Food & Recipes

Elephant Ears

little bits of heaven in cookie form

Elephant ears are a perfect ending to a heavy dinner (such as Braciole). Slightly lighter in flavor and weight, elephant ear cookies can be served on their own, or topped with ice cream/whipped cream.

cooking information

• Yield: 2 Dozen Cookies
• Prep Time: 10 minutes
• Cooking Time: 10 minutes

all ingredients

• 1 Box Frozen Puff Pastry Sheets
• 1/2 Cup Sugar
• 2 Tablespoons Cinnamon

recipe instruction

1. Preheat the oven to 400 degrees.

2. Thaw the puff pastry. (Microwave for 10 seconds at a time until pliable.)

3. Lay the sheet on the table and sprinkle with 1/2 cup sugar and tablespoon of cinnamon. Spread the mixture and make sure that all of the dough is covered.

4. Staring at the dough, visualize the mid point. Next, starting with the right side, begin to roll the dough one inch deep, stopping before reaching the mid point. Continue with the left side. Once both sides are rolled, fold on top of each other. (You are rolling each side towards each other and then creating one long roll of elephant ears.)

5. Slice the log into 1/2 thick pieces and lay flat on the cookie sheet.

6. Repeat with the second sheet of puff pastry!

7. Cook for 10 minutes or until golden brown and you can smell the cinnamon and sugar in the oven.

8. As soon as the cookies are finished cooking, remove them from the oven and remove from the cookie sheet and let rest. (If the cookies are left on the cookie sheet, the sugar will harden and the cookies will stick.)

9. Serve and enjoy!

cooking tips

• These taste amazing dipped in fresh whipped cream (check out my recipe)!
• Also quite tasty served with vanilla ice cream!

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