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Orejitas

January 30, 2018

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Orejitas

This year, I’ve become an avid tea drinker. I promised myself that in the new year, I would create a routine that would involve tea and a good book. If it’s right before bedtime or early in the morning, I’ve found it very easy to incorporate in my daily activities. One of my New Year’s resolutions was to read at least 40 books in 2018. I think I will meet that goal with the help of a nice cup of tea by my side.

I like to try different varieties of tea with different accompaniments. One of my favorites pairings is TADIN chamomile tea with a sweet, flaky cookie such as an orejita.  Orejitas are also known as palmiers. They are called orejitas (“little ears”) in Mexico because they resemble the shape of elephant ears. They are flaky with a crispy coating of sugar and a very common type of pan dulce sold in Mexican panaderias.

Orejitas are very easy to make and only call for three ingredients. It’s a great afternoon tea treat for everyone, even kids because Tadin Chamomile Tea does not contain caffeine. Plus, they are great to enjoy after a meal or just during downtime right before bedtime. I find that it is the best flavor for everyone because it is so subtle and pleasant.

Skip the bakery and make your very own orejitas at home for a fraction of the cost. Check out the simple recipe below and enjoy!

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Happy sipping!

Orejitas

Yield: Makes 40-42

Ingredients

  • 2 cups granulated sugar
  • ¼ teaspoon salt
  • 2 sheets puff pastry, defrosted

Instructions

  1. Preheat oven to 450° F. Line 2 large baking sheets with parchment paper. Set aside.
  2. Combine sugar and salt in a medium bowl. Stir to mix completely.
  3. On a working surface such as a large cutting board, pour 1 cup of the sugar/salt mixture. Spread to cover the surface of the board.
  4. Unfold 1 puff pastry sheet, on the layer of sugar/salt mixture. Pour ½ cup of the remaining sugar/salt mixture, covering the puff pastry sheets evenly. With a rolling pin, roll out the puff pastry to 13x13-inches, pressing the sugar into the dough.
  5. Fold right and left sides of the 13x13 square towards the middle. Edges should meet in the center. Fold them again so that the right and left side meet in the center of the dough. Fold one the right side over the left side. You should have 6 layers. Repeat with second puff pastry sheet, using the last ½ cup of sugar/salt mixture to pour on the second rolled out pastry sheet. Continue with the process of folding listed above.
  6. Slice the dough into ½ inch slices, in a sawing motion, don't press down. Arrange each slice cut-side-up on the prepared baking sheet.
  7. Bake for 5-7 minutes or until cookies are golden and caramelized. Carefully turn each cookie with a spatula and bake 3-5 minutes more. Transfer to a cooling rack to cool completely.
  8. Serve with a steaming cup of Tadin Chamomile tea and enjoy.
http://www.nibblesandfeasts.com/2018/01/orejitas/

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