Gosh I Fil Elephants Ear Recipes

CINNAMON ELEPHANT EARS

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.

GOSH I FIL- ELEPHANT'S EAR

Steps:

• Beat eggs, then add and beat together salt, sugar, oil and milk.
• Add sifted flour to beaten mixture, turn out on lightly floured board and knead for 10 minutes until smooth.
• (Add a little water if necessary).
• Roll out small sections of dough to paper thin circles or squares.
• For ears, pleat in one side of a circular piece- for bows pleat in the center of a rectangular piece.
• (You can make these up to a foot in diameter- whatever your pan will accommodate.) Heat fat in a large shallow pan, and fry ears a few at a time until lightly brown, turning once.
• Remove from fat and drain.
• Pour dribbles of syrup over pastry and dust at once with generous amounts of powdered sugar, cardamom and pistachio.