Angel Burns - More than Flan: A Cornucopia of Mexican Desserts

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More than Flan

A Cornucopia of Mexican Desserts

By

Angel Burns

2019 Angel Burns, All Rights Reserved.

License Notices

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Table of Contents

Mexican Dessert Recipes

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Recipe 1: Churro Sticks with Chocolate

If you dont have parchment paper, then coat a baking sheet with cooking spray or oil. These churro sticks make a perfect dessert for coffee or tea.

Total Prep Time: 15 minutes

Yield: 6

Ingredient List:

• 1 thawed puff pastry sheet
• 8 oz. white sugar
• 2/3 oz. ground cinnamon
• 4 oz. melted unsalted butter
• 3 oz. chopped dark chocolate
• 4 oz. heavy cream

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Instructions:

1. Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. Roll out puff pastry and cut it in half along the length. Then slice the pastry into strips.

3. Place strips on prepared baking sheet and bake for 8 minutes until golden brown.

4. Mix cinnamon and sugar in a shallow dish beside the melted butter.

5. Remove churro sticks from the oven and while still warm, coat the sticks in the melted butter and roll in the sugar mixture. Place coated churro on a serving platter.

6. Place chocolate in a bowl. Heat cream in a saucepan and pour over chopped chocolate. Set aside for 1 minute and drizzle over churro sticks or serve on the side for dipping.

Recipe 2: Mexican Bride Cookie

This recipe is another take on the Mexican wedding cookie which is a traditional dessert served at celebrations and holidays. These nutty treats taste wonderful when served with some flavoured coffee and a generous sprinkle of confectioners sugar.

Total Prep Time: 20 minutes

Yield: 24

Ingredient List:

• 16 oz. all-purpose flour
• 4 oz. confectioners' sugar, plus more for dusting
• A pinch salt
• 8 oz. pecans, chopped
• 8 oz. softened butter
• oz. vanilla extract

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Instructions:

1. Preheat oven 350 degrees Fahrenheit

2. Combine flour, confectioners sugar, salt and chopped pecans in a large bowl until well combined. Stir in vanilla extract.

3. With your hands, mix butter into the flour mixture until a dough forms. Mould 24 balls with the dough and place on a cookie sheet. Flatten balls until 1 thick and circular. Bake for 30 minutes until golden brown. Remove from oven and let cool. Dust with extra confectioners sugar before serving.

Recipe 3: Mexican Coconut Hot Chocolate Cookies

I like to sprinkle some coconut on these cookies while they are still warm to enhance the flavor. Try these with a tall glass of milk for dunking.

Total Prep Time: 15 minutes

Yield: 48

Ingredient List:

• 8 oz. softened butter
• 8 oz. white sugar
• 8 oz. brown sugar
• 2 large eggs
• oz. instant coffee granules
• 1/3 oz. vanilla extract
• 14 oz. all-purpose flour
• 5 oz. cocoa powder
• oz. cinnamon, ground
• tsp. chili powder
• 1 tsp. cayenne pepper
• tsp. salt
• tsp. cream of tartar
• tsp. baking powder
• 8 oz. flaked coconut, sweetened
• 16 oz. milk chocolate chips

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Instructions:

1. Preheat oven to 350 degrees Fahrenheit

2. With an electric mixer in a large bowl, beat together softened butter, both sugars, eggs, coffee granules and vanilla until smooth and fluffy.

3. In a separate bowl, combine the rest of the ingredients except for coconut and chocolate chips until fully incorporated.

4. Stir dry flour mixture into the wet mixture gradually until fully blended.

5. Fold in coconut and chocolate chips.

6. Drop spoonfuls of batter onto a baking sheet and bake for 10-12 minutes. Cool in the oven for 10 minutes then transfer to a baking rack to cool completely.

Recipe 4: Mexican Wedding Cookies

These cookies store for up to 2 weeks in an airtight container. The soft sugary exterior melts in your mouth when you take a bite of one of these treats.

Total Prep Time: 15 minutes

Yield: 18

Ingredient List:

• 8 oz. butter
• 4 oz. white sugar
• 1/3 oz. vanilla extract
• 1/3 oz. water
• 16 oz. all-purpose flour
• 8 oz. almonds, chopped
• 4 oz. confectioners' sugar

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