Orejas Pan Dulce (Orejitas)
2
on Apr 17, 2025
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Flaky, buttery, and coated in a sweet cinnamon-sugar crunch, Orejas—also known as Orejitas, Palmiers or Elephant Ears—are a classic Mexican sweet bread (pan dulce). With just three ingredients, these golden beauties are unbelievably easy to make and perfect for serving with atole de vainilla, café de olla, or Mexican hot chocolate. Whether you’re celebrating Easter, Cinco de Mayo, or just want to add something sweet to your morning cafecito, orejas always bring that special bakery-style flair.
Table of Contents
- What are Orejas?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- Optional Variation: Brushing with Butter
- How to Make Orejas Cookies (Mexican Palmiers)
- Serving & Topping Suggestions
- Orejas (Palmiers) Expert Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Recipes
- Orejas (Palmiers) Recipe
What are Orejas?
Orejas—Spanish for “ears”—are a beloved type of Mexican sweet bread (pan dulce) made by folding puff pastry with a generous layer of cinnamon and sugar, then baking until crisp and golden. Their iconic curled shape is what gives them their name, often compared to ears, hearts, or even butterfly wings.
Originally inspired by the French palmier, a delicate pastry shaped like a palm leaf or butterfly, this treat made its way to Mexico and became a panadería favorite. While the French version has many names—palm leaves, French hearts, even glasses—in Mexico, they’re affectionately known as orejas or orejitas and are often slightly crispier with that signature cinnamon-sugar crunch.
Why You’ll Love This Recipe
Customizable – Add melted butter for extra caramelization if desired.
Only 3 ingredients – You likely already have them on hand!
Fast and easy – Just roll, sprinkle, fold, slice, and bake.
Pairs beautifully with traditional Mexican drinks like café de olla or Mexican hot chocolate.
Festive and fun – Great for Easter brunch or a Cinco de Mayo dessert table.
Ingredients & Substitutions
Here’s what you’ll need to make these crispy cinnamon-sugar orejas cookies:
- Puff pastry – Thawed in the refrigerator if frozen. You can use a butter-based pastry or one made with shortening.
- Granulated sugar and ground cinnamon
The complete list of ingredients and detailed instructions can be found in the printable recipe card below.
Optional Variation: Brushing with Butter
If you’re using a butter puff pastry, like Dufour or Trader Joe’s, there’s no need to brush it with butter. The sugars will naturally caramelize beautifully.
However, other brands like Pepperidge Farm, are made with shortening. Now, I don’t necessarily recommend it, but if you want more of that deeply caramelized, sugary topping, go ahead and brush the pastry lightly with melted butter before adding the cinnamon-sugar. It gives you that bakery-style golden crackle on top.
How to Make Orejas Cookies (Mexican Palmiers)
Step 1: Prepare the Cinnamon-Sugar Mixture. In a small bowl, mix together 1 cup of sugar with 2 teaspoons of ground cinnamon.
Step 2: Roll Out the Puff Pastry. Place one sheet of puff pastry on your countertop (no flour needed!). Lightly roll it out to flatten.Sprinkle a generous layer of cinnamon-sugar over the top. Use a rolling pin to gently press the sugar into the dough.
Step 3: Fold the Dough. Fold about 1 inch of the right side toward the center. Do the same on the left side. Repeat the folding until both sides meet in the center. Sprinkle additional cinnamon-sugar as needed between folds.
Step 4: Slice and Shape. Cut the folded dough into ¾-inch slices. If desired, dip each piece into the remaining cinnamon-sugar for extra crunch. Arrange the pieces on a parchment-lined baking sheet.
Step 5: Repeat. Repeat the process with the second sheet of puff pastry.
Step 6: Bake. Preheat the oven to 375°F. Bake for 20 minutes, then flip each piece and bake for an additional 4 to 5 minutes until golden and crisp.
Serving & Topping Suggestions
Orejas are best enjoyed fresh from the oven or at room temperature, paired with a warm drink. Serve them with a cozy mug of atole de vainilla, café de olla, or Mexican hot chocolate for a nostalgic treat that tastes just like a morning visit to the panadería. They also make a beautiful addition to a brunch spread alongside fresh fruit, cheeses, or other Mexican sweet breads. For a little extra sparkle and crunch, feel free to dust them with more cinnamon sugar right before serving.
Orejas (Palmiers) Expert Tips & Tricks
Don’t overcrowd the pan—they expand as they bake.
No flour needed when rolling out puff pastry.
Work quickly—the dough is easier to fold and slice when it’s still chilled.
Flip halfway through baking for even caramelization.
Storage Instructions
Store cooled orejas in an airtight container in the refrigerator for up to 5 days. If stacking, separate with parchment paper to keep them from sticking. Reheat in a warm oven for a few minutes to bring back that crisp texture.
Frequently Asked Questions
Orejas means “ears” in Spanish. In English, they’re often called Elephant Ears (orejas de elefante), though they’re also known as Palmiers in French.
In Italy, a similar pastry is known as Prussiane. They’re slightly different in size but made with puff pastry and sugar, just like orejas.
Orejitas means “little ears.” It’s just a cute or smaller version of orejas. The names are often used interchangeably.
They’re a sweet indulgence—made with puff pastry and sugar—so they’re best enjoyed as an occasional treat. But they’re so worth it!
More Recipes
If you tried this Orejas (Palmiers) recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below! I love hearing how recipes turn out in your kitchen, and your feedback helps others too.
Orejas (Palmiers) Recipe
Ingredients
- 2 sheets puff pastry , (thawed in refrigerator if frozen)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- melted butter for brushing, optional (see notes)
Instructions
- In a bowl, stir together sugar and cinnamon.
- Place 1 sheet puff pastry on counter (no flour needed). Lightly roll to flatten.
- Sprinkle sugar mixture evenly over pastry. Gently roll over to press sugar into dough.
- Fold 1 inch from each side toward center. Repeat folding until both sides meet in the middle.
- Cut folded pastry into ¾-inch slices. Dip in extra cinnamon sugar if desired.
- Repeat with second pastry sheet.
- Bake at 375°F for 20 minutes. Flip each piece and bake 4–5 more minutes until crisp and golden.
- Let cool before serving or storing.
Notes
- Butter tip: If using Pepperidge Farm pastry (made with shortening), brushing with melted butter helps create a more caramelized, bakery-style topping.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat in a warm oven to restore crispiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fantastic! And not hard to make. Your dessert recipes are just as great as your savory. Thank you for sharing all the different Mexican food repcipes you’ve shared.
Looking for a crazy easy dessert? These orejas are a must!