Couldn't Be Easier Elephant Ears.

Total Time
Prep 10 mins
Cook 12 mins

I got his from 500 Best Cookies, Bars & Squares.


  1. Preheat oven to 425°F.
  2. Sprinkle a thick layer of sugar on a pastry board.
  3. Place puff pastry on top and roll into a neat oblong.
  4. Fold one long side of puff pastry inward, like a jellyroll, stopping at the centre.
  5. Repeat on the other side. The 2 sides will meet in the centre.
  6. Cut into 1/4 inch slices and press each slice in sugar.
  7. Place slices on an ungreased cookie sheet.
  8. Bake for 6 to 8 minutes.
  9. Turn over and bake for another 6 to 8 minutes or until golden brown.
  10. Variation:.
  11. In a food processor, process 1/2 cup chopped nuts, 2 tbsp sugar and 1/2 tsp ground cinnamon until finely ground.
  12. sprinkle dough with mixture before folding.
Most Helpful

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!

Galley Wench August 08, 2010

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.

LexiGirl 2 August 28, 2009

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.

Baby Kato November 01, 2008

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