Tis’ the Season for delicious Christmas Baking! Orejas made extra special for a holiday with a hint of hibiscus. Orejas, are a traditional treat found in Mexican bakeries. Made with puff pastry orejas (ears) shaped cookies are crispy, sweet and are a family favorite during the holidays.
These crispy cookies were the first cookies I made with my mami when I was young. I helped her roll the puff pastry, sprinkle the sugar and cut the cookies.
I was so happy when she place the baking sheet on the warming rack. They baked up perfectly plump, crispy and light golden brown. I was so excited she allowed me to bake such a special cookie for our Christmas dinner.
Today I want to share with you a bright twist on this classic recipe with the addition of HIBISCUS! Y’all know how much I adore hibiscus, so tu sabes — I always try to incorporate this amazing ingredient in many of my recipes.
I love how perfectly hibiscus and figs pair together, so I went with an orange-fig fruit spread to use in this recipe, but any jelly or jam you have on-hand.
I used my molcajete to finely grind the dried hibiscus with sugar to create a beautifully light blush sugar to sprinkle on store-bought puff pastry. No need to make homemade puff pastry for this recipe, store-bought works wonderfully. A tiny spoon of orange-fig over each cookie gives the orejas a golden brown, plus helps them to crisp up.
I have been baking orejas with my girls for over ten years, and they never fail to make our Christmas special. I love gifting them to teachers, neighbors and their friends in a Holiday cookie har. World Market has a great selection of fun holiday cookie jars in the Christmas Baking aisle.
Fluffy puff pastry is shaped into orejas (ears) and dusted with hibiscus sugar. Baked until lightly golden these hibiscus orejas are sure to be a new family favorite.
- 2 sheets puff pastry thawed
- 1 cup sugar
- 1/2 whole Cinnamon Stick
- 1/4 cup dried Hibiscus
- 1/2 cup Fig Orange Fruit Spread
- 2 tsp water
In a molcajete or coffee grinder add hibiscus, cinnamon stick and vanilla sugar (in batches if needed) grind until finely grounded. This can be made up to days ahead.
Line a baking sheet with parchment paper. Lay puff pastry sheet, one at a time on cutting board. Spread half of hibiscus-sugar evenly on puff pastry sheet. Using a rolling pin, press sugar into pastry.
Fold the left and the right sides of the puff pastry sheet inward so they meet in the middle. Once the two sides have been rolled to the center, lightly press them together, then place on baking sheet. Repeat the process with second puff pastry sheet, place on baking sheet. Cover with plastic and place in fridge to chill for 30 minutes.
Preheat oven to 400 degrees.
Place fig orange spread in a bowl, add water, stir to thin slightly.
After 30 minutes, return puff pastry sheets to cutting board. Take a sharp knife and slice 1/2 inch slices and place them a few inches apart on a parchment lined baking sheet. Lightly press down on each to help seal edges, brush with jelly and sprinkle with remaining hibiscus- sugar.
Bake 10-12 minutes or until light golden. Remove from baking sheet, place on cooling rack and cool completely.