Cinnamon Elephant Ears
Cinnamon Elephant Ears
Submitted by Suzanne Kolesar – Associate Registrar
Ingredients
1 cup . sugar , divided Pinch kosher salt ¼ teaspoon cinnamon 1 sheet puff pastry , defrosted ( Pepperidge Farm works great !)
Directions 1 . Preheat oven to 450 degrees .
2 . Combine ½ cup 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 onto the sugar mixture .
3 . Combine ½ cup sugar and cinnamon and spread evenly on the puff pastry . With a rolling pin , lightly roll the dough until it ’ s a 13-inch square and the sugar is pressed into the puff pastry on top and bottom . 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 you are closing a book . You will have 6 layers . Slice the dough into 3 / 8-inch slices and place them , cut side up , on baking sheets lined with parchment paper .
4 . Bake for about 6 minutes or until caramelized and brown on the bottom , then turn with a spatula and bake for another 3-5 minutes , until caramelized on the other side .
5 . Transfer to a baking rack to cool .
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