Mini Pig Ears

Name: Mini Pig Ears
Cook time: 1 h
Total time: 1 h
Yield: 50
Ingredients: 1 pack of (450 g, 6 slices) deep-frozen puff pastry; 30 g Butter; 40 g Sugar; 1/2 TEASPOON ground cinnamon; 20 g ground hazelnuts; 150 g sieved icing sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Flour; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 50

1 pack of (450 g, 6 slices) deep-frozen puff pastry
30 g Butter
40 g Sugar
1/2 TEASPOON ground cinnamon
20 g ground hazelnuts
150 g sieved icing sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Flour
baking paper

Directions

1
Place puff pastry slices next to each other on a lightly floured work surface and allow to thaw. Melt the butter in a pot at low heat. Mix sugar and cinnamon. Place 3 puff pastry slices on top of each other and roll out into a rectangle (25 x 28 cm) on the floured work surface. Brush the pastry rectangle with half of the butter, one after the other sprinkle half of the ground nuts and cinnamon sugar on top. Loosely roll up the rectangle from the two long sides to the middle and cut it into slices about 1 cm wide with a saw knife. Place the slices on a baking tray lined with baking paper.
2
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Process remaining ingredients in the same way and bake at the same temperature. Place baking trays on cake racks. Leave the mini pig's ears to cool on the baking trays. Mix icing sugar and lemon juice to a thin icing and spread it on the mini pig ears. Let the icing dry
3
Waiting time approx. 20 minutes