Campechanas (Mexican Caramelised Puff Pastry)

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.

1. 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. 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. 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. 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. 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. 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