Cinnamon pig ears (diabetic)

For 30 pieces
  • 1 pack (450 g) frozen puff pastry
  • 1 TL ground cinnamon
  • 75 g Diabetic sweetness
  • flour
  • baking paper
45 minutes
light
1.
Preparation: puff pastry slices place next to each other and let thaw. Mix cinnamon and 50 g diabetic sweetness. Place the puff pastry slices on top of each other and place on a floured work surface to form a rectangle (approxx 40 cm).
2.
Sprinkle the cinnamon and sugar mixture on the dough sheet. Roll up the shorter sides loosely towards the middle and fold both sides over each other. Approx. Freeze in the freezer for 30 minutes. Cut the rolling pin into 30 slices with a sharp knife.
3.
Place the pieces further apart on baking sheets lined with baking paper. Sprinkle the pork ears with the rest of the diabetic sweetness and bake in a tray in a preheated oven at 225 ° C (convection: 200 ° C) for 10-12 minutes.
1 piece approx:
  • 70 kcal
  • 290 kJ
  • 1 g protein
  • 4 g fat
  • 7 g carbohydrates

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