Puff pastry ears with sugar
8 servings
50 minutes
Sugar-coated puff ears are a refined dessert of Thai cuisine that captivates hearts with their crispy texture and caramel sweetness. The thin puff pastry infused with the delicate aroma of butter and vanilla sugar creates airy layers that melt in the mouth. Their shape resembles elegant ears, symbolizing sophistication and lightness. Historically, this dessert emerged due to European influence but has become part of Thai gastronomic culture over time. Puff ears pair perfectly with coffee or tea, complementing a morning meal or evening tea time. They have a pleasant sweetness without being cloying, allowing enjoyment at any moment of the day. This dessert is a harmony of crispy pastry and caramelized sugar that creates true culinary magic.
1
Beat the eggs with 1 tablespoon of sugar, add milk, salt, mix, and pour this mixture into softened butter. Mix everything thoroughly (a mixer can be used).
- Chicken egg: 2 pieces
- Sugar: 0.5 glass
- Milk: 50 ml
- Salt: 0.3 teaspoon
- Butter: 250 g
2
Then add the flour and quickly knead the dough. The amount of flour should be adjusted so that the dough is soft but does not stick to the hands.
- Wheat flour: 2 glasss
3
Roll out the dough and fold it into quarters, then repeat this procedure once more. Place it in the refrigerator for about 40 minutes to firm up.
4
Divide the chilled dough into several pieces, sprinkle each with sugar, and stack them on top of each other.
- Sugar: 0.5 glass
5
Roll out the stack of layers again into an elongated flatbread. Fold the long sides, leaving a gap of 1.5–2 cm in the middle.
6
Sprinkle with sugar again, fold the dough in half, and cut into pieces of 1–1.5 cm.
- Sugar: 0.5 glass
7
Place on a greased baking sheet and put in a preheated oven at 220 degrees for 15 minutes. It's better to remove from the sheet immediately, as the sugar may leak a bit and the ears can stick when cooling.