Orejones

Directions

1. 1
   Combine the sugar and canela in a small bowl and sprinkle about 1/4 cup of the mixture on a work surface.
2. 2
   Roll out the puff pastry into a rectangle about 10 by 12 inches and sprinkle another 1/4 cup of the mixture on top.
3. 3
   Mark the center of the rectangle (parallel to the long side) very lightly with a knife.
4. 4
   Roll one of the long sides toward the center as tightly as possible.
5. 5
   Repeat with the other side (both sides should touch in the middle) and press lightly so they stick together.
6. 6
   Refrigerate for 30 minutes or freeze (wrap them in parchment paper) for later use.
7. 7
   Preheat the oven to 375F.
8. 8
   Line 2 baking sheets with parchment paper or nonstick mats.
9. 9
   Remove the dough from the refrigerator and cut into 3 to 4 dozen 1/2-inch-thick slices.
10. 10
    (To slice the frozen logs, let thaw for about 5 minutes so they wont crack when you slice them.)
11. 11
    Dip each slice into the remaining 1/4 cup sugar-canela mixture and place on the baking sheets, leaving about 1 inch between slices.
12. 12
    Bake until golden brown, turn over the pastries, and bake for a few more minutes so that both sides are evenly caramelized, 8 to 10 minutes.
13. 13
    Let cool on a wire rack.