Ecuador Orejas Recipe: If you’re looking for a delicious treat that’s both simple to make and full of flavor, you’ve come to the right place. The Ecuador Orejas recipe combines the flaky goodness of puff pastry with a delightful cinnamon-sugar filling, making it a perfect snack or dessert. These tasty pastries, often called “palmiers,” are popular in Ecuador and beyond, and they have a charming look that is sure to impress anyone you share them with.
Making orejas at home is easier than you might think! With just a few ingredients and some quick steps, you can enjoy these crispy, sweet treats fresh from your oven.
Imagine biting into a warm pastry that’s crisp on the outside and soft on the inside. It’s a delightful experience that captures the essence of Ecuadorian flavors.
Join me as I guide you through the steps to create your own Ecuador Orejas. You’ll discover how to roll out the pastry, sprinkle on that sugary cinnamon goodness, and shape them perfectly for baking. Let’s dive into this delicious journey together!
Essential Ingredients
When making Ecuadorian orejas, also known as palmiers, a few key ingredients are crucial. These ingredients contribute to the dough’s texture and the delicious flavor that makes this treat stand out.
Key Elements for Dough
To begin with, I use all-purpose flour as the base for the dough. It’s essential for achieving the right pastry texture.
For the fat content, unsalted butter is my choice because it adds flavor without extra salt.
I also incorporate salt to enhance the taste. The butter should be cold and cubed before mixing. This cold temperature helps create the flaky layers in the puff pastry.
The dough itself typically requires a significant amount of time and care, so I often prepare it in advance. This step allows the dough to rest and develop its full flavor.
Flavorings and Toppings
The magic of orejas comes from the sweet coating. I mix granulated sugar with cinnamon to create a delightful topping. This combination adds sweetness and a warm spice that elevates the cookie.
When rolling out the dough, I generously sprinkle this cinnamon-sugar mix on both sides. After folding and shaping the dough, I ensure to coat it well.
Sometimes, I also dust the chilled cookies with a bit more sugar before baking to give them a beautiful finish. The sugar caramelizes during baking, creating a lovely golden color and a crunchy texture.
Preparing the Dough
To make perfect Ecuadorian Orejas, the dough is key. It requires careful mixing and kneading, followed by a proper chilling period. This helps develop the right texture and flavor in the pastry. Here’s how I prepare the dough step-by-step.
Mixing and Kneading
First, I gather all my ingredients. For my dough, I typically use all-purpose flour, cold butter, and a pinch of salt.
In a large mixing bowl, I combine the flour and salt. Then, I cut in the cold butter until the mixture resembles coarse crumbs.
Next, I add ice water, a spoonful at a time, mixing until the dough forms.
Once mixed, I transfer the dough to a clean surface and begin kneading it gently. I do this for about 5 to 10 minutes. It’s essential not to over-knead, as this can toughen the pastry. I wrap the dough in plastic wrap to keep it fresh.
Resting and Chilling
After kneading, I let the dough rest. This is an important step.
I place the wrapped dough in the refrigerator for at least two hours. Chilling helps relax the gluten, making it easier to roll out later.
If I’m short on time, I sometimes leave it overnight. The dough can be stored in an airtight container if I want to freeze it. Just make sure to thaw it in the fridge before use. This resting period enhances the flavor and texture of my Orejas.
Shaping and Baking Orejas
Getting the shape and bake right is key to making delicious orejas. I’ll guide you through the steps of creating that classic look and achieving the perfect golden brown texture.
Creating the Signature Shape
To shape the orejas, start with a sheet of puff pastry. I like to roll it out evenly on a lightly floured surface. Once rolled, I cover both sides with a mixture of cinnamon and sugar.
Next, I fold the sides of the pastry inward a couple of times until they meet in the middle. Then, I fold the whole thing in half. This creates that iconic heart or ear-like shape.
Using a sharp knife, I slice the folded pastry into half-inch pieces. I place each slice cut side up on a baking sheet lined with parchment paper, ensuring there’s enough space between them to allow for rising.
Ingredients For the Ecuador Orejas Recipe
Puff Pastry
Butter
Sugar
Cinnamon
Nutmeg
Cooking Instructions For the Ecuador Orejas Recipe
Prepare Puff Pastry
Defrost pastry overnight in the fridge or at room temperature for 45 minutes. Preheat oven to 425°F.
Coat with Sugar and Butter
Mix sugar, cinnamon, and nutmeg. Spread ¼ cup of the mixture onto parchment paper. Brush one side of the pastry with melted butter, then place it butter-side down on the sugar mixture. Brush the top with more butter and sprinkle with the remaining sugar mixture. Lightly roll with a rolling pin to press in the sugar without flattening.
Shape and Cut
Fold the long edges inward to meet at the center, then fold again the same way. Slice into ¾-inch pieces and place cut-side down on two parchment-lined baking sheets. Shape each into a “U.”
Bake and Store
Bake for 5-7 minutes, flip, and bake another 3-4 minutes until golden. Cool on a rack and store in an airtight container for up to five days.
FAQ For the Ecuador Orejas Recipe
Question: What is the Ecuador Orejas recipe?
A: The Ecuador Orejas recipe is a traditional Ecuadorian pastry made with thin layers of dough, butter, and sugar, shaped into a distinctive ear-like form. It is baked until golden and crispy, offering a delightful sweet treat.
Question: How do you prepare the Ecuador Orejas recipe?
A: To prepare the Ecuador Orejas recipe, the dough is rolled out, brushed with melted butter, and sprinkled with sugar. The dough is then folded in a way that forms a shape resembling an ear. After being baked until crisp, they are ready to enjoy.
Question: What are the main ingredients in the Ecuador Orejas recipe?
A: The main ingredients in the Ecuador Orejas recipe include puff pastry, butter, and sugar. These ingredients come together to create the flaky and sweet texture that makes Orejas a favorite pastry.
Question: Can I make the Ecuador Orejas recipe without puff pastry?
A: While puff pastry is the traditional base for the Ecuador Orejas recipe, you can try making it with homemade dough. However, using puff pastry will give the Orejas their signature flaky and airy texture.
Question: How should I store Ecuador Orejas after baking?
A: After baking, the Ecuador Orejas recipe should be stored in an airtight container at room temperature. They can stay fresh and crispy for a few days if stored properly, but it is best to consume them within a few days of baking for optimal texture.
Best Ecuador Orejas Recipe
Ingredients
- 16 ounces puff pastry basically use the entire box.
- 2 Tablespoons butter use more if necessary, up to 3 Tablespoons
- ½ cup sugar
- ¾ teaspoon cinnamon ground
- ¼ teaspoon nutmeg ground
Instructions
Prepare Puff Pastry:
- Defrost pastry overnight in the fridge or at room temperature for 45 minutes. Preheat oven to 425°F.
Coat with Sugar and Butter:
- Mix sugar, cinnamon, and nutmeg. Spread ¼ cup of the mixture onto parchment paper. Brush one side of the pastry with melted butter, then place it butter-side down on the sugar mixture. Brush the top with more butter and sprinkle with the remaining sugar mixture. Lightly roll with a rolling pin to press in the sugar without flattening.
Shape and Cut:
- Fold the long edges inward to meet at the center, then fold again the same way. Slice into ¾-inch pieces and place cut-side down on two parchment-lined baking sheets. Shape each into a "U."
Bake and Store:
- Bake for 5-7 minutes, flip, and bake another 3-4 minutes until golden. Cool on a rack and store in an airtight container for up to five days.
Nutrition
1 comment
I enjoyed this dish because of how well the flavors came together. It had the right balance of seasoning and texture, making it a meal I’ll definitely be making again. The instructions were also easy to follow, which made the process even better.