Orejones
The name of this crunchy, sugary pastry alludes to their shape. You will find enormous ears in Mexican bakeries, but I’ve made smaller ones, which are perfect to serve for brunch or with coffee. They’re traditionally made with puff pastry, but I’ve used a mock puff recipe so you can make them at home easily, with less guilt (there is much less butter), and still have plenty of flavor and texture. I like to keep the ready made dough in the freezer so I always have them on hand for guests.
Recipe information
Yield
makes 3 to 4 dozen
Ingredients
Preparation
Step 1
Combine the sugar and canela in a small bowl and sprinkle about 1/4 cup of the mixture on a work surface. Roll out the puff pastry into a rectangle about 10 by 12 inches and sprinkle another 1/4 cup of the mixture on top.
Step 2
Mark the center of the rectangle (parallel to the long side) very lightly with a knife. Roll one of the long sides toward the center as tightly as possible. Repeat with the other side (both sides should touch in the middle) and press lightly so they stick together. Refrigerate for 30 minutes or freeze (wrap them in parchment paper) for later use.
Step 3
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper or nonstick mats.
Step 4
Remove the dough from the refrigerator and cut into 3 to 4 dozen 1/2-inch-thick slices. (To slice the frozen logs, let thaw for about 5 minutes so they won’t crack when you slice them.) Dip each slice into the remaining 1/4 cup sugar-canela mixture and place on the baking sheets, leaving about 1 inch between slices.
Step 5
Bake until golden brown, turn over the pastries, and bake for a few more minutes so that both sides are evenly caramelized, 8 to 10 minutes. Let cool on a wire rack.
