{"id":8776,"date":"2015-02-11T17:31:51","date_gmt":"2015-02-11T22:31:51","guid":{"rendered":"http:\/\/patijinich.com\/pati_2020\/?p=8776"},"modified":"2021-03-19T17:15:55","modified_gmt":"2021-03-19T21:15:55","slug":"campechanas","status":"publish","type":"post","link":"https:\/\/patijinich.com\/pati_2020\/campechanas\/","title":{"rendered":"Campechanas"},"content":{"rendered":"

Just four ingredients that you may already have at home make for one of the tastiest treats in the Mexican pan dulce<\/em> repertoire: campechanas<\/em>.<\/p>\n

Not all panader\u00edas<\/em> in Mexico have campechanas<\/em> though. And not all the panader\u00edas<\/em> that do carry them have fabulous campechanas<\/em>. In fact, I have found that campechanas<\/em>\u00a0sold on the streets tend to be the very best ones.<\/p>\n

Campechanas<\/em> are one of the things I look for the moment I touch Valle de Bravo<\/a>, a small town about a 2-hour drive from Mexico City. I grew up vacationing there with my family, and I still go as often as I can. It is a town whose campechanas<\/em> are of the finest sort. Very puffy and dry with the perfectly crisp caramelized top, they are sold in thin plastic bags by the dozen in so many street corners.<\/p>\n

It is practically impossible to keep them whole once you hold one up, or even as you try to take one out of the bag. The moment you take a bite, forget about it: it has crumbled all over the place into pieces that make for delirious bites. Once you have one, you can\u2019t stop until there are no more.<\/p>\n

\"Campechanas\"<\/p>\n

When we visit Valle de Bravo, aside from eating them right there on the spot, I always bring extra back home. I place them all in a platter and start by breaking one and passing the plate around. A minute later, someone else broke the next one\u2026 and then another and another. A few minutes later, they are all gone. I laugh just remembering how we pass that plate around. My father-in-law, I think, is the one who can\u2019t resist them the most.<\/p>\n

Although it is called campechana<\/em>, as if from the state of Campeche, as far as I have researched, that is not where its name comes from. Though pan dulce<\/em> in this style can be found throughout the entire Yucat\u00e1n Peninsula, which includes the state of Campeche\u2026 Ironically, they don\u2019t seem to go by that name there.<\/p>\n

This is how easy it is to make them: thaw puff pastry, roll it out, sprinkle it generously with sugar, and roll it again for the sugar to settle into the dough. Bake on a buttered baking sheet until they puff up and then raise the heat to caramelize the sugar. In less than 15 minutes, you are done.<\/p>\n

My only warning is: watch out for the sugar not to burn. It\u2019s not too much to ask with as simple a recipe as this one\u2026no?<\/p>\n

p.s. You can buy your frozen puff pastry in just about any super market. They are typically of phenomenal quality. If you insist on making your own puff, see how by clicking here.<\/a>

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Crisp Caramelized Puff<\/h2>\n
Campechanas\u00a0<\/span><\/div><\/div>\n <\/div>\n
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