Recipe provided by La Luna Foods.
Visit www.LaLunaFoods.com to learn more.

Postre – Puffed Pastry with Strawberries & Mexican Chocolate

Light, flaky layers of spiced pastry served with fresh fruit, creamy dulce de leche ice cream and topped with decedent Mexican chocolate. This melt in your mouth Mexican twist on simple ingredients will make your taste buds dance with delight with every bite!

 You Need:

• 1 Sheet Puff Pastry – defrost at room temp. for 40 min
• 1 Tbsp Sugar
• ¼ Tsp Cinnamon – or to taste
• 1 Disk Nestle Abuelita Mexican Chocolate – Hint: Do not use powder 
• 1 Tbsp Cream or Milk Fresh Strawberries – Sliced
• Haagen-Daza Dulce de Leche Ice Cream

Easy Prep!

1. Preheat oven on 400°.
2. Bring a small pot of water to a boil on HIGH with a glass bowl on top which will be used in Step 6 to melt the Mexican Chocolate.
3. Un-roll Puff Pastry and cut into 6 triangles or shape of your choice. Hint: if there are cracks in Puff Pastry, sprinkle with water and press together to seal. 
4. Combine Sugar and Cinnamon. Brush Pastry lightly with water and lightly sprinkle with Cinnamon & Sugar mixture; repeat on both sides and place on a lightly greased cookie sheet.
5. Bake for 12 – 15 minutes or until light golden. Hint: Be careful not to overcook, as Cinnamon & Sugar mixture may burn. 
6. While Pastry is baking, add Chocolate to the glass bowl. As Chocolate melts, add Cream or Milk and stir occasionally until Mexican Chocolate is creamy and smooth. Hint: Cream or Milk needed may vary slightly based on cooking; adjust as needed. 
7. Plate Pastry with a large scoop of ice cream, top with sliced Strawberries and drizzle with creamy Mexican Chocolate. Or slice Pastry through the center, stuff with Ice Cream and sliced Strawberries and drizzle of Mexican Chocolate. Serve and enjoy!