Orejas (Mexican Palmier Sweet Bread)

History & Origin

Mexican orejas have their origins in the French palmier tradition, which arrived in Mexico during the French intervention in the 19th century. Mexican bakers adopted the French puff pastry technique and adapted it with local ingredients, creating their own version that became one of the most beloved pieces in Mexican bakeries. The key to orejas lies in the lamination process: the dough is folded multiple times with layers of butter or lard between each fold, creating those characteristic crispy layers when baked. The sprinkled sugar caramelises during baking, giving that golden sheen and irresistible flavour between sweet and slightly toasted. In Mexican bakeries, orejas are among the first pieces to sell out, especially when they come out freshly baked. Variants exist with cinnamon, chocolate or icing sugar, but the classic version with granulated sugar remains the favourite. They are the perfect accompaniment to café de olla or hot chocolate.