Corkscrew Ears
Description
The recipe won't take much time. I have plenty of versions for making puff pastry cookies in my cookbook. I especially love cookies with jam, nut mixtures, and classic ones with sugar. I really like the version with peanuts, poppy seeds, and sugar because it results in a very rich, vibrant flavor. These cookies are perfect for a cozy home tea time. I highly recommend giving them a try.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Take the puff pastry out of the freezer to thaw. Roast the peanuts in the oven or microwave using the "grill" function.
- 2
Step 2
Peel the peanuts and place them in a blender bowl. Grind the peanuts into fine crumbs, but not into flour.
- 3
Step 3
Add poppy seeds and sugar to the ground peanuts, mix well. You can adjust the proportions to your taste.
- 4
Step 4
My dough consists of two rectangular layers. That's why I decided to make two types of ears. Roll out the first dough layer to a thickness of 3 mm.
- 5
Step 5
Place half of the prepared filling.
- 6
Step 6
From both ends, roll the dough into a log that meets in the middle, forming a long double roll.
- 7
Step 7
Cut the roll into 2 cm thick slices.
- 8
Step 8
Roll out the second layer of dough and sprinkle with the filling.
- 9
Step 9
Roll this log crosswise, starting from the short edges.
- 10
Step 10
Cut the roll into 2 cm thick slices. Place the pieces onto a baking sheet lined with parchment paper. Gently press each piece onto the parchment as you place it.
- 11
Step 11
Bake the layered ear-shaped swirls in the oven at 180 degrees for 15-20 minutes until golden brown.