Elephant Ears

By RogRot

Ingredients

• 1 Pillsbury® refrigerated pie crust
• 1 egg white, beaten
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon sugar

Details

Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

Heat oven to 375°F. Line cookie sheet with parchment paper.

Unroll crust. Cut into 14 (3/4 inch wide) dough strips; do not separate. Lightly brush egg white over strips.

In small bowl, combine 1/4 cup sugar and cinnamon; sprinkle evenly over dough strips.

Roll up first dough strip, starting at short edge. (See photo.) Place rolled-up dough strip at the bottom of the next dough strip. Continue to roll 6 additional pastry strips around 1st strip, ending up with 3 1/2-inch pinwheel.

Place dough pinwheel on parchment paper-lined cookie sheet. Place sheet of parchment paper over dough; using rolling pin, roll out dough pinwheel to 5 1/2-inch circle.

Sprinkle half of the 1 tablespoon sugar over the top.

Repeat steps #4 to #6 (above) with remaining 7 pastry strips; place on cookie sheet.

Bake 20 to 22 minutes or until golden brown and crisp. Cool on wire rack.