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.

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Orejas are crispy, light, and always an excellent choice when at the panadería, or Mexican bakery.

It’s really hard to buy these when you figure out how EASY they are to make.

For being such a fancy dessert, it only requires 3 ingredients! Mind blowing, I know!

Shape, bake, and enjoy.

More Mexican Pan Dulce Recipes:

Conchas
Mantecadas
Churros
Apple Empanadas
Pumpkin Empanadas
Pineapple Empanadas
Pan de Elote

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 today.

Some people also say they look like a palm leaf shape. That’s why in French they are called palmiers.

Other Names: elephant ears, pig’s ears, palm hearts, or orejitas.

How to Make Them

Start by thawing out the puff pastry.
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.

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 thaw. About 30 minutes on the countertop.

Pro Tip:

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

Fold in both sides.
Do this little by little until you fold one of the sides over the other side.
Cut 1-inch slices.
Carefully dip each of the slices into the cinnamon sugar mixture.
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.

Can you freeze?

Yes! 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.

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.

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:

Mexican Wedding Cookies
Hojarascas
Carlota de Limon
Mexican Fried Bananas

Storing

Place in airtight container. They will last for up to 3 days.

Orejas are yummy sweet treats. Light, buttery, and made with a handful of ingredients. Serve with a cup of cafe de olla and enjoy!

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Table of Contents

1 Orejas (Palmiers)

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

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Comments

5 from 11 votes (1 rating without comment)