Pig's ear (pastry)
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Pig's ears or pig's ears ( French palmiers or cœurs de France , Swiss Prussiens , Dessertpreussen , Italian prussiane or ventagli di pasta sfoglia ) are sweet biscuits made from puff pastry .
To make it, four-turn puff pastry is first rolled out into a rectangle on plenty of caster sugar , then folded symmetrically towards the middle in two more turns , folded again and cut into slices from the narrow side. This creates a double spiral . The pieces are then baked in the oven, with the sugar lightly caramelizing between the layers of dough . Since the dough layers are not on top of each other, but next to each other, the dough does not rise vertically, but horizontally - it creates the typical heart shape. The size of finished pig's ears varies from around five centimeters to the size of a plate, depending on the region and offer.
After baking, the pig's ears are often sprinkled with powdered sugar, covered with white icing or partly covered with dark couverture . The approximately 8 cm tall Italian orecchio have a calorific value of 2315 kJ / 553 kcal per 100 g.
literature
- Herings Lexicon of the Kitchen , Fachbuchverlag Pfanneberg, Haan-Gruiten, 23rd edition 2001. ISBN 3-8057-0470-4
- Erhard Gorys : The new kitchen dictionary , 7th edition, dtv, Munich 2001. ISBN 3-423-36245-6
