You all can thank my boyfriend once again for this recipe. The man absolutely loves elephant ears from Sugar and spice bakery. So I decided that since I was already subjecting myself to a month of baking I might as well make something he loves. These cinnamon sugar elephant ears are by far the easiest recipe for this month. The flaky pastry pairs lovely with the cinnamon and sugar, and it will take you less than 30 minutes to make including bake time.
This version is not as sweet as the store bought varieties because the puff pastry has no sugar in it. So I compensate by adding the cinnamon sugar layer in the center as well as to sprinkle sugar on top before baking. The whole time I was making these I was wondering how much dough bakeries have to use to get a big elephant ear. Mine were super small and cute. I guess the bigger the dough size the bigger your ears. If your using the Pillsbury puff pastry sheets you will get mini elephant ears not the giant ones you see in the bakeries.
None the less, this recipe is quick and easy. Good for brunches or midnight snacks; you decide!
Makes about 18 mini ears
Ingredients (Printable recipe)
1 sheet puff pastry
1/4 cup flour (for dusting)
2 teaspoon melted butter
2 teaspoon cinnamon
4 table spoon sugar
- Preheat oven to 375 degrees
- In a dish combine cinnamon and sugar
- Roll out the purr pastry sheet with a sprinkling of four so it does not stick
- Spread a layer of butter over the entire surface
- Sprinkle with the cinnamon sugar
- Roll the dough from two ends to meet the center
- Slice into quarter inch sections
- Then take a rolling pin and roll each slice flat
- Place on a baking sheet and sprinkle with sugar
- Bake for 12 to 15 minutes and serve
- For some extra sweet sticky surface dilute 3 tablespoons of sugar into 2 tablespoons of water and brush the surface of the pastry instead of sprinkling the sugar. You will end up with a very sticky honey like coating on to outsides.