‘Ears‘

‘Ears‘

Orejas

By
From
My Abuelo's Mexican Feast
Makes
12-15

Orejas are based on French palmiers, small, ear-like, flaky, buttery cookies. My Abuelo‘s family recipe is a variation on the original, with the addition of ground cinnamon. A tray of sweet breads at merienda (snack) time was never complete if orejas were missing.

Ingredients

Quantity Ingredient
170g caster sugar
4 sheets frozen puff pastry, thawed
ground cinnamon, for dusting

Method

  1. Preheat the oven to 180°C.
  2. Sprinkle 3 teaspoons of the sugar on one sheet of pastry, dust liberally with cinnamon and press firmly with your fingers to encrust the sugar and cinnamon into the pastry. Cover this sheet with another sheet of pastry and repeat the process with the sugar and cinnamon.
  3. Continue this method until all 4 sheets of pastry are used. You should have a stack of pastry sheets one on top of the other.
  4. Fold about 2 cm of one edge of the pastry onto itself. Repeat this process on the opposite side of the pastry. Continue folding both ends until they meet.
  5. With a very sharp knife, cut crossways slices of pastry around 2 cm thick and arrange them on a baking tray lined with baking paper, leaving enough room for them to expand as they bake.
  6. Dissolve the remaining caster sugar in 60 ml water, and then brush over the top of the unbaked orejas. This will give them a lovely crunchy topping.
  7. Bake for 12–15 minutes or until just golden and the sugar is bubbling. Remove from the tray while still hot and allow to cool completely on a wire rack.
  8. These will keep for around 1 week stored in an airtight container.
Tags:
Mexican
Latin
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