (1864–1867) when numerous French bakers arrived and transformed Mexican confectionery. The combination of crispy puff pastry with caramelised sugar makes it the Mexican sweet bread most similar to French puff pastry cakes, such as the palmier or mille-feuille.
Estimated cost
£12.00
Total cost
£1.00
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
220
Calories
3g
Protein
26g
Carbohydrates
12g
Fat
0.5g
Fibre
140mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Preheat the oven to 200°C. Line two baking trays with baking paper. Dust the work surface generously with sugar (not flour) and roll out 500 g chilled puff pastry to 3–4 mm thickness.
💡 Using sugar instead of flour prevents burning and caramelises the base
- 2
Sprinkle the surface of the dough with 60 g caster sugar, pressing lightly to adhere. Fold the dough in half and roll out gently again to incorporate the sugar into the layers.
- 3
Cut ovals or rectangles about 10–12 cm long with a cutter or sharp knife. You can also cut the pastry into triangles and roll them into croissant shapes.
- 4
Place the campechanas on the trays 3–4 cm apart. Sprinkle the surface with more sugar (1 tsp per piece). Press the sugar lightly onto the surface.
- 5
Bake for 18–22 minutes until well golden and the sugar has caramelised to a shiny finish. Keep a close eye during the last 5 minutes to avoid burning: caramel can go from golden to black very quickly.
💡 Darker caramelisation (but not burnt) gives more flavour
- 6
Remove from the oven and leave to cool for 10 minutes on the tray: the caramel is liquid and very hot. Once cool, the campechanas will be crispy and easy to lift off.
💡 They keep for up to 2 days in an open container to maintain their crispy texture
Rate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Empanadas de Leche (Custard-Filled Sweet Pastries)
Sweet pastries filled with custard cream, a Mexican bakery classic.
Orejas (Mexican Palmier Sweet Bread)
Caramelised puff pastry sweet bread, crispy and delicious.
Conchas (Mexican Sweet Bread)
Iconic Mexican sweet bread with a crunchy sugar shell shaped like a seashell. The quintessential bakery bread of Mexico.
Nata Sweet Bread
Soft sweet bread with milk cream, a Mexican bakery classic.