Orejas Pan Dulce Recipe
In the realm of sweet delights, there exists a pastry that captivates both the eye and the palate—Orejas Pan Dulce, also known as Palmiers or Elephant Ears.
Ingredients
- 1 box Puff pastry
- 2-3 tablespoon Butter (melted)
- ½ cup cane sugar or demerara sugar
- ¾ teaspoon Cinnamon (ground)
- ¼ teaspoon Nutmeg (ground)
Instructions
- Defrost the puff pastry in the refrigerator overnight or leave it on the counter for about 45 minutes.
- When the pastry is defrosted, preheat the oven to 425 degrees F.Mix the sugar, cinnamon, and nutmeg together.
- Place parchment paper on your countertop and sprinkle about ¼ cup of the cinnamon sugar mixture on it, making a shape similar to the pastry.
- Brush one side of the pastry with melted butter, then flip it over and place it on top of the sugar mixture on the countertop.
- Brush the side facing up with melted butter and generously spread the remaining ¼ cup of sugar mixture over the top of the pastry.
- Gently roll the pastry with a rolling pin to help the sugar and butter blend into the pastry. Be careful not to flatten it too much.
- Fold the pastry from the edges on the long side, making the outside edges meet in the middle. Repeat this folding process one more time.
- Use a sharp knife to cut slices that are about three-quarters of an inch thick. Place them, with the cut side down, on baking sheets lined with parchment paper (you may need two sheets because they expand).
- Bake in the preheated oven at 425 degrees for 5-7 minutes on one side. Then, remove the baking sheet, flip the pastries over, and bake for another 3-4 minutes.
- Once done, take them out of the oven and let them cool on a cooling rack. You can store any leftovers in a sealed container for up to 5 days.