Make Crispy Orejas – A Classic Mexican Pastries (No-Fry)
Mexican pastries, you have probably tried orejas at some point. Orejas, which means ears in Spanish, are also known as palmiers, elephant ears, or pig’s ears in other countries. They are thin and flaky pastries that are coated with sugar and cinnamon and baked until crisp and caramelized. They are a perfect treat for breakfast, snack, or dessert.
Orejas are one of the most popular types of pan dulce (sweet bread) in Mexico. You can find them in any panaderia (bakery) or street vendor. These Pastries are made with puff pastry, (a dough that has many layers of butter and flour). When the puff pastry is baked, the butter gets melted and creates steam that lifts the layers and creates a flaky texture and gives crispiness to the pastry.
Making orejas at home is easier than you think. You don’t need to make your own puff pastry from scratch, although you can if you want to. You can use store-bought puff pastry and get excellent results by Baking the slices in a hot oven until they are golden and crisp.
The best part about making orejas at home is that you can customize them to your liking. You can use any variety of sugar, such as brown sugar, turbinado sugar, or piloncillo (unrefined cane sugar). You can add other different spices, such as nutmeg, cardamom or ginger. You can even dip these mexican pastries in chocolate or dulce de leche for extra flavour and taste.
Easy Homemade Orejas Mexican Pastries
In this post, I will show you how to make baked orejas mexican pastries recipe with step-by-step instructions and tips. You will love how easy and delicious they are. Let’s get started!
This recipe for baked orejas mexican pastries is simple and foolproof. You only need 4 ingredients to make this Mexican Pastries: puff pastry, sugar, cinnamon, and salt. You don’t need to fry the orejas, which makes them healthier and less messy. The orejas come out crispy, flaky, and sweet, with a hint of cinnamon. They are perfect for any occasion, whether it’s a breakfast treat, a coffee break snack, or a dessert indulgence.
This recipe makes about 24 orejas, depending on the size of your puff pastry sheet and how thin you slice them. You can easily double or triple the recipe by simply increasing the ingredients in proportion if you want to make more. You can also freeze the unbaked orejas and bake them whenever you want a fresh batch.
The Orejas are best enjoyed on the same day they are baked, you will get full flavour and taste of the Mexican Patry Orejas.
You can store these Mexican Pastries in an airtight container at room temperature for up to 3 days. If your stored pastries get moisture or becoming damp, you can reheat them in the oven for a few minutes to restore their crispiness.
If you love Mexican pastries recipes, you will love this recipe for baked orejas mexican pastries. They are so easy to make and so much delicious to eat as it is or with glass of milk, a cup of tea or coffee. Try them today and enjoy!
- 1 Puff Pastry (about 10 x 15 inches, thawed according to package directions)
- 1/4 cup Granulated sugar (You can use any kind of sugar you like for this recipe, such as brown sugar, turbinado sugar, or piloncillo (unrefined cane sugar). Each one will give a slightly different flavor and color to the orejas.)
- 1 tsp Ground Cinnamon (You can also add other spices to the sugar mixture, such as nutmeg, cardamom, or ginger. Experiment with different combinations and see what you like best.)
- A Pinch Salt
Preheat oven to 375°F and line a baking sheet with parchment paper.
In a small bowl, combine the sugar, cinnamon, and salt. Mix well.
Sprinkle some of the sugar mixture on a clean work surface and place the puff pastry sheet on top. Sprinkle more sugar mixture on top of the puff pastry and roll it lightly with a rolling pin to press the sugar into the dough.
Fold the puff pastry in half and sprinkle more sugar mixture on both sides. Roll it lightly again with the rolling pin.
Fold the puff pastry in half again and sprinkle more sugar mixture on both sides. Again Roll it lightly with the rolling pin.
Cut the puff pastry into thin slices, about 1/4 inch thick, and place them on the prepared baking sheet, leaving some space between them.
Bake for 15 to 18 minutes, or until golden and crisp, flipping them halfway through for even browning.
Transfer to a wire rack to cool completely and enjoy your own home made Orejas Mexican Pastries
Servings 24
- Amount Per Serving
- Calories 115kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Sodium 50mg3%
- Total Carbohydrate 14g5%
- Sugars 5g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes:
- Orejas are best enjoyed on the same day they are baked, but you can store them in an airtight container at room temperature for up to 3 days.
- You can also reheat them in the oven for a few minutes to restore their crispiness.
Alternates:
- You can use any kind of sugar you like for this recipe, such as brown sugar, turbinado sugar, or piloncillo (unrefined cane sugar). Each one will give a slightly different flavor and color to the orejas.
- You can also add other spices to the sugar mixture, such as nutmeg, cardamom, or ginger. Experiment with different combinations and see what you like best.
- If you want to make your own puff pastry from scratch, you can follow this easy homemade puff pastry recipe.
- If you want to make the orejas ahead of time, you can freeze the unbaked orejas on a baking sheet until firm, then transfer them to a freezer bag and store them for up to 3 months. When you are ready to bake them, place them on a parchment-lined baking sheet and bake them as directed, adding a few minutes to the baking time.
Tips:
- If the puff pastry is too soft or sticky, you can chill it in the refrigerator for 10 minutes before slicing and baking.
- If the orejas are browning too quickly, you can lower the oven temperature to 350°F and bake them for a few more minutes.
- If you want to make the orejas more decadent, you can dip them in melted chocolate or dulce de leche after they are cooled.
Equipments Used/Needed:
- Baking sheet
- Parchment paper
- Small bowl
- Measuring cups and spoons
- Rolling pin
- Knife