Orejones means "big ears". They can be filled with cream flavoured with anything you like - try lemon or orange rind, or chocolate.
- 1 (375gm) sheet butter puff pastry (see note)
- For brushing: lightly beaten egg
- For coating: dried shredded coconut
- 500 gm double cream
- 40 gm (¼ cup) pure icing sugar, or to taste
- 1 vanilla bean, scraped seeds only
- 1Preheat 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.
- 2Meanwhile, 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.