Puff pastry ears
4 servings
60 minutes
Puff pastry ears are an elegant and easy-to-make treat that has captured the hearts of pastry lovers worldwide. Their roots trace back to European cuisine, where puff pastry is traditionally used to create light and crispy products. In this recipe, the dough is rolled into a delicate shape resembling ears, and sugar adds a light caramel sweetness. The finished ears are crispy on the outside and tender on the inside. They are perfect with morning coffee, afternoon tea, or as a treat for children and adults alike. Their versatility and simplicity make them a favorite choice for home baking, as just a few ingredients transform ordinary dough into a delightful dessert.
1
Prepare the dough. Sprinkle sugar on the work surface and lay out the layers of puff pastry. Allow the dough to thaw. Sprinkle the work surface with sugar again, flip the dough, and roll it into a rectangle (20x30 cm), constantly flipping. Fold the sheet from both sides to the center several times until the sides meet in the middle. Lightly sprinkle the dough with sugar, cover with a napkin, and refrigerate for 30 minutes.
- Sugar: 100 g
- Puff pastry: 300 g
2
We bake. Preheat the oven to 220 degrees. Place a metal baking pan filled with water inside to make the puff pastry cookies airy. Spray the baking sheet with cold water. Take the dough out of the fridge and carefully cut the 'sausage' into equal portions with a sharp knife. Arrange the ears on the baking sheet with enough space between them.
- Sugar: 100 g
- Puff pastry: 300 g
3
Bake at the middle level for 8-10 minutes until golden brown, then flip the cookies and bake for another 8-10 minutes. Cool after baking.