Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the Orejas from sticking.

Roll out the thawed puff pastry on a clean surface. If it's not perfectly rectangular, you can gently roll it out a bit to even it out.

If you're using the melted vegan butter, brush it lightly over the pastry. This step is optional but adds a rich flavor.

Mix the sugar with cinnamon (if using) and sprinkle this mixture evenly over the puff pastry. The cinnamon adds a warm flavor, but you can skip it for a more traditional taste.

Fold the long sides of the pastry toward the center. Then, fold them again so the two folds meet in the middle of the dough.

Finally, fold one half over the other half, like closing a book. You should have a long, narrow strip.

Using a sharp knife, cut the dough into slices about 1/2 inch thick. These slices will expand during baking, so don’t make them too thick.

Place the slices cut side up on your prepared baking sheet, ensuring they have space to expand.

Bake in the preheated oven for about 15 minutes, or until they puff up and turn a light golden brown. For even browning, you can flip them halfway through baking.

Once baked, remove the Orejas from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Serve once they're cool enough to handle but still deliciously warm.