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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