Mexican cuisine · Desserts & Sweets

Orejas Mexicanas

Puff pastry rolled in sugar from both sides and baked in the oven into crisp, caramelized hearts.

Ingredients · for 8 servings

• 2 rolls puff pastry (275 g each)
• 150 g sugar
• 2 tsp cinnamon
• 1 pinch salt
• 1 egg for brushing
• 2 tbsp brown sugar

Instructions

1. Mix the sugar, cinnamon and a pinch of salt and generously dust the work surface with about a third of it – no flour is needed here.
2. Roll out one puff pastry sheet on the sugared surface, brush thinly with whisked egg and sprinkle again with cinnamon sugar, then press lightly with a rolling pin.
3. Roll both long sides firmly inward toward the center so two rolls lie side by side, then place the roll in the freezer for 15 min. so it can be sliced cleanly.
4. Repeat with the second puff pastry sheet, then cut both strands into 1 cm thick slices and place them with plenty of space on two baking sheets lined with parchment paper.
5. Sprinkle the slices with the brown sugar and bake in a preheated oven at 200 °C top/bottom heat for 10 min., then flip and bake for another 5–7 min. until both sides are golden and caramelized.
6. Lift the orejas off the sheet immediately with a spatula and let cool on a wire rack until fully crisp.