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MexicanAuthentic Cuisine

Orejas

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Orejas

Orejas are a beloved staple in the panaderías that dot the streets of Mexico, inviting passersby with their enticing aroma. The name, meaning 'ears' in Spanish, refers to their distinctive shape, a familiar sight in the bustling windows of these bakeries. While they are a daily delight enjoyed across the country, this home version captures the essence of those bakery-fresh flavors, bringing warmth and comfort to any table.

These pastries should be crisp and flaky, with each bite offering a satisfying crunch followed by the sweetness of sugar and a hint of cinnamon's warmth. The egg wash gives them a golden finish, making them as beautiful as they are delicious. Enjoy them as a simple yet indulgent treat that embodies the everyday joy of Mexican baking.

Ingredients

  • 500 g (1 lb)puff pastry — chilled
  • 200 g (1 cup)sugar — for rolling
  • 1 tspground cinnamon
  • 1egg — beaten, to glaze

Method

  1. Begin by lightly dusting your work surface with flour. Take the 500 g (1 lb) puff pastry and roll it out into a large rectangle, about 1/8 inch thick. Ensure the pastry is even in thickness to allow for uniform baking.
  2. In a small bowl, mix 200 g (1 cup) sugar with 1 tsp ground cinnamon. Sprinkle half of this cinnamon sugar mixture evenly over the entire surface of the rolled-out pastry, pressing gently so it adheres.
  3. Fold the long sides of the rectangle towards the center so they meet without overlapping. Sprinkle the remaining cinnamon sugar over the folded pastry, pressing gently again.
  4. Fold the pastry in half lengthwise, aligning the folded edges together. Gently press down to seal. Using a sharp knife, cut the folded pastry into slices about 1/2 inch wide.
  5. Line a baking sheet with parchment paper. Place the slices on the sheet, cut side up, leaving about 2 inches of space between each piece to allow for spreading.
  6. In a small bowl, beat 1 egg and brush it lightly over the tops of the pastry slices. This will give them a beautiful golden color as they bake.
  7. Preheat your oven to 400°F (200°C). Bake the orejas for 12-15 minutes or until they are puffed and golden brown. They should be crisp and caramelized on the edges.
  8. Once baked, remove the orejas from the oven and immediately transfer them to a wire rack to cool slightly. While still warm, you can sprinkle a bit more cinnamon sugar on top if desired, enhancing their sweet aroma.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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