Recipe: Elephant Ears (with appetizer variation, using frozen puff pastry dough)
Desserts - PastriesELEPHANT EARS
1 sheet Pepperidge Farm Frozen Puff Pastry, thawed 20 minutes
Granulated sugar
Ground cinnamon
1 whole egg beaten with 1 teaspoon water
Preheat oven to 425 degrees F.
Unfold and cut pastry sheet in half. Roll out 1 piece to an 8-by-14-inch rectangle. Sprinkle generously with sugar and cinnamon.
Fold the short edges of the pastry one-quarter the distance toward the center. Sprinkle again with sugar and cinnamon.
Fold short edges again toward the center, leaving a 1/4-inch space between edges. Fold 1 side over onto the other, making an 8-layer rectangle. Chill 10 minutes. Repeat with other piece.
Slice chilled rolls crosswise into 1/2x3/4-inch pieces. Brush with egg mixture. Place on ungreased baking sheets.
Bake 10 minutes or until golden brown. Remove immediately from baking sheets and let cool.
VARIATION:
For appetizers, substitute grated Parmesan cheese for sugar/cinnamon mixture.
Makes about 32 pastries
Source: Pepperidge Farm, Inc.
1 sheet Pepperidge Farm Frozen Puff Pastry, thawed 20 minutes
Granulated sugar
Ground cinnamon
1 whole egg beaten with 1 teaspoon water
Preheat oven to 425 degrees F.
Unfold and cut pastry sheet in half. Roll out 1 piece to an 8-by-14-inch rectangle. Sprinkle generously with sugar and cinnamon.
Fold the short edges of the pastry one-quarter the distance toward the center. Sprinkle again with sugar and cinnamon.
Fold short edges again toward the center, leaving a 1/4-inch space between edges. Fold 1 side over onto the other, making an 8-layer rectangle. Chill 10 minutes. Repeat with other piece.
Slice chilled rolls crosswise into 1/2x3/4-inch pieces. Brush with egg mixture. Place on ungreased baking sheets.
Bake 10 minutes or until golden brown. Remove immediately from baking sheets and let cool.
VARIATION:
For appetizers, substitute grated Parmesan cheese for sugar/cinnamon mixture.
Makes about 32 pastries
Source: Pepperidge Farm, Inc.
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