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16 December, 2019

Orejitas con Chocolate (Chocolate Palmiers)

Posted in : Baked goods, Dessert, Extras, Uncategorized on by : Marisol Chancellor

This is one of my favorite cookies of all times (I know, I always say that. I guess any cookie is my favorite cookie) but this one was one of my favorite breakfast items back home in Monterrey. I knew them as Orejitas (little ears). The French also call them Palmiers (in reference to a palm leaf ) (What?) They look more like ears to me. What do you think?

I used to get this pastry at my neighborhood’s Panaderia and I always thought it had to be the most difficult thing to make, I mean, look at all the crispy layers! Well.. not at all! (thank you frozen Puff Pasty) It is quite easy and requires minimum skills.

I dipped my Orejitas (not mine but the cookie) in chocolate to make them look a little more festive. I’m sure they felt quite fancy.

Find the recipe below!

Orejitas con Chocolate (Chocolate Palmiers)

Category: Baked goods, Dessert, Extras, Uncategorized

Orejitas con Chocolate (Chocolate Palmiers)


  • 2 sheets frozen puff pastry (thawed)
  • I cup of sugar divided (it can vary)
  • 1 teaspoon cinnamon
  • pinch of salt
  • 8oz melting chocolate (I used CandiQuick)


  1. Preheart oven to 450 Degrees and line a baking sheet with parchment pepper.
  2. Add the pinch of salt to the granulated sugar and divide the cup of sugar in half.
  3. Add the cinnamon to one 1/2 cup.
  4. unfold one sheet of puff pastry and sprinkle evenly with granulated sugar (about 1/4 cup you can add more sugar as you need it)
  5. With a rolling pin, roll the dough, until it is about 12 to 13″ square making sure the sugar is pressed into the puff pastry.
  6. Turn the puff pastry sheet over and sprinkle with the sugar and cinnamon. Roll again just to press the cinnamon sugar into the puff pastry.
  7. Fold each side of the sheet towards the center (the cinammon sugar part side up) until they meet in middle.
  8. Then fold 1 half over the other half as though closing a book
  9. Slice the dough into 1/2′ slices and place on the baking sheet cut side up.
  10. Repeat with the second sheet of Puff Pastry.
  11. Bake about 8 min or until golden brown. Flip over and bake for another 5 minutes. Cool on a cooling rack.
  12. While the cookies are cooling melt the chocolate.
  13. Dip one side of the cookie into the chocolate and place on a clean piece of parchment paper.
  14. Let the chocolate set.
  15. Enjoy!

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