Pig's ears
| Pastry | ||
| 225 g | frozen puff pastry | 1/2 pkg |
| Coating and Topping | ||
| 25 g | butter | 2 tbsp |
| 50 g | sugar | 4 tbsp |
| 1 pkg | Dr. Oetker Vanilla Sugar | 1 pkg |
| In addition | ||
| some sugar | ||
Method
1. Defrost the puff pastry following the instructions on the packet. Preheat the oven. Grease the baking sheet and sprinkle with a little water.
2. Melt the butter in a pan and leave to cool down, put the layers on top of each other on a floured work surface, roll out to make a rectangle (55x22 cm/22x8 1/2 in) and brush with the melted butter. Mix together the sugar and vanilla sugar and sprinkle over the dough. Roll up the dough starting from the two long sides until the edges meet and press firmly together.
3. Refridgerate the dough until it is firm enough to slice. Then cut into slices 1 cm/ 3/8 in thick, put on the prepared baking sheet and bake in 3 batches.
Top/bottom heat: about 200°C/400°F (preheated),
Fan oven: about 180°C/350°F (preheated), Gas mark 6 (preheated),
Baking time: about 15 minutes per baking sheet (turn over the pastries after 10 minutes).
4. Remove the pig's ears from the baking sheet, immediately sprinkle with sugar and put on a rack to cool down.
This recipe was published in the book German Baking today by the Dr. Oetker Verlag (ISBN 978-3-7670-0599-0). This and many other Dr. Oetker baking and cook books can be ordered on www.amazon.ca
