John Myers
Ingredients for 4 servings:
- 1 pack of puff pastry, fresh, vegan, approx. 270 g
- brown sugar
- Cinnamon
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 13 minutes; Total time approx. 1 hour 23 minutes
or Prussia
Unroll the puff pastry and divide it in half to create two roughly equal-sized squares. Spread a thin layer of sugar on a board, place one of the squares on top, and press down lightly. Sprinkle the surface with sugar and season with cinnamon if desired. Fold the dough in from left and right to the middle and press down firmly. Spread more sugar on top and fold the dough from left and right to the middle again and press down firmly. Repeat this process. This creates a roll, which is then rolled all around in sugar. Wrap the roll tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or preferably 1 hour. Do the same with the second square. Using a sharp knife, cut the puff pastry rolls into approximately 1 cm wide slices and place cut-side down on a baking sheet lined with baking paper. Make sure there is enough space between them, as the cookies will rise slightly. Bake the mini pig’s ears in a preheated oven at 200 degrees fan-assisted or 220 degrees top and bottom heat for about 13 minutes until golden brown.
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