📝 About This Recipe
A staple of every Mexican panadería, Orejas (Elephant Ears) are delicate, heart-shaped pastries made from hundreds of layers of buttery puff pastry. These treats are prized for their incredible crunch and the deep, amber glaze that forms as the sugar caramelizes against the heat of the oven. Light, airy, and deceptively simple, they offer a sophisticated balance of French technique and Mexican soul that melts in your mouth with every bite.
🥗 Ingredients
The Pastry Foundation
- 2 sheets Puff Pastry Dough (high-quality, all-butter variety, thawed but cold)
- 2 tablespoons All-purpose flour (for dusting the work surface)
The Sweet Coating
- 1.5 cups Granulated sugar (divided use)
- 1 teaspoon Ground cinnamon (Mexican Canela is preferred for its floral notes)
- 1/4 teaspoon Kosher salt (to balance the sweetness)
- 2 tablespoons Unsalted butter (melted and slightly cooled)
Optional Chocolate Dip
- 1/2 cup Semi-sweet chocolate chips (melted)
- 1 teaspoon Coconut oil (for a glossy finish)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats. This is crucial because the sugar will turn into sticky caramel.
-
2
In a medium bowl, whisk together the granulated sugar, ground cinnamon, and kosher salt until the cinnamon is evenly distributed.
-
3
Clean your work surface and sprinkle about 1/4 cup of the cinnamon-sugar mixture directly onto the surface instead of flour.
-
4
Place one sheet of cold puff pastry onto the sugar. Lightly brush the top of the dough with a thin layer of melted butter.
-
5
Sprinkle another 1/4 cup of the sugar mixture over the top of the dough. Use a rolling pin to gently press the sugar into the pastry, rolling it into a rectangle approximately 10x12 inches.
-
6
Find the center point of the rectangle along the long side. Fold the left edge inward halfway to the center, then do the same with the right edge.
-
7
Fold the edges inward again so they meet exactly in the middle. You should now have a long, narrow strip with multiple layers.
-
8
Fold one half over the other, like closing a book. This creates the classic 'ear' or 'heart' shape. Wrap this log in plastic wrap and chill in the freezer for 10 minutes to firm up.
-
9
Repeat steps 4 through 8 with the second sheet of puff pastry and the remaining sugar.
-
10
Remove the dough from the freezer. Using a sharp serrated knife, slice the log into 1/2-inch thick pieces.
-
11
Toss each slice in the remaining sugar mixture to coat the cut sides thoroughly.
-
12
Place the slices on the prepared baking sheets, spacing them at least 3 inches apart. They will expand significantly as they bake.
-
13
Bake for 10-12 minutes until the bottoms are golden brown. Carefully flip each pastry over using a spatula.
-
14
Bake for another 7-10 minutes until the other side is deeply caramelized and the pastry is puffed and crisp. Watch closely to prevent burning!
-
15
Transfer the Orejas immediately to a wire rack. If left on the parchment, the cooling caramel will glue them to the paper. Let cool completely to reach maximum crispness.
💡 Chef's Tips
Always use cold puff pastry; if the butter in the dough melts before baking, you will lose the flaky layers. Don't be afraid of the 'dark' caramel color—that deep amber signifies the best flavor, just ensure it doesn't cross into black/burnt territory. If your kitchen is hot, work with one sheet of dough at a time while keeping the other in the refrigerator. Store leftovers in an airtight container at room temperature for up to 3 days; avoid the fridge as the moisture will make them soggy. If they lose their crunch, pop them in a 300°F oven for 2-3 minutes to re-crisp.
🍽️ Serving Suggestions
Serve with a steaming cup of Mexican Café de Olla (spiced coffee with piloncillo). Pair with a thick, frothy Mexican Hot Chocolate for the ultimate dipping experience. Dip one half of the cooled Oreja into melted dark chocolate and let it set for a bakery-style finish. Crush a few Orejas over vanilla bean ice cream for a quick and crunchy gourmet sundae. Enjoy as a light afternoon 'merienda' alongside a cold glass of horchata.