📝 About This Recipe
Banderillas are a beloved staple of the Mexican 'Pan Dulce' tradition, named after the colorful barbed darts used in bullfighting due to their distinctive long, slender shape. These flaky, multi-layered puff pastry wands are coated in a crunchy granulated sugar glaze that caramelizes beautifully in the oven. Perfectly crisp and delightfully buttery, they offer a satisfying snap with every bite, making them a nostalgic favorite found in every local panadería across Mexico.
🥗 Ingredients
The Puff Pastry (Masa Hojaldre)
- 500 grams All-purpose flour (sifted, plus extra for dusting)
- 400 grams Unsalted butter (cold, high-quality European style preferred)
- 250 milliliters Ice water (very cold to keep the butter solid)
- 1 teaspoon Salt (fine sea salt)
- 1 tablespoon Granulated sugar (for the dough base)
The Glaze and Finish
- 1 large Egg (beaten for egg wash)
- 1 tablespoon Whole milk (mixed with the egg)
- 1/2 cup Granulated sugar (for coating the top)
- 2 tablespoons Honey or Light Corn Syrup (thinned with a little water for a post-bake shine)
- 1/2 teaspoon Cinnamon (optional, mixed with the sugar)
👨🍳 Instructions
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1
In a large bowl, mix the sifted flour, salt, and 1 tablespoon of sugar. Cut 50g of the cold butter into small cubes and rub it into the flour with your fingertips until it resembles coarse crumbs.
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2
Gradually add the ice water to the flour mixture, stirring gently until a shaggy dough forms. Turn it onto a lightly floured surface and knead briefly just until it holds together. Wrap in plastic and chill for 20 minutes.
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3
Place the remaining 350g of cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll it into a flat square (about 6x6 inches). Keep it cool but pliable.
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4
Roll out the chilled dough into a 12x12 inch square. Place the butter block in the center diagonally, fold the corners of the dough over the butter to meet in the middle, and seal the edges like an envelope.
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5
Gently roll the dough into a long rectangle. Fold the bottom third up to the center, and the top third down over it (like a letter). This is your first 'turn'. Wrap and chill for 20 minutes.
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6
Repeat the rolling and folding process 4 more times, rotating the dough 90 degrees each time. Chill for 20 minutes between every two turns to ensure the butter doesn't melt.
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7
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
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8
Roll out the finished puff pastry into a large rectangle about 1/4 inch (5mm) thick. Using a sharp knife or pizza cutter, trim the uneven edges to expose the layers.
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9
Cut the pastry into long strips, approximately 1 inch wide and 8-10 inches long. Place them on the prepared baking sheets, leaving 2 inches of space between each.
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10
Whisk the egg and milk together. Lightly brush the top of each strip with the egg wash, being careful not to let it drip down the sides (which would seal the layers and prevent rising).
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11
Generously sprinkle the granulated sugar (and cinnamon if using) over the egg-washed tops. For a professional look, you can gently press the sugar into the dough.
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12
Bake for 15 minutes at 400°F, then reduce the heat to 350°F (175°C) and bake for another 10-15 minutes until the Banderillas are deep golden brown and very crisp.
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13
Immediately upon removing from the oven, brush lightly with the thinned honey or syrup for a signature sticky-sweet shine. Let them cool completely on a wire rack to ensure maximum crunch.
💡 Chef's Tips
Always keep your ingredients cold; if the butter melts into the dough, you will lose the flaky layers. Use a very sharp knife or a pizza wheel to cut the strips; a dull blade will 'pinch' the layers together and stop them from rising. If the pastry feels too soft while rolling, pop it in the freezer for 5-10 minutes before continuing. Do not open the oven door during the first 15 minutes of baking, as the steam is what creates the lift for the pastry layers. For a shortcut, you can use high-quality store-bought all-butter puff pastry, though homemade offers superior flavor.
🍽️ Serving Suggestions
Serve with a hot cup of Mexican Cafe de Olla (spiced coffee with piloncillo). Pair with a thick Champurrado or traditional Mexican Hot Chocolate for dipping. Enjoy as a light afternoon 'merienda' alongside fresh slices of papaya or mango. Accompany with a glass of cold milk, which perfectly balances the caramelized sugar topping.