Orejas - Mexican Pan Dulce - Creative Culinary

Orejas - Mexican Pan Dulce

Orejas (Mexican Pan Dulce) are actually so easy to make, they're like our American Palmiers...easy to eat too!

Course All Recipes, Breakfast, Dessert

Cuisine Mexican

Keyword breakfast, dessert, mexican, palmiers, pan dulce

Prep Time 15

Cook Time 11

Total Time 26

Servings Servings

Calories 386kcal

Author Barb

Ingredients

16 ounces puff pastry The quantity might vary depending on product purchased, basically use the entire box.
2 tablespoons butter melted, use more if necessary, up to 3 Tablespoons
½ cup cane or demerara sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg this is my addition just because I love it with cinnamon and sugar!

Instructions

Defrost the puff pastry in the refrigerator overnight or on the counter for about 45 minutes.
When your pastry is defrosted, preheat the oven to 425 degrees F.
Mix together the sugar, cinnamon, and nutmeg.
Line your countertop with parchment paper and spread about ¼ cup of the cinnamon sugar mixture on it, roughly in the shape of the puff pastry.
Brush one side of the pastry with the melted butter and then turn it over and lay it on top of the sugar mixture on your countertop.
Brush the side now facing up with melted butter and spread the remaining ¼ cup of sugar mixture liberally over the top of the puff pastry.
Use a rolling pin to gently roll on the puff pastry to gently incorporate the sugar and butter into the pastry. Gently, you don't really want to flatten it.
Fold the puff pastry inward from the edges on the long side and have the outside edges meet in the middle. Then fold again, again with the outside edges meeting in the middle. Using a sharp knife, cut about 3/4" slices and transfer them, cut side down, to parchment paper-lined baking sheets (These expand a lot, use two). Fold each one in the shape of the letter U.
Bake at 425 degrees for 5-7 minutes on one side, remove the baking sheet from the oven and flip them over and bake for another 3-4 minutes. Remove from oven and allow to cool on a cooling rack. Store leftovers in an airtight container for up to 5 days (Trust me there won't be any to save that long!).

Notes

I've used both all butter puff pastry dough and Pepperidge Farm which has some shortening. While I love the all butter version it is harder to find. I found mine at Sprouts and it's about twice as much as the Pepperidge Farm product.

I did not slather a bunch of butter on it as a result; I would probably spread a bit more butter on the one from Pepperidge Farm!

Nutrition