Puff Pastry Elephant Ears 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.

PUFF PASTRY ELEPHANT EARS

Steps:

• Water wash entire surface of one pastry sheet.
• Sprinkle cinnamon on surface.
• Roll sheet up into a coil.
• Cut coil into 12 equal pieces.
• Place sufficient granulated sugar on work surface and place one cut piece on sugar, also covering top of roll with sugar.
• With a rolling pin, roll down piece, changing direction of sheeting to keep the piece oval. Use sugar as you would dusting flour to keep from sticking. Roll approximately 7" or 8" circles.
• Place on parchment paper lined baking pan.
• Allow dough to rest for 10 minutes.
• Bake at 350 degrees for 15 minutes or until golden brown.

CINNAMON ELEPHANT EARS

Steps:

• Preheat the oven to 450°F (232°C).
• Combine ½ 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 ½ 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.

COULDN'T BE EASIER ELEPHANT EARS.

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.