|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
- Preheat the oven to 450 degrees.
- Combine half of the sugar and a pinch of salt. Pour it over a flat surface such as a wooden board or table top.
- Unfold the puff pastry onto the sugar mixture.
- Combine another 1/2 cup of sugar and the cinnamon and spread it evenly on the puff pastry.
- 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.
- 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 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.
- Slice the dough into 3/8-inch pieces.
- Place the slices on a baking sheet that is lined with parchment paper.
- 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.