
Campechanas
Campechanas are flaky, sweet Mexican pastries with a sugary glaze, perfect for a delightful treat or dessert.
Nutrition
Calories: 200cal
Carbohydrate: 25g
Protein: 3g
Fat: 10g
Cholesterol: 20mg
Sodium: 150mg
Difficulty Level: easy
30 min Prep
20 min Cook
50 min Total
12 Servings
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, cold and diced
- 6 tablespoons cold water
- 1 cup granulated sugar
- 1/4 cup water
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine 2 cups of flour, 1/4 teaspoon of salt, and 1 tablespoon of sugar.
- Add 1 cup of cold diced butter into the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gradually add 6 tablespoons of cold water, mixing until the dough just comes together. Try not to overwork the dough as it will affect the texture.
- Place the dough on a lightly floured surface. Roll it out to a 1/4-inch thickness. Cut into 4×4 inch squares.
- Transfer the dough squares to the prepared baking sheet. Prick each square a few times with a fork to prevent puffing.
- Bake in the preheated oven for 15-20 minutes, or until the squares are golden brown.
- While the pastries are baking, prepare the glaze. In a small saucepan, combine 1 cup of sugar and 1/4 cup of water. Bring to a boil, then reduce the heat and simmer for 5 minutes until slightly thickened.
- Once the pastries are done, remove them from the oven and immediately brush the sugar glaze over each one using a pastry brush. Allow to cool and set.
- Serve the campechanas once they have cooled. They’re best enjoyed the same day but can be stored in an airtight container for up to 2 days.