Orejas

also called oreja · orejas · orejitas · palmier · palmiers · elephant ears · palmeras

The table

1 kg(one batch, cold)hojaldreroll out on sugar, not flourbrush, roll both edges in, chill 30 minslice and press the cut faces in sugarbake at 400°F 12 min, turn at 8
1 1/2 cups(300 g)granulated sugar
2 tsp(10 mL)water
1/2 cup(100 g)granulated sugar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.4 things to get out.

1roll out on sugar, not flour

2brush, roll both edges in, chill 30 min

goes in with what step 1 made

3slice and press the cut faces in sugar

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 42 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 10 min.

  1. roll out on sugar, not flour

    not timedfrom the start

  2. brush, roll both edges in, chill 30 min

    30 minwalk awayfrom the start

  3. slice and press the cut faces in sugar

    not timed30 min in

  4. bake at 400°F 12 min, turn at 8

    12 minwalk away30 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

Goes with

See how it is written
>> title: Orejas
>> category: Cookies
>> tags: pastry, sugar, mexican, laminated, oven
>> counters: Panadería
>> aka: oreja, orejas, orejitas, palmier, palmiers, elephant ears, palmeras
>> pairs-with: hojaldre, campechanas
>> servings: 24
>> time: 1 hr 10 min
>> step.1: roll out on sugar, not flour
>> step.2: brush, roll both edges in, chill 30 min
>> step.3: slice and press the cut faces in sugar
>> step.4: bake at 400°F 12 min, turn at 8

Roll @hojaldre{1%kg}(one batch, cold) to a 10-by-16-inch rectangle on a bench dusted heavily with @granulated sugar{1 1/2%cup}(300 g). Sugar on the bench instead of flour is the whole recipe — it presses into the leaves and caramelises there.

Brush @&(~1)sugared sheet{} with @water{2%tsp}(10 mL), then roll both long edges in to meet at the middle and ~chill{30%min} until firm enough to cut cleanly.

Slice @&(~1)chilled log{} into 1/2-inch pieces and press each cut face into @granulated sugar{1/2%cup}(100 g), flattening it a little as you go so the ear opens in the oven.

Bake @&(~1)cut pieces{} at 400°F for ~bake{12%min}, turning each one over at 8 minutes so both faces catch. They come out limp and crisp as they cool; lift them off the tray before the sugar sets them to it.