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.
Ingredients
1 egg
1 tablespoon water
0.333 cup sugar
2 teaspoons ground cinnamon
2 tablespoons all-purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed
1 tablespoon water
0.333 cup sugar
2 teaspoons ground cinnamon
2 tablespoons all-purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed
Instructions
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.
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.
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.
Bake for 12 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks.
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.
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.
Bake for 12 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks.
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.
Directions
Print
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.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.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.Bake for 12 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks.
Ingredients
1 egg1 tablespoon water0.333 cup sugar2 teaspoons ground cinnamon2 tablespoons all-purpose flour1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed
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