Mini-Schweinsöhrchen Blätterteig Zartbitterschokolade

Mini-Schweinsöhrchen – leicht gemacht!

Mini-Schweinsöhrchen ist ein Gebäck, das ich schon hunderte Male gemacht habe, weil meine Kinder total darauf stehen. Blätterteig Zimt und Zucker und Zartbitterschokolade ist aber nunmal auch einfache eine unwiderstehliche Kombination. Die Variante mit einer Schicht Nutella in den Schweinsöhrchen steht aber auch ganz hoch im Kurs und wird oft verlangt.

Mini-Schweinsöhrchen Blätterteig Zartbitterschokolade
Mini-Schweinsöhrchen Blätterteig Zartbitterschokolade

Ich muss ja jetzt eigentlich nicht dazu sagen, dass es sie bei uns das ganze Jahr gibt oder? Es wäre viel zu schade sie nur in der Weihnachtszeit zu machen.

Mini-Schweinsöhrchen Blätterteig Zartbitterschokolade

Wie wär’s mit Nutella?

Für Nutella-Schweinsöhrchen ersetze Schritt 4 in der Anleitung durch eine Schicht Nutella. Wärme dafür das Nutella kurz in der Mikrowelle etwas auf, dann lässt es sich besser verstreichen. Das Eigelb und die 2. Hälfte Zimt und Zucker brauchst du dann nicht.

Mini-Schweinsöhrchen Blätterteig Zartbitterschokolade

Einfache Köstlichkeit

Und das allerbeste: mit fertigem Blätterteig aus dem Kühlregal sind sie Mini-Schweinsöhrchen auch recht schnell gemacht. Zum Kaffee für lieben Besuch machen sie sich auch toll.

Mini-Schweinsöhrchen Blätterteig Zartbitterschokolade

Folgt mir gerne bei Pinterest und Instagram und seid immer die ersten, wenn es Neues gibt.

Mini-Schweinsöhrchen

  • 1 Packung Blätterteig
  • 30 g brauner Zucker
  • 20 g weißer Zucker
  • 1 Pck Vanillezucker
  • 1 TL Zimt
  • 1 Eigelb
  • Zartbitterkuvertüre (zum Tunken)
  1. Nimm den Blätterteig aus dem Kühlschrank und mische Zucker und Zimt.

  2. Rolle den Blätterteig aus und verteile die Hälfte der Zucker-Zimt-Mischung darauf.

  3. Lege ein Stück Alufolie darauf und drücke den Zucker etwas fest. Du kannst auch einmal kurz mit einem Ausrollstab darüber rollen. Drehe nun den Blätterteig mit der Alufolie um, sodass die Alufolie unten ist.

  4. Pinsle jetzt das Eigelb auf den Blätterteig und verteile die restliche Zucker-Zimt-Mischung darauf.

  5. Rolle nun den Blätterteig von den langen Seiten aus auf, sodass du 2 Rollen hast, die später die Öhrchen der Schweinsöhrchen sind.

  6. Umwickle die Blätterteigrolle mit der Alufolie und lege sie für ca. 30 Minuten in das Gefrierfach.

  7. Heize den Backofen auf 160 Grad Umluft vor und hole den Blätterteig aus dem Kühlschrank.

  8. Schneide Scheiben mit einer Dicke von etwas mehr als 1/2cm ab, lege sie auf ein mit Backpapier ausgelegtes Backblech und backe sie 10-12 Minuten bis sie eine goldbraune Kruste haben.

  9. Lass die Schweinsöhrchen abkühlen und schmilz in der Zwischenzeit die Kuvertüre in einem Wasserbad auf niedriger Temperatur.

  10. Tunke die Schweinsöhrchen hinhein und lege sie dann auf ein Stück Alufolie. Hier kannst du sie einfach abziehen, wenn die Schokolade erkaltet ist.

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