Going into a Mexican bakery you will find all sorts of pan dulce, or sweet bread pastries. Orejas have always been a favorite, and they are so EZPZ to make at home.
Ingredients
- 1 pack thawed frozen puff pastry
- 2 tsp cinnamon
- 1/2 cup granulated cane sugar
- AOOC Persian Lime OO
Directions
- Pre-heat oven to 425F
- Flatten out pastry.
- In a small bowl mix together cinnamon, sugar, and about a tablespoon of Persian Lime OO.
- Line a baking sheet with parchment paper and spread about ΒΌ cup of the cinnamon sugar mixture on it. 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 at 425 degrees F for 5-7 minutes on one side, remove from oven and flip orejas with a spatula, and bake for another 3-4 minutes. Remove from oven and allow to cool on a cooling rack. Store leftovers in an airtight container for up to 5 days.
- Enjoy with a reduction of the AOOC Raspberry Dark Balsamic!
