Orejas (Sweet Puffy Palmiers)

Orejas are crisp little cookies with endless possibilities, you will not believe how easy these are to make.  Puff pastry sweetened with sugar baked until the sugar has caramelized and is light and fluffy. 

Orejas is a sweet treat made from puff pastry, sugar, and cinnamon and is common in panaderías found throughout Mexico. Orejas is also called Elephant Ears, and Palmiers.

How to Make Orejas (Sweet Puffy Palmiers)

This recipe takes only 3 ingredients to a light, fluffy pastry treat.

Start with thawing puff pastry for 40-45 minutes.
Preheat oven at 425 degrees F. Combine sugar, and spices. Set aside.

Line a baking sheet with parchment paper and spread about 1/4 cup of the cinnamon-sugar mixture on it, roughly in the shape of the puff pastry. 

Transfer the defrosted puff pastry to the baking sheet on top of the sugar mixture. Spread the remaining ¼ cup of sugar mixture liberally over the top of the puff pastry.

Use a rolling pin to gently roll out the puff pastry both horizontally and vertically, which will cement the sugar into the pastry.

Fold the puff pastry inward from the edges to meet in the middle. Then fold again, in half. 

With a sharp knife, cut half-inch slices and transfer to a parchment paper-lined baking sheet.

Bake for 6-7 minutes on one side and flip for another 4-5 minutes

Remove from oven and allow to cool on a cooling rack. Store leftovers in an airtight container for up to 5 days.

More Desserts to Make

Tres Leches Cake

Fruit Empanada

Sopapillas

Orejas(Mexican Pastry)
Author: The Busy Abuelita  
Preparation Time: 10 minutes + 40 minutes thawing time
Cooking time: 10 minutes
Servings: 18

Puff pastry sweetened with sugar, baked until the sugar has caramelized and is light and fluffy.

Ingredients:

• 1 sheet Puff Pastry
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg (optional)

Instructions:

1. Thaw puff pastry sheet for 40-45 minutes.
2. Preheat oven at 425 degrees F. Combine sugar, and spices. Set aside.
3. Line a baking sheet with parchment paper and spread about ¼ cup of the cinnamon-sugar mixture on it, roughly in the shape of the puff pastry.
4. Transfer the defrosted puff pastry to the baking sheet on top of the sugar mixture. Spread the remaining ¼ cup of sugar mixture liberally over the top of the puff pastry.
5. Use a rolling pin to gently roll out the puff pastry both horizontally and vertically, which will cement the sugar into the pastry.
6. Remove parchment paper. Fold the puff pastry inward from the edges to meet in the middle. Then fold again, in half. With a sharp knife, cut half-inch slices and transfer to a parchment paper-lined baking sheet.
7. Bake for 6-7 minutes on one side and flip for another 4-5 minutes
8. Remove from oven and allow to cool on a cooling rack. Store leftovers in an airtight container for up to 5 days.