Cinnamon Elephant Ears

By KeyIngredient

Ingredients

• 1 c. sugar, divided
• pinch kosher salt
• 1/4 tsp. cinnamon
• 1 sheet puff pastry, defrosted

Preparation

Step 1

Heat oven to 450.

Combine 1/2 c. sugar and kosher salt and pour it over a flat surface such as a wooden cutting board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.

Combine 1/2 c. sugar and the cinnamon and spread evenly on the puff pastry. Make sure it's evenly covering the puff pastry. With a rolling pin lightly roll the dough until it's a 13" square and the sugar is pressed into the puff pastry on top and bottom. 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 will have 6 layers. Slice the dough into 38-inch slices and place the slices, cut side up, on a baking sheet lines with parchment.

Bake for 6 min. or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3-5 min. until caramelized on the other side. Transfer to a baking rack to cool.