Mexican Chocolate Sugar Crisps—a delightful fusion of rich chocolate, warm spices, and crisp pastry. Also known as "Orejas" or "Palmiers," these pastries are a treat for anyone who loves the classic combination of chocolate and cinnamon. This recipe will guide you through creating these delicious crisps, perfect for a snack or dessert.
Mexican Chocolate Sugar Crisps
Ingredients for Mexican Chocolate Sugar Crisps
Puff Pastry:
● sheet of puff pastry (store-bought or homemade), thawed if frozen
Sugar Mixture:
● 1/2 cup granulated sugar
● 1 tablespoon ground cinnamon
● 2 tablespoons finely grated Mexican chocolate (or semi-sweet chocolate with a hint of cinnamon if you can't find Mexican chocolate)
● 1/4 teaspoon ground cayenne pepper (optional for a hint of heat)
Egg Wash:
● 1 egg, beaten
● 1 tablespoon water
Instructions To prepare Mexican Chocolate Sugar Crisps
1. Red Bean Paste:
Start by thawing the puff pastry if it's frozen. This should be done according to the package instructions, typically by leaving it in the refrigerator for a few hours or overnight.
2. Prepare the Sugar Mixture:
In a small bowl, combine the granulated sugar, ground cinnamon, finely grated Mexican chocolate, and ground cayenne pepper (if using). Mix well to ensure that the chocolate and spices are evenly distributed throughout the sugar.
3. Roll Out the Puff Pastry:
Lightly flour your work surface and unfold the thawed puff pastry sheet. Use a rolling pin to gently roll the pastry into a rectangle, about 10x12 inches. Try to keep the edges as straight as possible for even folding later on.
4. Sprinkle the Sugar Mixture:
Sprinkle half of the sugar mixture evenly over the rolled-out puff pastry. Use your hands or the back of a spoon to press the sugar mixture lightly into the pastry to help it adhere.
5. Fold the Puff Pastry:
To create the classic palmier shape, start by folding the long sides of the pastry towards the center, meeting in the middle. Then fold the entire pastry in half, lengthwise, to create a long, narrow strip. Gently press down on the folded pastry to seal it slightly.
6. Chill the Pastry:
Wrap the folded pastry in plastic wrap and place it in the refrigerator for about 15-20 minutes. Chilling the pastry helps it firm up, making it easier to cut and hold its shape during baking.
7. Cut the Pastry:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Remove the pastry from the refrigerator and unwrap it. Using a sharp knife, slice the pastry into 1/4-inch thick slices. Each slice should resemble a small palm leaf.
8. Add More Sugar:
Sprinkle the remaining sugar mixture on both sides of each slice, pressing gently to ensure the sugar sticks.
9. Arrange and Bake:
Place the sugar-coated slices on the prepared baking sheet, spacing them about 2 inches apart to allow for expansion. Brush the tops of the slices lightly with the egg wash, which helps them achieve a beautiful golden color while baking.
Bake in the preheated oven for about 12-15 minutes or until the crisps are golden brown and caramelized around the edges.
10. Cool and Enjoy:
Once baked, remove the crisps from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these Mexican Chocolate Sugar Crisps with a cup of coffee or as a delightful snack any time of day!
Tips for Perfect Crisps:
● Pastry Handling: Keep the puff pastry cold to prevent it from becoming too soft and difficult to work with.
● Uniform Slices: Try to cut the pastry slices uniformly to ensure even baking.
● Storage: Store the crisps in an airtight container at room temperature for up to 3 days for optimal freshness.
With this recipe, you’ll be able to enjoy the delicious combination of crispy pastry, rich chocolate, and warm spices. Perfect for sharing or indulging on your own!
