If you Google Pig’s Ears, you’ll find a variety of different recipes for a variety of different end results, but when I think of Pig’s Ears, what comes to mind is otherwise known as Palmiers. Or Elephant Ears or Pig’s Ears – just depends on what you know them as, I guess!
Palmiers are a French pastry – made with the same dough as croissants, but without the yeast – which is essentially a puff pastry. You can of course, make your own, but it’s just as effective if you buy pre-rolled pastry. One tip, though – use a real butter pastry, if you can. It costs a bit more, but the flavour is well worth it.
Pig’s Ears are heart shaped pastries, created by rolling the pastry half way, then turning it around and rolling the flat side half way to meet the other. Fold it in half, and freeze for 20 minutes. 
There are loads of different fillings you can try with these. Some of my favourites are pesto, Parmesan cheese, cinnamon and sugar or of course, Lavender Sugar. You can see how simple Lavender Sugar is to make here.
You can make your own puff pastry – I always use the one from Why Is There Air – but I do find the ready rolled one awfully convenient!
- 1 x 320g All Butter Puff Pastry Sheet
- 5 - 8 tbs Lavender Sugar
- Unroll the puff pastry onto a floured tray.
- Sprinkle the lavender sugar all over, making sure to get all the corners too.
- Starting on the long edge, tightly roll the pastry half way
- Turn the tray around, starting on the other long edge and roll the pastry half way again, till the two halves meet.
- Keep the two halves together and pop the pastry into the freezer for 20 minutes.
- Preheat the oven to 200C/390F
- Remove from the freezer and slice into 1 cm slices.
- Lay on a tray, leaving space for them to spread out a little.
- Place in the oven and bake for 5-8 minutes.
- (If you use a stonebake tray like I do, you may need to flip them over and cook the other side for another 3-4 minutes.)
- Remove from the oven and sprinkle over a little more lavender sugar.
- Leave to cool and serve with coffee or top with cream and strawberries, or as a side to ice cream.