August 8, 2012

Elephant Ears inspired by the Barefoot Contessa

When you are in need of a quick and easy dessert option, never forget the Elephant Ears. All you really need is sugar, cinnamon, a sheet of puff pastry, and 30 minutes. I originally found the recipe in my Barefoot Contessa book and made the cookies for a summer BBQ. You can follow the recipe exactly, or do as I do and use handfuls of sugar and pinches of salt and cinnamon. The first time I made these, I only had a 1/2 cup of sugar in my kitchen, so I added some brown sugar and they turned out just fine.

Elephant Ears coated with sugar

Doesn't it look like an elephant's ear? Or a heart?

  • 2 cups of sugar (white, brown, or both)
  • a pinch of salt
  • 1/4 teaspoon of cinnamon
  • 1 sheet Pepperidge Farm puff pastry, defrosted
  1. Preheat the oven to 450 degrees.
  2. Combine half of the sugar and a pinch of salt. Pour it over a flat surface such as a wooden board or table top. 
  3. Unfold the puff pastry onto the sugar mixture. 
  4. Combine another 1/2 cup of  sugar and the cinnamon and spread it evenly on the puff pastry. 
  5. Using a rolling pin, lightly roll the dough until it looks like a square. Ideally, you want the sugar to be pressed into the puff pastry on both sides. 
  6. Fold the sides of the square toward the center so they go halfway to the middle. 
  7. Fold them again so the two folds meet exactly at the middle of the dough. 
  8. Then, fold one half over the other half as though closing a book. You should have a long, folded tube of puff pastry. Make sure that it is evenly coated with sugar. Adding too much sugar is almost impossible.
  9. Slice the dough into 3/8-inch pieces.
  10. Place the slices on a baking sheet that is lined with parchment paper. 
  11. Bake the cookies for 6 minutes, or until caramelized and brown. You will want to watch the oven closely. Once they are lightly browned, flip them over and bake for another 3 to 5 minutes, until caramelized and browned on the other side. 

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