CINNAMON ELEPHANT EARS
Provided by Ina Garten
Time 25m
Yield about 20 cookies
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees.
- Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
- Combine 1/2 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
- Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
EASY ELEPHANT EARS
You'll love the classic cinnamon-sugar flavor of these crispy bite-size treats. Even more, you'll love that they call for just three ingredients and are so simple to assemble. -Bob Rose, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 375°. Mix sugar and cinnamon., On a lightly floured surface, roll one sheet of pastry into an 11x8-in. rectangle. Sprinkle with 1/4 cup cinnamon sugar. Working from short sides, roll up jelly-roll style toward the center. Wrap in plastic; freeze 10 minutes. Repeat., Unwrap and cut dough into 1/2-in. slices; place on parchment-lined baking sheets. Bake 12-15 minutes or until crisp and golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
ELEPHANT EARS
Crispy cinnamon-sugar fried bread confections!
Provided by LEEMA
Categories Desserts
Time 1h
Yield 15
Number Of Ingredients 9
Steps:
- In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.
- Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.
- In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).
- Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.
- Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 35 g, Cholesterol 2 mg, Fat 11.9 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 166.6 mg, Sugar 7.9 g
COULDN'T BE EASIER ELEPHANT EARS.
Make and share this Couldn't Be Easier Elephant Ears. recipe from Food.com.
Provided by Dreamer in Ontario
Categories Dessert
Time 22m
Yield 12 cookies
Number Of Ingredients 2
Steps:
- Preheat oven to 425°F.
- Sprinkle a thick layer of sugar on a pastry board.
- Place puff pastry on top and roll into a neat oblong.
- Fold one long side of puff pastry inward, like a jellyroll, stopping at the centre.
- Repeat on the other side. The 2 sides will meet in the centre.
- Cut into 1/4 inch slices and press each slice in sugar.
- Place slices on an ungreased cookie sheet.
- Bake for 6 to 8 minutes.
- Turn over and bake for another 6 to 8 minutes or until golden brown.
- Variation:.
- In a food processor, process 1/2 cup chopped nuts, 2 tbsp sugar and 1/2 tsp ground cinnamon until finely ground.
- sprinkle dough with mixture before folding.
Nutrition Facts : Calories 104.3, Fat 7.2, SaturatedFat 1.8, Sodium 47.1, Carbohydrate 8.5, Fiber 0.3, Sugar 0.1, Protein 1.4
ELEPHANT EARS
"Reaction from those who eat them makes them worth the effort!" assures Suzanne McKinley of Lyons, Georgia.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Dissolve yeast in water. Add milk, sugar, salt, shortening and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down and shape into 15 ovals, 5-1/2-in. round by 1/8-in. thick. Heat 3-4 in. of oil to 375° in deep-fat fryer. Fry ovals, one at a time, 3 minutes per side or until golden brown. Drain. Mix sugar and cinnamon; sprinkle over warm pastries.
Nutrition Facts :
QUICK ELEPHANT EARS
Our eight children love helping make these sweet crunchy treats. We fry flour tortillas for a few seconds in oil, then sprinkle with cinnamon and sugar. They're fun to make for a large group. I usually do the frying, then have one of the older kids add the coating.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- In a large resealable plastic bag, combine sugar and cinnamon; set aside. In a small skillet, heat 1/2 in of oil. Place one tortilla at a time in skillet, cook for 5 seconds; turn and cook 10 seconds longer or until browned. Place in sugar mixture; toss to coat. Serve immediately.
Nutrition Facts :
BAKED ELEPHANT EARS
My mother-in-law handed down this recipe from her mother. They're a special treat-even better, I think, than those at a carnival or festival. And (shh!) they're baked, not fried. -Delores Baeten, Downers Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Stir milk and egg yolk into yeast mixture; add to flour mixture, stirring to form a stiff dough (dough will be sticky). Cover with plastic wrap and refrigerate 2 hours., Preheat oven to 375°. Turn dough onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Spread with softened butter to within 1/4 in. of edges. Mix sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 24 slices. Cover slices with plastic wrap until ready to flatten., In a small bowl, mix ingredients for cinnamon sugar. Place a 6-in.-square piece of waxed paper on a work surface; sprinkle with 1/2 teaspoon cinnamon sugar. Top with 1 slice of dough; sprinkle dough with an additional 1/2 teaspoon cinnamon sugar. Roll dough to a 4-in. circle. Using waxed paper, flip dough onto a baking sheet coated with cooking spray. Repeat with remaining ingredients, placing slices 2 in. apart. Bake 7-9 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 109 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 76mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CRISPY ELEPHANT EARS
They'll remember these crispy home-baked pastries long after they've licked the last bit of cinnamon-sugar off their fingers! Great with hot coffee, these make a super gift. -Susan Taul, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 36m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine milk, water and yeast; set aside. In another large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg to yeast mixture; beat into dry ingredients until blended. Cover and refrigerate at least 2 hours. , Preheat oven to 375°. Punch dough down; turn onto a lightly floured surface. Knead 8-10 times. Cover and let rest for 10 minutes. Roll into an 18x10-in. rectangle. Brush with 2 tablespoons butter. Combine sugar and cinnamon; sprinkle 1 cup over dough. Beginning with a long side, roll up jelly-roll style pinch edges to seal. Cut into 1-in. slices., For each elephant ear, sprinkle a small amount of the remaining cinnamon-sugar on a piece of waxed paper. Place a slice of dough on cinnamon-sugar; roll into a 5-in. circle. , Place sugared side down on an ungreased baking sheet. Brush with some of the remaining butter; sprinkle with pecans and cinnamon-sugar. Bake 9-11 minutes or until golden brown.
Nutrition Facts : Calories 251 calories, Fat 12g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 160mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
EASY ELEPHANT EARS
We love the ones at the fairs but hate the hassle at home. The older kids can make these and they taste close enough to satisfy us until fair season rolls around again!
Provided by LAURIE
Categories Breads
Time 22m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar and cinnamon together and set aside. If a shaker is available it works great for this.
- Heat oil in a large skillet to about 1 inch and about 375 degrees Fahrenheit.
- If drop of water sizzles when dropped into the oil it is hot enough.
- Open biscuits and flatten carefully as large as you can get them without breaking. It is sometimes easier to stretch them in your hands like pizza dough rather than rolling out on the counter.
- Place 1 at a time in hot oil; watch carefully and turn when the bottom starts to brown lightly.
- When both top and bottom are the same color, remove from oil to paper towels.
- Immediately brush both sides with melted butter with pastry brush, and sprinkle each side liberally with cinnamon sugar.
- Eat immediately.
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