Name: Pig's Ears aka. Palmiers (Puff Pastry Cinnamon Rolls)
Prep time: PT-485290H42M35S
Cook time: PT-485290H42M35S
Total time: PT-485290H42M35S
Yield: 16
Cuisine: German
Ingredients: 1 package fresh puff pastry (roll); 2-3 tbsp. water; 1/4 cup (50g) brown sugar; 1/2 tsp. ground cinnamon

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Some recipes are so easy that you think “why haven’t I made this before?”. Well… there is always a learning curve in life. Some things you learn early, some things need time ;) These little Pig’s Ears aka. Schweineohren aka. Palmiers are one of those things you wished you knew about earlier. They are so easy and so delicious…

Schnell & Einfach: Schweineohren | Bake to the roots

Well… it’s Cookie Friday and these little crunchy fellas are… not really cookies, are they? I mean they are small, gone in an instant and delicious – you could classify them as cookies I guess ;) Nobody defined how a dough for cookies has to look like, right? Doesn’t matter – these Pig’s ears are cookies from now on!

Do you know why they are named after the hearing device of pigs? I mean there is absolutely no similarity to real pig’s ears. No way. So why did somebody call them like that? In French, they are called “Palmiers” which means palm trees… also not a match I’d say. I would really like to know how they all got these names. If you put two together they may look like little butterflies but also only with a great deal of imagination. Well… these little puff pastry fellas shall have many names. As long as they are crunchy and are next to my cup of coffee I don’t care what they are called.

As mentioned before – making these Pig’s Ears is really simple. Normally I would not make puff pastry at home for these. Too much time and effort for something that is eaten in no time ;) Grab one from the store and you are good to go. Make sure you grab one that is made with real butter and not vegetable fat – the taste is much better with butter.

Happy Cookie Friday!

INGREDIENTS / ZUTATEN

(16-18 pieces)

1 package fresh puff pastry (roll)
2-3 tbsp. water
1/4 cup (50g) brown sugar
1/2 tsp. ground cinnamon

(16-18 Stück)

1 Rolle frischer Blätterteig
2-3 EL Wasser
50g brauner Zucker
1/2 TL Zimt

DIRECTIONS / ZUBEREITUNG

1. Unroll the puff pastry dough from the package and brush with the water. Mix the brown sugar with the cinnamon and sprinkle on top of the dough. Roll up from the shorter sides up to the middle of the dough – both sides. Wrap that double log in plastic wrap and place in the fridge for about 1 hour.

2. Preheat the oven to 375°F (190°C). Line the baking sheet with baking parchment and set aside. Cut the puff pastry roll with a sharp knife into 0.4 inches thick slices – you will see the two spirals, that are connected on one side. Place with some space in between on the baking sheet and bake for 14-15 minutes until golden brown and puffed up. Take out of the oven and let cool down on the baking sheet.

1. Den Blätterteig ausrollen und mit Wasser bestreichen. Braunen Zucker und Zimt vermischen und auf dem Teig verteilen. Den Teig von der kürzeren Seite her jeweils bis zur Hälfte aufrollen, dann in Klarsichtfolie einschlagen und für 1 Stunde in den Kühlschrank legen.

2. Den Ofen auf 190°C (375°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Blätterteigrolle mit einem scharfen Messer in etwa 1cm dicke Scheiben schneiden und diese mit etwas Abstand zueinander auf das Blech setzen. Für 14-15 Minuten backen. Aus dem Ofen holen und auf dem Blech abkühlen lassen.

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Here is a version of the recipe you can print easily.