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Orejas
Mexican Elephant Ears
Crispy, sweet, and buttery puff pastry cookies, often called 'elephant ears' due to their shape. Coated in caramelized sugar, these palmiers are a delightful bakery classic.
đ§ Ingredienser
- 500 g Puff pastry(All-butter puff pastry is recommended for the best flavor. Ensure it is thawed according to package directions but still cold.)
- 200 g Granulated sugar(For coating and caramelization.)
- 1 tsp Ground cinnamon(Optional, but adds a warm spice note.)
đšâđł Instruktioner
- 1
Prepare the sugar mixture: In a shallow dish or on a clean work surface, combine the granulated sugar and ground cinnamon (if using). Mix well.
â±ïž 2 minutes - 2
Roll out the puff pastry: Lightly flour your work surface. Unfold or unroll the puff pastry sheet. Sprinkle about half of the sugar mixture evenly over the surface of the pastry. Using a rolling pin, gently roll the pastry into a rectangle approximately 30x40 cm (12x16 inches), pressing the sugar into the dough. Flip the pastry over and sprinkle the remaining sugar mixture on the other side, rolling gently again to embed the sugar.
â±ïž 8 minutes - 3
Shape the 'ears': Imagine a line down the center of the pastry rectangle. Fold the two long sides inwards to meet at the center line. Then, fold each side inwards again, so the folded edges meet in the middle. Finally, fold the pastry in half along the center line, as if closing a book. You should have a long, layered log of pastry.
â±ïž 5 minutes - 4
Chill the log: Wrap the folded pastry log tightly in plastic wrap. Refrigerate for at least 15-20 minutes (or freeze for 10 minutes) to firm up, which will make slicing much easier and cleaner.
â±ïž 20-30 minutes (includes chilling time) - 5
Preheat the oven and prepare baking sheets: Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.
â±ïž 5 minutes - 6
Slice the orejas: Unwrap the chilled pastry log. Using a sharp knife, slice the log into 1-1.5 cm (about 1/2 inch) thick slices. You should see the spiral pattern of the layers.
â±ïž 5 minutes - 7
Arrange and bake: Place the sliced pastry pieces cut-side down onto the prepared baking sheets, leaving about 5 cm (2 inches) of space between them as they will spread. Bake for 12-15 minutes, or until the bottoms are golden brown and the sugar has begun to caramelize. Carefully flip each oreja using a spatula and bake for another 10-15 minutes, or until the other side is deeply golden brown and caramelized. Watch closely to prevent burning.
â±ïž 25-30 minutes - 8
Cool: Remove the orejas from the baking sheets immediately and place them on a wire rack to cool completely. They will crisp up further as they cool.
â±ïž 15 minutes
đĄ Proffstips
- âThe name 'oreja' means 'ear' in Spanish, referring to the shape of the pastry.
- âThe sugar on the bottom will caramelize and can become very hot. Be careful when flipping and handling.
- âFor the crispiest results, ensure the sugar is well-embedded and bake until deeply golden brown.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of cardamom or nutmeg to the sugar mixture for a different spice profile.
- Drizzle with melted dark or white chocolate once completely cooled.
- Sprinkle with flaky sea salt after baking for a sweet and salty contrast.