Jessica Dee

Home baker. Dessert & Mexican bread maker.



This puff pastry is named after a decorated dart used by matadors to agitate bulls. It is flaky and buttery with the perfect amount of sugar on top.
Prep Time 1 hour
Cook Time 25 minutes
Cuisine Mexican
Servings 15 pieces


  • 1 large baking sheet
  • parchment paper
  • 1 Rolling Pin
  • 1 pastry cutter
  • 1 pastry brush


  • 250 g cold unsalted butter 1 cup (16 Tbs) + 2 Tbs
  • 2/3 cup ice cold water
  • 1/2 tsp salt
  • 300 g all-purpose flour 2 cups
  • 2 tsp sugar
  • extra butter for brushing
  • extra sugar for topping


Rough Puff Pastry

  • Cut up butter into small, thin squares. Prepare water in liquid measuring cup. Place the butter and water in the freezer for 15 minutes.
    In the meantime, sift the flour and sugar in a large mixing bowl.
    Remove water and butter from freezer. Add salt to the prepared water and stir for a few seconds.
    Add all of the butter to the flour, toss the flour and butter together.
    With a pastry cutter or your fingers, cut the butter into the flour.
    The dough should look course, with small pieces of butter.
    Add the cold salted water a little at a time, making sure to toss and combine until the dough comes together.
    Place the dough on a floured work surface and form into a small square, about 8 x 8 inches.
    Wrap the square dough in plastic and place in the refrigerator for 30 minutes.
    Generously flour your work surface and place the dough on top. Dust flour on top of dough.

Folding technique

  • Roll dough out to about 8 x 20 inches.
    Fold one long side to the center, then fold the other long side on top of the opposite fold. Like a business letter fold.
    Turn the dough 90 degrees. Roll the dough out to 8 x 20 inches again.
    Fold one long end to the center, then fold the other end to the center (do not overlap). Fold at the center crease.
    Turn 90 degrees again. Roll out to 8 x 20 inches.
    Fold one long end to the center, then fold the other end to the center. Fold at the center crease. Do not roll out.
    Wrap in plastic and place in refrigerator for 30 minutes.
    Preheat oven to 360F.
    Melt butter and let cool.
    Place dough on floured work surface and roll it out to 8 x 20 inches.
    The ends may be round, you can trim the edges to make them more uniform.
    With a knife, cut 1-inch pieces starting at one long end. Each piece will be about 8 inches long.
    Place strips on a parchment lined baking sheet. With a knife or pastry cutter, make indentions down each piece.
    Brush butter on each pastry strip, twice.
    Gently press each strip, butter side down into sugar. Place sugar side up on tray.
    Bake for 25 minutes.


** I used a rough puff pastry method. You cut the butter into the flour, leaving chunks of butter. It is not as precise or time consuming as traditional puff pastry. 
  • You can use a stand mixer to make the dough, but I prefer by hand for this recipe. 
  • Flour your rolling pin so it won’t stick when you are rolling dough. 
  • If dough sticks to bottom of work surface, dust some flour under and carefully remove from work surface. 
Keyword banderillas, mexican sweet bread, pan dulce, puff pastry

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