Extremely simple and absolutely delicious. The filling is up to your imagination. Classic sweet ones include cinnamon, sugar, or any fruit. For savory versions, try sun-dried tomato mousse, olive tapenade, or goat cheese with herbs.
The origin of the name “ears” is unclear :) but these little pastries are made in many countries. The simplest and most delicious version is with puff pastry. Here I’ll give you two options: peach with cinnamon and olive tapenade (I’ll share my tapenade recipe soon, but for now, a store-bought one will do).
- 1 sheet puff pastry
- a small piece of butter
- 1 large peach or nectarine
- a pinch of ground cinnamon
- 3 tbsp honey
In a pan, melt the butter, add the peach cut into small cubes (I also added a small plum for tartness). Stir in the honey and cook for about 8–10 minutes, lightly mashing the fruit as it softens. (To simplify, you can just use ready-made jam.) Let the filling cool.
Cut the pastry sheet into two rectangles and roll them out slightly. Spread the filling over the pastry (I made one sweet, one savory), then roll both long sides toward the middle. Wrap in cling film and chill in the fridge for 25–30 minutes (or 10 minutes in the freezer).
Slice into “ears” about 1 cm thick. Preheat the oven to 220 °C (430 °F). Line a baking sheet with parchment, arrange the cookies with some space in between, and chill them again in the freezer for 5–6 minutes. Bake for about 15 minutes until golden. Let cool slightly before serving.
And here’s what they look like with tapenade.
In a pan, melt the butter, add the peach cut into small cubes (I also added a small plum for tartness). Stir in the honey and cook for about 8–10 minutes, lightly mashing the fruit as it softens. (To simplify, you can just use ready-made jam.) Let the filling cool.
Cut the pastry sheet into two rectangles and roll them out slightly. Spread the filling over the pastry (I made one sweet, one savory), then roll both long sides toward the middle. Wrap in cling film and chill in the fridge for 25–30 minutes (or 10 minutes in the freezer).
Slice into “ears” about 1 cm thick. Preheat the oven to 220 °C (430 °F). Line a baking sheet with parchment, arrange the cookies with some space in between, and chill them again in the freezer for 5–6 minutes. Bake for about 15 minutes until golden. Let cool slightly before serving.
And here’s what they look like with tapenade.
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