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Orejones

Australian Gourmet Traveller Spanish biscuit recipe for orejones.

By Emma Knowles & Lisa Featherby
  • Serves 16
  • 30 mins preparation
  • 40 mins cooking plus resting, cooling
Orejones
Orejones

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.

Notes

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.

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  • Author: Emma Knowles & Lisa Featherby