Pig's ears

Ingredients for 4 servings:

• 300 g puff pastry, fresh or frozen
• some flour
• 30 g butter
• some sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Thaw the frozen puff pastry. Moisten the baking sheets and line them with baking paper. Roll out the puff pastry on a lightly floured surface into a sheet approximately 30 x 25 cm long. Brush with room-temperature butter, a little sugar, and vanilla sugar. Loosely roll the dough up from both sides to the center, flatten slightly, and wrap it in baking paper. Refrigerate until firm to the touch. Using a sharp knife, gently cut into 1 cm thick slices and place them on the baking sheet, ensuring the dough layers are not too close together. Refrigerate the pig’s ears and preheat the oven to 200°C. Bake the pastries on the middle rack for 15-20 minutes, turning halfway through and reducing the oven temperature to 160°C for the last 5-10 minutes. After baking, let the pig’s ears cool on a wire rack.