With just two ingredients you can quickly conjure up this sweet treat on the table, on the cookie plate or in your mouth. 😉 You can also cover the small pastries with chocolate at the end.
Buttery puff pastry and sugar are all you need. You can make the puff pastry yourself or find it ready-made in the supermarket refrigerated section or freezer. It is important to take it out of the refrigerator before processing. It should reach room temperature in about 20 minutes. If you use frozen, let it thaw completely first.
You can spice up the little ears, also called palmiers, not only with chocolate, but also with a few other spices. Try a cinnamon-sugar mixture. As with other puff pastries, you can brush them with an egg yolk mixture before baking to make them even crispier. But now: get to the bacon. Uh, the ears.
Also try cinnamon rolls with puff pastry or apple turnovers.
Grandma’s sweet pig ears (Prussiens)
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- 1 role Puff pastry, approx. 275 g
- 150 G fine sugar
- ground cinnamon, optional
- 100 G Chocolate, or couverture
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Preheat the oven to 200 ° C (180 ° fan) and line a baking tray with baking paper.
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Take the puff pastry out of the fridge about 20 minutes before processing.
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If you want to bake your pig ears with cinnamon sugar, mix half the sugar with about 1 teaspoon of ground cinnamon. Otherwise, leave him as he is.
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Sprinkle the work surface or a large board with 100 g of sugar and roll out the tempered puff pastry on it. Distribute the remaining sugar evenly over the dough.
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Then roll the puff pastry twice from the long side to the middle. Then roll the opposite side up to the middle so that both rolls end up on top of each other, creating a butterfly shape.
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Cut the roll into slices about 1.5 cm thick and place them on the prepared baking tray at a sufficient distance from each other.
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Bake the pig ears for about 10 minutes. They should start to brown slightly.
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Take the pastry out of the oven and let it cool on a wire rack. Be careful: the melted sugar is very hot!
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When they have cooled, you can also cover them with the melted chocolate or couverture if desired.
Store the pig ears in an airtight container to protect them from moisture.
Original on oma-kocht.de from November 17, 2024
