Cinnamon Pig's Ears

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Defrost puff pastry slices spread out on a work surface. Mix cinnamon and 50 grams of sugar. Place the puff pastry slices on top of each other and roll out into a rectangle measuring 30x40 cm on a floured work surface.

2. 2

   Sprinkle the cinnamon-sugar mixture onto the pastry sheet. Fold the shorter sides towards the middle and fold both sides over each other again. Let the roll of dough freeze for 30 minutes in the freezer, it is easier to cut.

3. 3

   Then cut the roll into 3/4 centimetre thick slices and place the pig's ears at larger intervals (they still come apart during baking) on a baking tray lined with baking paper. Sprinkle the remaining sugar over the pig's ears and bake in a preheated oven (electric range: 225°C/ gas: level 4) for 10-12 minutes until golden brown.

4. 4

   Let the pastry cool down and store well packed. Results in 30 pieces.