Vintage Little Ear Cookies
These charming old-fashioned “Little Ear” cookies are made from a simple butter pastry rolled in cinnamon sugar. The dough is folded, sliced into small pieces, and baked until crisp, golden, and caramelized around the edges.
Ingredients
Method
- Preheat the oven to 200°C / 400°F.
- Roll the puff pastry into a rectangle approximately 5 mm (¼ inch) thick.
- Brush the surface with beaten egg.
- Mix the sugar and cinnamon together and sprinkle generously over the pastry.
- Starting from one long side, roll the pastry tightly toward the center. Repeat from the opposite side so that the two rolls meet in the middle.
- Cut the double roll crosswise into approximately 1 cm (⅜ inch) slices.
- Gently press each slice to help form the little “ear” shape.
- Arrange on a baking sheet. The vintage recipe calls for a baking sheet lightly moistened with water; parchment paper can be used for a modern kitchen.
- Bake for approximately 12–15 minutes, or until puffed, crisp, and beautifully golden.
- Cool slightly before serving.
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