Name: Orejones
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 16
Ingredients: 1 (375gm) sheet butter puff pastry (see note); For brushing: lightly beaten egg; For coating: dried shredded coconut; Vanilla crema; 500 gm double cream; 40 gm (¼ cup) pure icing sugar, or to taste; 1 vanilla bean, scraped seeds only

Orejones

Australian Gourmet Traveller Spanish biscuit recipe for orejones.

Serves 16

Prep

30M

Cook

40M

Total

1H 10M

Orejones means “big ears”. They can be filled with cream flavoured with anything you like – try lemon or orange rind, or chocolate.

Ingredients

1 (375gm) sheet butter puff pastry (see note)

For brushing: lightly beaten egg

For coating: dried shredded coconut

Vanilla crema

500 gm double cream

40 gm (¼ cup) pure icing sugar, or to taste

1 vanilla bean, scraped seeds only

Method

Main

1.Preheat oven to 200C. Roll pastry on a lightly floured work surface to 3mm thick and refrigerate until firm (20 minutes), then cut into 10cm strips and cut each strip on a slight angle to create 13cm-long diamond shapes. Working with one piece at a time (keep remaining pastry refrigerated until required), brush with eggwash and coat eggwash side with shredded coconut. Wrap around a 15mm-diameter stainless-steel rod (see note), coconut-side outward, pressing opposite corners to seal, forming a diamond-shaped cylinder. Repeat until rod is filled, place on a baking tray lined with baking paper and bake until pastry is golden and crisp (10-15 minutes). Cool, slide orejones off rods, clean rods, repeat with remaining pastry and set aside.

2.Meanwhile, for vanilla crema, whisk cream, icing sugar and vanilla seeds until soft peaks form. Transfer to a piping bag fitted with a 1cm star nozzle and pipe into orejones, then serve immediately.

Note Use Carême puff pastry where available. Stainless-steel rods are available from hardware stores; you’ll need to ask for them to be cut into lengths.
Notes