Named for their shape, these Elephant Ears are layers of puff pastry with cinnamon and sugar. Only four ingredients to make this tasty treat.
My friend Lindsay posted a picture on her Instagram of her eating elephant ears. Ever since then, I’ve been obsessed with them. I researched tons of recipes, some more complicated than others, with yeast and without. But school just started here. Which means I get to wake up at 6:45 every morning and I’ve turned into a beast. An impatient beast. I’m soooo not a morning person. I wanted something simple and easy to satisfy my cinnamon sugar craving. These are great warm or room temperature. For breakfast…or an afternoon snack.
Sprinkle a surface with some sugar with a pinch of salt. Place your puff pastry on top.
Sprinkle some cinnamon sugar on top.
Roll the cinnamon sugar into the dough.
Roll it into a 13″ square.
Fold the dough halfway to the middle. Then fold it over again meeting at the center.
Then fold it over again like you’re closing a book.
Gently slice it and place it on a parchment lined sheet. It’s not pretty. Don’t worry. When they’re done baking they will spread just like they’re supposed to.
I looked over and saw my monkeys doing this with the leftover sugar. I swear I do feed them actual meals.
- 1 cup sugar divided
- Pinch kosher salt
- 1 teaspoon cinnamon
- 1 sheet Pepperidge Farm puff pastry defrosted
Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
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 and place it on top of the sugar mixture.
Combine the remaining 1/2 cup of the sugar and cinnamon and sprinkle evenly over the pastry. Lightly roll the dough with a rolling pin pressing the sugar in the pastry until it's a 13 inch square.
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. Slice the dough into 1/2-inch slices and place them cut up on the prepared sheet.
Bake for 6 minutes, or until caramelized on the bottom, then carefully 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. Don't worry if they look funky when you flip them. Their shape will come as they finish baking. Great served warm or room temperature.
Source: Food Network - I added more cinnamon than the original recipe but that was the only change.
And since 2 puff pastries come in a package you can make double batch or make these recipes: