Recipe by Abby C
These aren't really elephant ears but they are tasty little cinnamon and sugar filled pastries!
Top Review by Lalaloula
Can I please give these mor than just five stars?! They are indeed very tasty little (or maybe not so little) treats. They came together very quickly and easily and tasted oh so good. Nearly like one of my favourite pastries you can buy in the bakeries here in Hamburg, where I live. The cinnamon butter filling is so tasty and the dough has a fantastic consistency. Thanks so much for sharing this winner of a recipe with us, Abby C! I will most definitely make it soon again (maybe with a cinnamon apple filling).
- 1⁄4 cup margarine or 1⁄4 cup butter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup milk
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
Directions See How It's Made
- Heat the oven to 425 degrees.
- Grease a cookie sheet with shortening.
- Heat margarine until melted; set aside.
- Stir flour, 2 tablespoons sugar, the baking powder and salt in a medium bowl.
- Stir in milk and 3 tablespoons of the melted margarine until dough forms.
- Sprinkle a surface lightly with flour; turn dough onto surface.
- Knead 10 times.
- Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches.
- Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and cinnamon.
- Roll dough up tightly, beginning at narrow end.
- Pinch edge of dough into roll to seal.
- Cut into 4 equal pieces with sharp knife.
- Place cut sides up on cookie sheet; pat each into a 6-inch circle.
- Sprinkle with more sugar.
- Bake until golden brown, 8 to 10 minutes.
- Immediately remove from cookie sheet with a spatula.
- Let cool on wire rack.