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
  • total: 20 minutes
  • Serves: 24

Recipe

Ingredients

  • 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

Directions

  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.

  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.

  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.

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

  5. 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.
     

Palmiers Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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