From 'Mexico The Cookbook' by Margarita Carrilo Arronte
Campechanas Although this recipe has few ingredients, the doughs require a lot of work. Don't be afraid to get your hands dirty to make this great tasting pastry.

  • 320g plain flour
  • Pinch of salt
  • ¼ tsp sugar
  • 125g lard, plus extra for greasing
  • 225g caster sugar, for sprinkling
  1. But 250g of the flour on a clean work surface and create a mound with a well in the centre. Add 150ml water, salt, and sugar to the well. Mix in the flour little by little with a spatula, until it becomes a soft, elastic dough. Set aside.
  2. In another bowl, cream the lard, then gradually add the remaining 70g flour until it becomes a very soft dough. Set aside.
  3. Grease a clean work surface with lard and stretch out the first dough unto the shape of a rectangle, about 3mm thick.
  4. Spread the second dough over the first. Hold the ends of both layers together and stretch the dough into a rectangle, about 25cm wide.
  5. Spread a rolling pin with lard. Starting at the short end of the rectangle, carefully roll the dough loosely around the rolling pin.
  6. Using your hands, remove the dough from the pin, rub more lard over the dough, and let it stand for 20 minutes.
  7. Preheat the oven to 190°C and line a baking sheet with parchment paper.
  8. On a lightly floured surface, stretch the flattened dough so it roughly measures 3cm x 60cm. Slice the dough into 5cm pieces. Press firmly together and generously sprinkle with sugar.
  9. Transfer the pieces to a baking sheet and bake for 30 minutes, or until the surface is shiny, golden, and caramelised.
  10. Let cool completely, then serve. Or store in an airtight container for a few days.