Summary

Ingredients

• 1 pack puff pastry (refrigerated shelf, rolled)
• 30 grams sugar
• 30 g suar, brown or raw or cane suar
• 1 packet orange peel, grated or the grated peel untreated orange
• 1 teaspoon cardamom, ground

Print Recipe Pin Recipe

Instructions

1. Sprinkle the 30 g of sugar on a clean work surface. Place the puff pastry on top and briefly roll over it with the rolling pin so that the sugar can better adhere to the dough.
2. Mix the orange zest, brown sugar and cardamom together and sprinkle evenly on the pastry sheet. Now roll up half of the pastry sheet from the long sides, pressing down lightly. The ears meet in the middle. Place the roll in the refrigerator for 15 minutes.
3. Meanwhile, preheat the oven to 180 ° C top / bottom heat and line a tray with baking paper. Cut the cooled dough into 1 cm thick slices and place them on the prepared baking sheet with a little space between them.
4. Put the ears in the hot oven and bake golden for about 10-15 minutes. Please keep an eye on the pastries, they can burn quickly!
5. Let cool on a wire rack.