Description
One of Mexico's most popular kinds of pan dulce.
Ingredients
Units
Scale
- 1 sheet Pepperidge Farm puff pastry, defrosted
- 1/2 cup Zulka morena granulated cane sugar
- 3/4 teaspoon ground cinnamon
Instructions
- Line a large cutting board with parchment paper and unfold the puff pastry sheet to defrost for about 45 minutes to an hour.
- When pastry is defrosted, preheat the oven to 425 degrees F.
- 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.
- Transfer the defrosted puff pastry to the baking sheet on top of the cinnamon sugar and peel the parchment paper off the other side. Spread the remaining ¼ cup of cinnamon sugar 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 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.
Notes
Recipe prep and cook time does NOT include 45-60 minutes of inactive prep to defrost frozen puff pastry sheets.