Pig ears
Pig ears with puff pastry are the ultimate quick recipe. In just a few minutes you can conjure up the sweet pastries in your kitchen. The pig’s ears are particularly delicious when refined with chocolate.
INGREDIENTS (For 14 pieces)
80g sugar
½ tsp ground cinnamon
1 egg (size M)
1 roll of puff pastry (from the refrigerated shelf, approx. 270 g)
PREPARATION
1st step
Mix sugar and cinnamon in a bowl, beat in the egg. Unroll the puff pastry and use a brush to spread the beaten egg thinly onto the pastry. Spread the cinnamon-sugar mixture generously on top.
2nd step
Fold the dough in from the two short sides approx. 7-8 cm towards the middle. Brush the surface again with egg and sprinkle with cinnamon-sugar.
Now fold the short sides in again towards the middle. Brush with the remaining egg and sprinkle again with the cinnamon-sugar mixture.
3rd step
Fold the dough together and place the resulting dough strand in the freezer for about 15 minutes.
Meanwhile, preheat the oven to 200 degrees top/bottom heat (fan oven: 180 degrees). Line a baking tray with baking paper.
4th step
Cut the chilled dough strand into 12-14 pieces with a sharp knife and place with the cut side up on the prepared tray. Bake the puff pastry pig ears in the preheated oven for about 13-15 minutes, then let them cool.
The cinnamon pig ears will keep in an airtight and dark package at room temperature for at least 5 days.
