Prep 10 mins
Cook 12 mins
I got his from 500 Best Cookies, Bars & Squares.
Make and share this Couldn't Be Easier Elephant Ears. recipe from Food.com.
- 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.
- 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.
Wow, these are so good, and easy too! Sprinkled sugar on the pastry board, then used a combination of sugar, nuts and cinnamon on the inside. Brushed them lightly with melted butter before baking. YUM!
So I sent my husband to the store to buy the frozen pastry and he came home with a box of individually wrapped little pastry squares. My teenage son had some friends over so I decided to go ahead and make them. I called them Baby Elephant Ears because they came out so small, like little bite size morsels. Because my squares were so small to begin with, I had to cut mine in inch increments and lay them on the cookie sheet with the folded side down. I also used the cinnamon, walnut, sugar filling. The kids loved them! I had to make another batch and they were gone in seconds. It may not be such a bad idea to make them tiny. Anyway, they tasted wonderful and I will be making them again.
Everyone that tried these little beauts loved them. I made them smaller so they carmelized even more, the pastries were incredible, sweet, crispy and tender. I added cinnamon to the sugar and rolled both sides of the puff pastry in the sugar mixture. I can't wait to try filling these with finely chopped chocolate macadamian nuts and cinnamon. Thank you so much for sharing this lovely quick, versatile recipe, which I will make again and again.