Orejas (Palmiers) Recipe
This quick and easy recipe for Mexican Orejas, a deliciously crisp cinnamon-sugar pan dulce, is the perfect last-minute dessert.
Servings: 16
Cost: 5
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
Calories: 217kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 76mg | Potassium: 20mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 1mg