Orejas de Elefante
Palmier Sugar Cookies
Rounds of firm dough are rolled paper-thin, fried until they blister into big golden shards, and coated generously in cinnamon sugar while still warm.
Orejas de Elefante
✦ Antes de Empezar
Before you cook
Why does the dough need to rest before frying?
The 30-minute rest lets the gluten relax so you can roll each ball out extremely thin without it snapping back — that thinness is what makes the pastry blister and crisp properly once it hits the 350°F oil.
Ingredientes· 2View
Pastry Base
- 1 sheetPuff Pastry Sheetstore-bought or homemade, cold
Sweet Caramel
- 1 cupGranulated Sugarcoarse sugar is best for crunch
Instrucciones
6 pasosPrepara la masa
Make the dough
Mix the flour, baking powder, salt, and sugar. Cut in the shortening.
Amasa y reposa
Knead and rest
Add the warm milk gradually and knead to a smooth, firm dough. Rest covered 30 minutes.
Estira las orejas
Roll out thin
Divide into 10 balls and roll each extremely thin into a large round or oval.
Fríe las orejas
Fry the pastries
Fry one at a time in 350°F (175°C) oil, pressing gently so the surface blisters.
Voltea y dora
Turn and crisp
Turn once and cook until crisp and pale golden.
Cubre con azúcar
Coat with cinnamon sugar
Drain and coat generously with cinnamon sugar while warm.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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