How to make orejas

• Vegetarian

• Baking & Spices

  • 3/4 tsp Cinnamon, ground
  • 1/2 cup Zulka morena granulated cane sugar

• Bread & Baked Goods

  • 1 sheet Pepperidge farm puff pastry

Found on theothersideofthetortilla.com

Description

Directions

• Line a large cutting board with parchment paper and unfold the puff pastry sheet to defrost for about 45 minutes to an hour.
• When pastry is defrosted, preheat the oven to 425 degrees F.
• Line a baking sheet with parchment paper and spread about ¼ cup of the cinnamon sugar mixture on it, roughly in the shape of the puff pastry.
• Transfer the defrosted puff pastry to the baking sheet on top of the cinnamon sugar and peel the parchment paper off the other side. Spread the remaining ¼ cup of cinnamon sugar liberally over the top of the puff pastry.
• Use a rolling pin to gently roll out the puff pastry both horizontally and vertically, which will cement the sugar into the pastry.
• Fold the puff pastry inward from the edges to meet in the middle. Then fold again, in half. With a sharp knife, cut half-inch slices and transfer to a parchment paper-lined baking sheet.
• Bake at 425 degrees F for 5-7 minutes on one side, remove from oven and flip orejas with a spatula, 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.