Elephant Ears
Elephant Ears
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.
- Thaw: 40 minutes
- Prep: 20 minutes
- Bake: 12 minutes
- Cool: 10 minutes
- Serves: 24
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipAlways preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart.
To add special texture and flavor, sprinkle chopped nuts, seeds, ground spices or grated cheese on top.
Work with one Puff Pastry sheet at a time, keeping the others in the refrigerator.
If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.
Palmiers recipe
Thawing and Rolling Puff Pastry
Recipe
Ingredients
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1 egg
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1 tbsp. water
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1/3 cup sugar
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2 tsp. ground cinnamon
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All-purpose flour
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1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
Directions
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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.
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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.
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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.
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Bake for 12 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks.
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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.
Comments
Submitted by:
Alana H.
Date: 12/28/2005
"I made these for my daughter for a school party and everyone enjoyed them."
Submitted by:
Michele C.
Date: 9/4/2006
"I substituted brown sugar and they were delicious. Very easy to make."
Submitted by:
Kathy M.
Date: 4/20/2010
"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!"
Submitted by:
Lisa G.
Date: 1/19/2007
"DELICIOUS!"
Submitted by:
Vicki H.
Date: 12/5/2009
"My favorite. I cut back a little on the sugar. Delicious!"