Orejas Pan Dulce (Mexican Palmiers Recipe)

Orejas Pan Dulce are flaky Mexican pastries made with puff pastry, cinnamon, and sugar. An easy bakery-style treat ready in about 30 minutes.

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Orejas stacked on a gold serving platter.

Orejas Pan Dulce are crispy, flaky Mexican pastries made with buttery puff pastry, cinnamon, and sugar. Also known as Mexican palmiers, these bakery-style cookies bake up golden, crunchy, and are perfect with a cup of cafe de olla, hot chocolate, or atole de guayaba.

Why You’ll Love This Recipe ❤️

Only a handful of ingredients. Puff pastry, cinnamon, and sugar are all you need.
No mixer or special equipment. Just roll, fold, slice, and bake.
Perfect for the holidays. They’re always a hit at Christmas parties, cookie exchanges, and family gatherings.
Better than the bakery. Fresh from the oven, they’re flaky, buttery, and coated in crunchy cinnamon sugar.
Easy enough for beginners. If you can roll dough, you can make homemade orejas.

Every Christmas season, there’s always another holiday party, cookie exchange, or family gathering on the calendar. As much as I love baking from scratch, I simply don’t have the time or energy to spend hours in the kitchen.

That’s when I make these orejas.

They’ve become my little secret weapon because they look like they came straight from a Mexican panadería, but they’re made with just a few simple ingredients and store-bought puff pastry. Sprinkle, roll, fold, slice, and into the oven they go.

The hardest part is waiting for them to cool.

They’re always one of the first desserts to disappear, and no one ever believes how easy they are to make. Best of all, they’re ready in about 30 minutes, making them perfect for last-minute gatherings.

If you love pan dulce, you’ll also enjoy these traditional Mexican sweet breads.

A collage showing how to form the cookies.

👩🏼‍🍳 Instructions

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 the folded dough into 1-inch slices using a sharp knife.
Carefully dip each of the slices into the cinnamon sugar mixture.
Arrange the slices on a baking sheet, leaving space between each one. Repeat with the remaining dough.
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.

Orejas Pan Dulce Variations

Drizzle with melted chocolate.
Add a thin layer of raspberry or strawberry jam before rolling.
Sprinkle chopped pecans or walnuts over melted chocolate before rolling.
For a savory version, skip the cinnamon sugar and fill with pesto or tapenade.

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

🙋🏻‍♀️ Frequently Asked Questions

Are orejas the same as palmiers?

Yes! Orejas are the Mexican version of French palmiers. Some people even call them Mexican palmiers. They are made with puff pastry that is rolled with sugar, folded into their signature “ear” shape, sliced, and baked until crisp and caramelized.

Can I make orejas ahead of time?

Absolutely. You can prepare and slice the dough up to one day in advance. Keep the slices refrigerated until you’re ready to bake. You can also freeze the unbaked slices for up to one month.

Why is my puff pastry cracking?

If the pastry cracks when you unfold or roll it, it hasn’t thawed long enough. Let it sit at room temperature for another 10–15 minutes until it’s pliable but still cool.

How do I keep orejas crispy?

Store them in an airtight container at room temperature for up to 3 days. If they soften, place them in a 300°F oven for 3–5 minutes to crisp them back up.

Why are my orejas sticking to the pan?

As the sugar melts, it caramelizes and can stick to the baking sheet. Line your pan with parchment paper or a silicone baking mat, and let the cookies cool for a minute or two before removing them.

How to Store Orejas

Store leftover orejas in an airtight container at room temperature 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.

👂🏼 What Are Orejas?

Orejas, which means “ears” in Spanish, get their name from their distinctive shape. They’re the Mexican version of French palmiers, a pastry introduced to Mexico during the French intervention in the 1800s. Today, orejas are a beloved pan dulce found in bakeries throughout Mexico and enjoyed with coffee or hot chocolate.

🍰 More Mexican Desserts

There’s nothing quite like homemade Orejas Pan Dulce fresh from the oven. The flaky, buttery layers and crunchy cinnamon sugar coating make them impossible to resist. Whether you’re baking them for a holiday party, sharing them with family, or enjoying one with coffee, this easy recipe is sure to become one you’ll come back to all year long.