Pig`s Ears
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g puff pastry, fresh or frozen
- some flour
- 30 g butter
- some sugar
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Thaw frozen puff pastry. Moisten the trays and line them with baking paper. Roll out the puff pastry on a lightly floured surface into a plate of approx. 30 x 25 cm, brush with the room-temperature butter and with a little sugar and the vanilla sugar. Roll up the dough loosely from both sides up to the middle, flatten it a little and wrap it in baking paper and put it in a cool place until the roll is firm.
- With a sharp knife without pressure, cut into 1 cm thick slices
- cut and place them on the baking sheet so that the layers of dough are not too tight. Put the pig ears in a cool place and preheat the oven to 200 ° C.
- Bake the pieces in the oven on the middle rack for 15-20 minutes, turn after half the baking time and reduce the oven temperature to 160 ° C in the last 5-10 minutes. After baking, let the pork ears cool on a rack.
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