Schweinsöhrchen

2 sheets of puff pastry (best to buy frozen)
sugar

Either roll out the puff pastry into sheets of about 20 to 30 cm square, or buy them as sheets. In Manila (Santis has them in frozen packs of 6 sheets) and and most German supermarkets, they are available in sheets.

Thaw them for 20 mins. Lay them flat on a work surface. Sprinkle sugar generously and evenly on the first sheet, then place the second one on top of it. Now sprinkle sugar, also generously and evenly, on the second one. Use a rolling pin to make them stick together. Fold the left side to the centre, then the right side, with a 1 cm gap between them. The fold the sides once more. Cut into 1 cm width (cross section), arrange them on a tray leaving enough space between each piece so that the Schweinsöhrchen do not touch when they have expanded with the baking.

Bake in a pre-heated oven at 220 deg. C. for about 10 to 12 mins until the bottom is brown. Remove the tray from the oven, turn the pastries to brown the other side and return the tray into the oven to bake for another 2 to 3 mins.