Learn how to make Orejas (or palmiers). This light and buttery treat is a favorite at Mexican bakeries. Made with simple ingredients for easy baking.

Jump to Recipe Add us as a Google trusted source

Orejas stacked on a gold serving platter.

Orejas Pan Dulce is a classic Mexican bakery treat made with flaky layers of buttery pastry and a sweet sugary coating.

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

They are light, crunchy, and perfect with a cup of cafe de olla or atole de guayaba in the morning or afternoon.

Once you try one fresh from the bakery, it’s easy to see why this pan dulce is loved by so many families.

Orejas on a a decorative green plate next to a pile of cookies.

Table of Contents

1 👂🏼 What is an oreja?
2 👩🏼‍🍳 Instructions
3 Storing Instructions
4 Variations
5 🍰 More Mexican Desserts
6 😋 Hungry for More?
7 Orejas (Palmiers)

👂🏼 What is an oreja?

Literal translation, an “oreja” is an ear. These little treats get their name because of their shape that looks like an ear.
This dessert was brought to Mexico by the French along with other breads and pastries.
The French along with other European immigrants greatly influenced what is pan dulce, or Mexican sweet bread, today.
Some people also say they look like a palm leaf shape. In France, they are called French palmiers.
Other Names: elephant ears, pig’s ears, palm hearts, or orejitas.

👩🏼‍🍳 Instructions

A collage showing how to form the cookies.

Start by thawing out the store-bought puff pastry on clean work surface.
Open it up and sprinkle cinnamon and sugar.
Using a rolling pin, roll out the dough.
Turn and repeat.
Then fold in about an inch on each side.

Rolling the dough with the cinnamon sugar mixture will help press it into the dough. It’ll give the cookies a little extra crunch.

If you see that the dough is not rolling out as easily, that’s because it is not properly thawed out. Give it a few more minutes to get to room temperature. About 30 minutes on the countertop.

Unlike other doughs, you do not need to add all purpose flour to the surface when rolling.

A collage showing how to form the cookies using puff pastry.

Fold in both sides.
Do this little by little until you fold one of the sides over the other side.
Cut 1-inch slices the layers of dough with a sharp knife.
Carefully dip each of the slices into the cinnamon sugar mixture.
Place on a baking sheet. Repeat until done. Then refrigerate for 15 minutes.

Use your best judgement when folding the sides in. They should be about equal size.

You want to leave a little gap at the very end (SEE PICTURE ABOVE). This gap will allow you to fold one side over the other.

Bake for 20 minutes on an ungreased pan.
Flip and bake for an additional 5 minutes.
Let cool slightly before serving.

The high heat from the oven will create a sugar glaze on the pastry.

Storing Instructions

Place in airtight container. They will last for up to 3 days. Or, you can freeze sliced, unbaked orejas (or palmiers). Place them on a sheet pan and when they are solid, transfer them to a freezer bag, removing as much air as possible. You don’t need to defrost them before placing in the oven. They last in the freezer for up to 1 month.

Variations

Melt chocolate and drizzle on top.
Add raspberry or strawberry to the filling.
Roll up with melted chocolate and nuts
For a savory pastry, omit the sugar and use tapenade or pesto.

🍰 More Mexican Desserts

Skip the panaderías. Orejas Pan Dulce is one of those simple pastries to make at home. The buttery layers and crunchy sugar topping make them impossible to resist. Once you make them at home, you’ll want to bake a batch again and again for family gatherings, holidays, or cozy mornings with hot chocolate.

😋 Hungry for More?

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest for my latest recipes and videos.

Did you make this recipe? Please rate the recipe below!

Orejas (Palmiers)

Learn how to make Orejas (or palmiers). This light and buttery treat is a favorite at Mexican bakeries. Made with simple ingredients for easy baking.

5 from 11 votes

Print Pin Rate

Course: Desserts

Cuisine: Mexican

Prep Time: 55

Cook Time: 25

Total Time: 1 20

Servings:

Calories: 195kcal

Author: Maggie Unzueta

Ingredients

▢ 2 sheets puff pastry
▢ 1 cup sugar
▢ 2 tablespoon ground cinnamon

Instructions

Thaw the puff pastry on the countertop, if frozen.
About 30 minutes.
Mix the sugar and cinnamon in a bowl.
Sprinkle cinnamon and sugar mixture evenly on a surface.
Open up the puff pastry over the cinnamon sugar mixture.
Sprinkle more cinnamon and sugar over the top of the dough.
Using a rolling pin, roll it gently to press the sugar into the dough.
Fold about 1-inch of of the right side of the rectangle over.
Fold about 1-inch of the left side.
Sprinkle with the cinnamon-sugar mixture as you fold.
Press the cinnamon and sugar down on the dough.
Continue to fold until you have one long, flat piece of dough.
Cut into 1-inch pieces.
Dip each piece into the cinnamon-sugar mixture.
Place on a pan and refrigerate for 15 minutes.
Repeat with the second sheet of puff pastry.
Preheat oven to 375 degrees F.
Remove from fridge.
Bake for 20 minutes.
Flip and bake for an additional 5 minutes.

Video

Notes

Thaw the puff pastry either in the refrigerator overnight, or on the counter for about half an hour. It’s ready when it’s pliable, but still cool.

Nutrition

Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Comments

5 from 11 votes (1 rating without comment)