"Pig's ear" is probably anything but a nice name for one of the most delicious pastries ever. Fortunately, the crispy puff pastry specialty not only looks more appealing than its namesake, but also tastes much better.
Recipe for approx. 1 baking tray
Preparation time: 30 minutes
Ingredients:
280 g puff pastry
100 g melted butter
100 g sugar
2g cinnamon
150 g 'Rausch Plantagen Ecuador 70 %'
Preparation:
- Melt the butter.
- Brush the puff pastry sheets with the melted butter.
- Then sprinkle with plenty of sugar and cinnamon.
- Fold the puff pastry sheet in half from the top and bottom edges to create the shape of a pig's ear.
- Brush with butter again and sprinkle with the sugar and cinnamon mixture as desired.
- Bake in a preheated oven at 180 degrees (fan oven 170 degrees) on the 2nd shelf from the bottom for about 15-20 minutes until golden brown.
- In the meantime, melt the dark cocoa chocolate over a bain-marie.
- Dip the cooled pig's ears into the melted chocolate and leave to set.
