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Campechanas

  • Prep 40 min
  • Total 1 hr 35 min
  • Ingredients 10
  • Servings 8

Ingredients

20
phylo dough sheets (9x14)
3
cups of raspberries, chopped
3/4
cup of sugar
1
tablespoon of lemon juice
2
tablespoons of pineapple preserves
4
tablespoons of cornstarch
1/4
cup of cold water
Parchment paper
1
cup of butter, melted
2
tablespoons turbinado sugar (natural sugar, not refined)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Making fresh fruit fillings is as easy as adding fruit, a little sugar, lemon juice, preserves, cornstarch, and water. Cook it down slowly and it can be used in a variety of recipes.

“Campechanas” came from far away Campeche by the Spanish Main: crispy, flakey and sometimes filled with fruit fillings. This is my easy interpretation of a “Campechana”, one of my favorites from the Mexican panaderias. This was the “pan de dulce” that you would always find at the top of the bag when you first opened it because it has flakey and delicate layers, so delicious!

Directions

  • 1 Remove phylo dough from freezer, and let defrost for 2 hours while you prepare the filling.
  • 2 Add raspberries, sugar, lemon juice and pineapple preserves to a medium sauce pan. Heat to medium heat until it comes to a boil. Reduce heat and continue cooking until the raspberries break down completely.
  • 3 Whisk cornstarch with the cold water until there are no more lumps. Pour it into raspberry mixture, while mixing with a spatula. Cook for another few minutes or until the sauce becomes thick. Remove from heat and let it cool completely.
  • 4 Once the phylo dough is defrosted, preheat oven to 350°F.
  • 5 Line a baking sheet with parchment paper and brush with melted butter.
  • 6 Carefully roll out the phylo dough. Add 10 sheets of phylo, brushing each sheet with butter as you layer them. When you get to the tenth layer, add half of the raspberry filling and spread out evenly. Continue layering the phylo sheets and brushing each layer with butter. Brush the top sheet and sprinkle evenly with turbinado sugar.
  • 7 With a sharp knife, score the campechanas into 8 equal pieces.
  • 8 Bake for 30 to 35 minutes or until golden brown in color. Remove from oven and let cool before removing from pan.
  • 9 When ready to serve, add some of the remaining topping as a garnish.

“Campechanas” came from far away Campeche by the Spanish Main: crispy, flakey and sometimes filled with fruit fillings. This is my easy interpretation of a “Campechana”, one of my favorites from the Mexican panaderias. This was the “pan de dulce” that you would always find at the top of the bag when you first opened it because it has flakey and delicate layers, so delicious!

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 24, 2015

“Campechanas” came from far away Campeche by the Spanish Main: crispy, flakey and sometimes filled with fruit fillings. This is my easy interpretation of a “Campechana”, one of my favorites from the Mexican panaderias. This was the “pan de dulce” that you would always find at the top of the bag when you first opened it because it has flakey and delicate layers, so delicious!