Cinnamon Elephant Ears Recipe
Shared By: Marium Hamid, Arksansas (USA)
Cinnamon Elephant Ears Recipe
Ingredients:
- Sugar – 1 cup divided
- Pinch kosher salt
- 1/4 teaspoon cinnamon
- 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm but you can choose the brand that you like)
Directions
- Preheat the oven to 450 degrees.
- Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab.
- Unfold the sheet of puff pastry onto the sugar mixture.
- Combine 12 cup of the sugar and the cinnamon and spread it evenly on the puff pastry.
- This is not about sprinkling; it’s about an even covering of sugar.
- With a rolling pin, lightly roll the dough until it’s a 13-inch square and the sugar is pressed into the puff pastry on top and bottom.
- Fold the sides of the square toward the centre 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 baking sheets lined with parchment paper.
- Bake the cookies for 6 minutes or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side.
- Transfer to a baking rack to cool.
