Elephant Ears

Elephant Ears
Elephant Ears

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 2 1/2

    pound puff pastry rolled into 1/4 inch thick sheets

  • Puff pastry:

  • 1

    pound pastry flour

  • 1/4

    ounce salt

  • 9

    ounces cold water

  • 1

    pound butter

Directions

Roll puff pastry sheet on a surface which is liberally sprinkled with granulated sugar until it is about 30 inches wide. Cut the ends of the puff pastry with a chef’s knife and start folding each end over towards the middle about 3 inches. Sprinkle the 3 inch edge liberally with granulated sugar and continue folding and sprinkling until both edges meet in the center. Fold one half of the dough over the other half and refrigerate or freeze the dough until it has become very firm. Remove from refrigerator and cut slices about 1/4 inch thick and place them on a baking pan lined with parchment paper. Bake in a 400ºF oven for about 12 to 15 minutes or until the bottom just starts to turn a light golden brown. Carefully turn each elephant ear and continue to bake until the other side has begun to brown lightly. Remove from oven and cool before serving.

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