Cinnamon Sugar Ears Mexican Recipe

Cinnamon Sugar Ears Mexican Recipe

Ingredients

Recipe for: Orejones – Cinnamon Sugar Ears

Makes 3 to 4 DOZEN

• ¾ cup sugar
• 1 teaspoon freshly ground canela
• 1 recipe Quick Puff Pastry

Method

1. Combine the sugar and canela in a small bowl and sprinkle about ¼ cup of the mixture on a work surface
2. Roll out the puff pastry into a rectangle about 10 by 12 inches and sprinkle another ¼ cup of the mixture on top
3. Mark the center of the rectangle (parallel to the long side) very lightly with a knife
4. Roll one of the long sides toward the center as tightly as possible
5. Repeat with the other side (both sides should touch in the middle) and press lightly so they stick together
6. Refrigerate for 30 minutes or freeze (wrap them in parchment paper) for later use
7. Preheat the oven to 375°F
8. Line 2 baking sheets with parchment paper or nonstick mats
9. Remove the dough from the refrigerator and cut into 3 to 4 dozen ½-inch-thick slices
10. To slice the frozen logs, let thaw for about 5 minutes so they won’t crack when you slice them
11. Dip each slice into the remaining ¼ cup sugar-canela mixture and place on the baking sheets, leaving about 1 inch between slices
12. Bake until golden brown, turn over the pastries, and bake for a few more minutes so that both sides are evenly caramelized, 8 to 10 minutes
13. Let cool on a wire rack

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