Tomato-Basil Elephant Ears

Total Time
13mins
Prep 2 mins
Cook 11 mins

This is an Ina Garten recipe. As she prepared them, I thought I can't let this go by and I printed the recipe. Here it is. Ina made these for a "Mock Thanksgiving Dinner" she was testing for a magazine.

Ingredients Nutrition

Directions

  1. Preheat oven to 400ºF.
  2. To make the paste, place the sun-dried tomatoes and garlic in the bowl of a food processor fitted with the steel blade.
  3. Process for 30 seconds.
  4. Add the basil, salt and pepper.
  5. With the processor running, slowly pour the olive oil into the the bowl through the feed tube and process until pureéd.
  6. Add the Parmesan and pureé for 15 seconds.
  7. Set aside.
  8. Unfold 1 sheet of puff pastry and place it on a lightly floured board.
  9. With a rolling pin, lightly roll the dough until it's a 13" square.
  10. Using a knife, spread the paste over the top of the puff pastry.
  11. Fold the sides of the square toward the center so they go halfway to the middle of the dough.
  12. Fold them again so the 2 folds meet exactly at the middle of the dough.
  13. Then fold one half over the other half as though closing a book.
  14. You will have six layers.
  15. Slice the dough into 3/8" slices and place the slices, cut side up, on baking sheets lined with parchment paper.
  16. Brush each piece with egg wash and place in the oven.
  17. Bake for 6 minutes.
  18. Turn each pastry slice over and continue baking an additional 5 minutes.

Reviews

(1)
Most Helpful

This is great! I serve these at almost every party I hold. I do cheat a little bit though; I tend to use basil pesto and leave out the oil, since I find that fresh basil would make this recipe prohibitively expensive, and I also make it into pinwheels rather than elephant ears to make the recipe go further. But the taste is fantastic and they always disappear quickly. Thanks for a yummy snack!

Sooty_Cat August 13, 2007

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