Receta Mexican Chocolate Puff Pastry Bows
We had a little bit of the Christmas season here this past weekend. I found myself with an extra sheet of Puff Pastry from this recipe and figured I'd try and do something with it before it expired.
I wanted to make something fuss-free and fun and this recipe completely fit the bill! From start to finish, it literally was super simple. A little confusion set in with how to actually form the bows, but I eventually figured it out.
These are called "Mexican Chocolate Puff Pretzels" on the Pepperidge Farm website, however, I gave them another name upon making them because mine came out looking like bows instead of pretzels (story of my life).
Since there was a little confusion about how to actually form the bows, I took the liberty of making a picture tutorial for you guys. Yes…I know…you can thank me later ;)
1. Roll the thawed pastry sheet onto a slightly floured surface. With a knife or pizza cutter, cut out 12 (1/2 inch) strips. Take a strip and form a "u" shape.
2. Cross the ends of the strip.
3. Twist the crossed ends to the right only once.
4. and 5. Take the twisted ends and fold them under and over the loop so they will be resting on the bottom.
6. Place the bows onto an ungreased cookie sheet.
Even though these look like they would add a few pounds to your hips, they really are very light to eat. The combination of the sugar, cocoa powder, and cayenne pepper give it a sweet and savory flavor, while the pastry itself adds a little home baked charm.
Your children will love these! I passed them out to my children, as well as their friends and they were gone within minutes. Make em' for your family this week…or pin them for the holidays ;) You won't regret it!
Mexican Chocolate Puff Pastry Bows
- (makes 12 bows)
- Ingredients:
- 1/2 cup of granulated sugar
- 2 tsp. unsweetened cocoa powder
- 1/4 tsp. ground cinnamon
- 1/8 tsp. cayenne pepper
- All purpose flour for sprinkling
One sheet of thawed puffed pastry
Directions:
1. Preheat oven to 400 degrees.
2. In a bowl, combine cocoa powder, ground cinnamon, and cayenne pepper until well mixed. Set aside.
3. 1. Roll the thawed pastry sheet onto a slightly floured surface. With a knife or pizza cutter, cut out 12 (1/2 inch) strips. Take a strip and form a "u" shape.
Cross the ends of the strip.
4. Twist the crossed ends to the right only once.
5. and 6. Take the twisted ends and fold them under and over the loop so they will be resting on the bottom.
7. Place the bows onto an ungreased cookie sheet. Bake for 15 minutes or until bows are golden brown.
8. While still hot, roll the bows in the sugar mixture. Let them cool down on a wire rack or plate.
**Libby's Notes: No two bows are going to look the same. Do not panic if they all look different.
Recipe Source: From the Pepperidge Farm Website. Original recipe can be found HERE.