John Myers
Contents
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Ingredients
- 2 roll Puff pastry
- 1 Pck. Vanilla sugar
- 6 tbsp Sugar
- 100 g Apricot jam or other depending on your taste
Instructions
- Roll out the puff pastry, mix the vanilla sugar with 3 tablespoons of sugar and sprinkle on the puff pastry. Roll it up from the long side to the middle, do the same with the other long side.
- Use a sharp knife to cut approx. 1.5 cm thick slices and freeze them for 10 minutes. Preheat the oven to 220 ° C (fan oven 200 ° C).
- Put the rest of the sugar on a plate and lightly dip the pork ears on both sides in the sugar. Place on a baking tray covered with baking paper. Bake for about 14 minutes on the lowest rack, turn and bake for another 5 minutes.
- Remove from the oven and spread the jam while it is still warm. Let cool down. I prefer to use peach, apricot or fig jam, but you can also use lemon jelly or orange jam.
Nutrition
Serving: 100gCalories: 405kcalCarbohydrates: 99.8g
