Mini Elephant Ears

By norsegal8

These flat, crunchy, sweet pastry spirals are a delicious accompaniment to fresh berries.

Ingredients

• 2 1/4 cups (9 5/8 ounces) King Arthur Unbleached All-Purpose Flour
• 1 tablespoon King Arthur Easy-Roll Dough Improver (optional, but very helpful)
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter, cut into 1/4-inch dice and frozen for 30 minutes
• 3/4 cup (6 ounces) sour cream
• 1/2 to 3/4 cup (3 1/2 to 5 1/4 ounces) granulated sugar

Details

Servings 48

Preparation

Step 1

Combine the flour, dough relaxer, salt and baking powder, then cut in the frozen butter, mixing till even crumbs form. Stir in the sour cream, gather the dough into a ball, divide it in half, and refrigerate it, covered, for at least 1 hour, or overnight.

Remove one piece of the dough from the refrigerator, sprinkle your work surface with sugar, and roll the dough into a 12 x 10-inch rectangle. Sprinkle sugar over the dough, gently roll it in with a rolling pin and, starting with a long side, roll the pastry into a log. Repeat with remaining dough, wrap the logs, and refrigerate for at least 1 hour.

Using a serrated knife, gently cut each log into 1/3-inch thick slices, and lay the slices on parchment-lined or lightly greased baking sheets.

Bake the pastries in a preheated 425°F oven for 9 to 10 minutes, or until the sugar on the bottom has begun to brown. Turn them over, and bake for an additional 3 to 5 minutes, or until the sugar is lightly browned on the other side. Watch closely -- these go from golden brown to inedibly scorched in nothing flat. Remove the pastries from the oven, and cool completely on a wire rack. Yield: 48 mini elephant ears.

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