Campechanas – Mexican puff pastry

Ingredients:

• 450 gr. puff pastry
• 0.5 cups of sugar

Preparation:

1. Preheat oven to 190°C. Position oven rack on middle shelf.
2. Place the dough on a lightly floured work surface and roll it out to a thickness of about 0.5 cm.
   
   Sprinkle the top of the dough generously with sugar, about 0.5 cups per 450 grams of dough. Gently press the sugar into the dough with a rolling pin so it sticks.
3. Using a sharp knife or pizza cutter, cut the dough into 7-cm squares, then cut each square into 2 triangles. Carefully transfer the triangles to non-stick baking sheets, being careful not to spill the sugar. A Teflon coating allows you to bake multiple batches without cleaning the baking sheet after each one, but if you don't have a Teflon baking sheet, place the dough directly on a regular baking sheet without greasing it. Don't be distracted while baking, or your puff pastry will burn!
4. Bake for about 15 minutes, or until the puff pastries look puffed and set. They should be golden brown on top and the sugar should not caramelize. Quickly transfer the baking sheet to the broiler and leave it there for a few seconds to caramelize the sugar topping. Immediately transfer to a cooling rack. The caramelized sugar will be very hot. Do not eat the puff pastries straight from the oven. Allow them to cool and harden for a few minutes before eating.
5. The puff pastries turn out very light and crispy.