If you’ve ever walked into a Mexican bakery and been mesmerized by rows of flaky, caramelized pastries, you’ve likely seen orejas. These buttery, sugar-coated treats—also known as Mexican elephant ears—are one of the simplest yet most comforting types of pan dulce. In this post, we’ll explore what makes orejas so special, how to make them at home with just one sheet of puff pastry, and tips to keep them crispy for days. Whether you’re a long-time pan dulce lover or a curious baker, you’ll find joy in the crunch of these sweet spirals.
The Magic of Orejas in Our Multigenerational Kitchen
I still remember the first time I made orejas with Grandma. The kitchen smelled like cinnamon and sugar, and the windows fogged from the oven’s warmth. While my daughter ran around the table with sticky fingers, Grandma leaned in and whispered, “This is how we keep sweetness in the family.” That’s how orejas became more than just dessert—they became tradition.
Orejas, or Mexican elephant ears, are a type of pan dulce that’s incredibly simple—just puff pastry, cinnamon, and sugar—but they carry the soul of a bakery in every bite. If you’ve ever wondered what orejas pan dulce are, they’re crisp, caramelized pastries shaped like hearts or spirals. In English, they’re often called elephant ears or palmiers, but to us, they’re always orejas—and always homemade with love.
A Sweet Symbol of Heritage and Simplicity
Making orejas reminds me that you don’t need complicated ingredients to make something meaningful. As a wife, mom, and granddaughter sharing a small kitchen, I value recipes that are quick yet full of flavor and warmth. With just one puff pastry sheet and a handful of pantry staples, this orejas recipe fits perfectly into busy evenings and quiet weekend mornings.
For women like me—multitasking queens who find comfort in sweet things—this recipe is more than a treat. It’s a reminder of where we come from, and a promise to keep traditions alive, one sugar-crusted spiral at a time. If you’re craving something crisp, golden, and undeniably nostalgic, this one’s for you.
Ingredients for Perfect Orejas
Simple Ingredients, Big Pan Dulce Flavor
The beauty of orejas lies in their simplicity. You don’t need yeast, mixers, or hours of rising time—just a few pantry staples and a puff pastry sheet. If you’ve ever asked yourself “What is an oreja made of?”—here’s your answer. This classic pan dulce needs only four ingredients, yet delivers bakery-style crispness and that iconic sugar crunch. Keep in mind: quality puff pastry makes a difference, so grab a good brand for the best flake.
Here’s what you’ll need to make homemade orejas:
Ingredients:
- 1 sheet puff pastry, thawed (about 9–10 inches square)
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- All-purpose flour (for dusting the surface)
That’s it! No butter, no eggs—just the magic of puff pastry and cinnamon sugar baked to golden perfection.
Smart Swaps & Flavor Variations for Orejas
If you’re feeling a little creative or need to make adjustments based on what’s in your pantry, here are some flavorful and easy substitutions:
- Spice it up: Add a pinch of nutmeg or cardamom to the cinnamon sugar for a slightly different aromatic twist.
- Use brown sugar: Swap half the granulated sugar with light brown sugar for a deeper, caramel flavor.
- Add citrus: Zest a bit of orange or lemon into the sugar for a fresh, fragrant touch.
- Chocolate orejas: Drizzle cooled cookies with melted chocolate or dip half into dark chocolate after baking.
These tiny tweaks can turn your orejas pan dulce into something uniquely yours. I love serving them with coffee or champurrado—especially after trying new flavor twists.
How to Make Orejas (Mexican Elephant Ears – Pan Dulce) Step by Step
Easy Puff Pastry Method for Orejas
Making orejas at home is surprisingly fast. You won’t need special tools—just a rolling pin, a sharp knife, and your hands. If you’re wondering how long orejas pan dulce stay fresh, the good news is they keep well for up to 4–5 days in an airtight container (we’ll talk storage in Part 4). For now, let’s focus on that flaky, caramelized finish you crave from a Mexican bakery.
Follow these simple steps to make authentic, golden-brown orejas in your own kitchen.
Step-by-Step Instructions:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
Step 2: Make Cinnamon Sugar
In a small bowl, mix ½ cup granulated sugar and 1 teaspoon ground cinnamon. Set aside.
Step 3: Prepare the Puff Pastry
Lightly dust a clean surface with all-purpose flour. Unfold the thawed puff pastry sheet (about 9–10 inches square) and lay it flat.
Step 4: Add Sugar and Roll
Sprinkle half the cinnamon sugar mixture evenly over the pastry. Use a rolling pin to gently press the sugar into the dough, flattening slightly and spreading it just a bit.
Step 5: Fold the Dough
- Fold the left and right edges toward the center so they meet.
- Fold both sides in again toward the center.
- Finally, fold one side over the other to form a tight log.
Place the folded pastry log seam-side down.
Step 6: Slice and Coat
Using a sharp knife, slice the log into ½-inch thick pieces. Dip each piece into the remaining cinnamon sugar on both sides, coating generously.
Step 7: Bake the Orejas
Place each piece flat on the lined baking sheet, spacing about 2 inches apart. Bake for 12–15 minutes total, flipping halfway through (at around 6–7 minutes), until both sides are golden and caramelized.
Step 8: Cool and Serve
Transfer baked orejas to a wire rack to cool completely. Serve them warm or at room temperature with café de olla or a glass of milk.
Serving Orejas, Flavor Variations & How to Store Them
How to Serve Orejas
Orejas are meant for moments of pause—the kind of sweet bite that turns coffee breaks into comfort rituals. Traditionally, they’re served with café con leche or abuelita hot chocolate. My daughter loves dunking hers in a warm mug after school, and Grandma insists they taste better when shared at the table, not on the go.
You can serve them:
On a dessert platter with other pan dulce like Mexican conchas
Alongside ice cream for a quick and crunchy topping
Wrapped in parchment as edible gifts during holidays
They’re just as perfect for brunch spreads as they are for quiet, late-night cravings.
Creative Twists & How Long Orejas Stay Fresh
These crisp, caramelized cookies are endlessly customizable. Want to make them stand out at your next gathering? Try these ideas:
Add citrus zest to the sugar mix for a brighter flavor.
Dip half of each oreja in melted dark chocolate and sprinkle with flaky sea salt.
Use vanilla sugar instead of cinnamon sugar for a fragrant twist.
Shape variation: Instead of the heart shape, slice the log slightly thinner and twist each piece into spirals.
Now, let’s answer the popular question: How long do orejas pan dulce stay fresh?
Stored in an airtight container at room temperature, orejas stay crisp for 4–5 days. If you live in a humid climate, add a dry paper towel to the container to help absorb moisture. Avoid refrigerating them—it softens the crisp texture. For longer storage, freeze in a sealed bag for up to one month and re-crisp in a 300°F oven for a few minutes.
Frequently Asked Questions About Orejas
What are orejas pan dulce?
Orejas are a type of Mexican pan dulce (sweet bread) made from puff pastry that’s coated in cinnamon sugar, folded into a heart shape, and baked until golden and crisp. The name “oreja” means “ear” in Spanish, inspired by their resemblance to elephant ears or human ears. They’re flaky, crunchy, and caramelized—perfect with coffee.
What is oreja called in English?
In English, orejas are commonly called elephant ears or palmiers. While French palmiers are nearly identical in shape, Mexican orejas are often associated with cinnamon sugar and a panadería tradition rooted in warmth and family.
How long does orejas pan dulce stay fresh?
Orejas stay fresh for 4 to 5 days when stored in an airtight container at room temperature. To maintain their crisp texture, avoid refrigeration. You can also freeze them for up to a month and reheat in a low oven for 5–6 minutes.
What is an oreja?
An oreja is a flaky, sweet pastry made from puff pastry dough that’s folded into a signature ear shape, sprinkled with cinnamon sugar, and baked until caramelized. In Mexican culture, it’s a beloved type of pan dulce found in bakeries and homemade kitchens alike.
Conclusion
Making orejas (Mexican elephant ears) is a simple way to bring the heart of a panadería into your own kitchen. With just one sheet of puff pastry and a little cinnamon sugar, you can create a batch of golden, flaky treats that taste like tradition. Whether you’re keeping old family rituals alive or starting your own, orejas are a sweet reminder that the best recipes are the ones that bring people together.
Print
Orejas (Mexican Elephant Ears – Pan Dulce): Crisp, Sweet & Simple
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10–12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Crispy, caramelized Orejas (Mexican elephant ears) made from puff pastry, cinnamon, and sugar. A classic pan dulce you can bake in just 25 minutes.
Ingredients
1 sheet puff pastry, thawed (about 9–10 inches square)
½ cup granulated sugar
1 teaspoon ground cinnamon
All-purpose flour, for dusting the surface
Instructions
Preheat oven to 400°F and line a baking sheet with parchment paper.
Mix sugar and cinnamon in a small bowl.
Unfold and lightly flour your puff pastry sheet.
Sprinkle half of the sugar mix over the dough and roll it in gently.
Fold both edges to the center, then fold again and close into a log.
Slice into ½-inch pieces and coat both sides with remaining cinnamon sugar.
Place on baking sheet 2 inches apart.
Bake 12–15 minutes, flipping halfway, until golden brown.
Transfer to a wire rack to cool completely.
Serve warm or store airtight up to 5 days.
Notes
Avoid refrigerating to keep orejas crisp. Store in an airtight container at room temperature for up to 5 days, or freeze and reheat in a low oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg