Orejas, Mexican caramelised puff pastry ears
Crisp, shiny, sugar caramelised pastry hearts from just three ingredients and about half an hour.
- Time40 mins
- LevelEasy
- Costabout £0.10 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Line two baking trays with baking paper. Mix the sugar, cinnamon and salt in a bowl.
- 2
Unroll the pastry and scatter over half the cinnamon sugar. Press it in lightly with a rolling pin.
- 3
Fold the two long sides in to meet in the middle, scatter over a little more sugar, then fold in half again like closing a book. Wrap and chill for 15 minutes.
15 min - 4
Slice into 12 pieces about 1.5 cm thick. Dip each cut side in the remaining sugar and lay flat on the trays, well apart, as they spread.
- 5
Bake for 10 minutes, then turn each one over with a fish slice and bake for 6 to 8 minutes more, until deep golden and glassy. Watch them closely at the end as sugar burns fast.
16 min 40 s - 6
Cool on a rack. They crisp up as they cool and keep in a tin for 2 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.