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