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Elephant Ears

Elephant Ears

4.5 4

These multi-layered pastries sprinkled with cinnamon sugar make a treasured after-school or tea-time treat. Plus, they're easy when you start with prepared puff pastry sheets.

serves 24 pieces

Ingredients

cost per recipe: $5.47

The price is determined by the national average.

  • 1

    egg

  • 1

    tablespoon water

  • 1/3

    cup sugar

  • 2

    teaspoons ground cinnamon

  • 2

    tablespoons all-purpose flour

  • 1

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed

view nutrition info

How to Make It

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Stir the sugar and cinnamon in a small bowl. Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the floured surface. Brush the pastry with the egg mixture and sprinkle with 2 tablespoons sugar mixture. Starting at both short sides, fold the pastry toward the center, leaving a 1/4-inch space in the center. Brush with the egg mixture and sprinkle with 1 tablespoon sugar mixture. Fold one side over the other, making a 4-layer rectangle. Repeat with the remaining pastry sheet. Cut each rectangle into 12 (3/4-inch) slices, making 24 slices in all. Place the slices cut-side down, 2 inches apart on baking sheets and brush with the egg mixture. Bake for 12 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks.
Step 1

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Stir the sugar and cinnamon in a small bowl.

Step 2

Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the floured surface. Brush the pastry with the egg mixture and sprinkle with 2 tablespoons sugar mixture. Starting at both short sides, fold the pastry toward the center, leaving a 1/4-inch space in the center. Brush with the egg mixture and sprinkle with 1 tablespoon sugar mixture. Fold one side over the other, making a 4-layer rectangle. Repeat with the remaining pastry sheet.

Step 3

Cut each rectangle into 12 (3/4-inch) slices, making 24 slices in all. Place the slices cut-side down, 2 inches apart on baking sheets and brush with the egg mixture.

Step 4

Bake for 12 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks.

Recipe Tips

  • Flavor Variations: 
    For chocolate-drizzled pastries, drizzle the pastries with melted chocolate.

    For walnut pastries, sprinkle 1/3 cup finely chopped walnuts over the sugar mixture on each pastry sheet before folding.

    For chocolate peanut pastries, omit the sugar and cinnamon. Sprinkle 2 tablespoons each mini semi-sweet chocolate pieces and finely chopped peanuts on each pastry sheet before folding.
     

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Made With
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed

(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed

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Ratings & Reviews

(4)
  • Savaniah V.

    April 20, 2010

    Elephant Ears

    I've made these several times. They make a beautiful presentation and couldn't be easier. I slice and bake one roll, and keep the other in the freezer ready to slice and bake!

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  • trwithers

    December 5, 2009

    Elephant Ears

    My favorite. I cut back a little on the sugar. Delicious!

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    (0) (0)
  • ann

    September 4, 2006

    Elephant Ears

    I substituted brown sugar and they were delicious. Very easy to make.

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    (0) (0)
  • tattowe

    December 28, 2005

    Elephant Ears

    I made these for my daughter for a school party and everyone enjoyed them.

    Was this helpful?

    (0) (0)

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