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Pink pig ears

Afternoon Express makes pink pigs ears with Alice Toich

Pink pig ears

Recipe by: Alice Toich
Serves: 2
Cooking: 15min
Preparation: 45 min (including resting time)

1 sheet of real butter puff pastry ( just thawed but still cool +- 30 mins) 
1/2 cup pink sugar 
1 tsp cinnamon
1/4 ground cardamom 
Some water
2 slabs white chocolate melted 
Sprinkles Hundreds and thousands
Pink gel food dye

Mix sugar, cinnamon and cardamom. Toss half the sugar on your work surfaceTake thawed puff pastry and place on top of sugar. Toss the rest of the sugar on top of pastry evenly. Roll slightly with a rolling pin to stick sugar. Find center line, fold from either end halfway, and then fold again. So there are 3 fold all together.  Refrigerate your dough and sugar for 10-30 minutes until chilled and firm.  Slice the sausage of pastry in 1.5cm (or 1cm for crispy edges). Brush each cookie in water and dunk each side in more sugar.  Lay with space around each cookie for expansion on a baking tray with baking paper or oiled surface. Bake at 205 degrees Celsius for 15 mins. Ensure to flip halfway through cookie for a crispy edge.Once cookies are baked and cooled, melt white chocolate over a double boiler. Once melted at a tiny drop or two of pink gel. Mix for an even colour then dip the end of each plamier in the chocolate. Lay each cookie on a tray with baking paper to allow chocolate to cool and sprinkle with hundreds and thousands and sprinkles or of your choice! Enjoy with tea or after dinner as a treat.

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