Cooking with Kate: Mexican Independence Day

Although often confused with Cinco de Mayo, Mexican Independence Day, commemorated on September 16th, is the most important national holiday in Mexico. To commemorate the Mexican War of Independence in 1810, celebrations in Mexico and across the world will include parades, carnivals and more. Many locals choose to celebrate by spending time with family, eating great food, and watching a fireworks display - a celebration very similar to the Brookshire Brothers company message.

Several popular items are served in family gatherings such as "antojitos", "tortas ahogada", and "horchata". However, one of the most popular is a pan dulce that can be found throughout Central Mexico and the Yucatan Peninsula called "campechanas" - a crispy, puffy, carmelized treat. Here's an easy recipe to try this delicious treat at home in honor of Mexican Independence Day.
 

Campechanas

1 pound puff pastry dough
½ cup granulated sugar
unsalted butter
all-purpose flour 

If using frozen puff pastry, thaw for 20 to 30 minutes before rolling. When ready to roll out, preheat oven to 400°F. Generously butter two baking sheets. Dust your counter and rolling pin lightly with flour. Roll out both puff pastry sheets gently to about 9- or 10-inches by 11-inches. Sprinkle them with the sugar, as evenly as you can. Then lightly roll again with the rolling pin, just enough to press the sugar into the puff pastry. Cut the sheets into rectangles of about 3- by 5-inches with a knife. You should have 12 rectangles. Place the campechanas on the baking sheets. Position rack in the upper third of the oven. One batch at a time, bake for 7 to 8 minutes at 400°F. Raise the oven temperature to 500°F and bake for an additional 4 to 5 minutes, just until all the sugar has melted and caramelized. Be very careful not to burn the sugar caramel or it will turn bitter. Repeat with the other batch. Once cooled completely, store in an airtight container so they stay crisp.