ELEPHANT EARS RECIPE RECIPES

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PALMIERS RECIPE | INA GARTEN | FOOD NETWORK



Palmiers Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 40 to 45 cookies

Number Of Ingredients 3

2 cups granulated sugar
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Steps:

  • Preheat the oven to 450 degrees F.
  • Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards 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 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
  • Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

BABY ELEPHANT EARS RECIPE - PILLSBURY.COM



Baby Elephant Ears Recipe - Pillsbury.com image

Grandmas all over the country have long used scraps of unused pie crust dough to make larger versions of these sweet treats. Our miniature version is just the right size--and much easier to assemble!

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 1

Number Of Ingredients 4

1/2 cup sugar
1 teaspoon ground cinnamon
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/4 cup butter, melted

Steps:

  • Heat oven to 375°F. Place two 12-inch squares waxed paper on work surface.
  • In small bowl, mix sugar and cinnamon.
  • On work surface, unroll 1 crust. Brush with butter; sprinkle with half of the cinnamon sugar.
  • Top with second crust. Brush top of second crust with butter, sprinkle with remaining cinnamon sugar; roll up.
  • Cut the roll into 12 (1-inch) slices, then press down slightly, and roll individually between the sheets of waxed paper to 1/4-inch slices, replacing waxed paper as needed. Place on ungreased cookie sheets.
  • Bake 20 to 22 minutes or until golden brown and crisp. Cool on cooling rack.

Nutrition Facts : Calories 210 , CarbohydrateContent 25 g, CholesterolContent 15 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 210 mg, SugarContent 8 g, TransFatContent 0 g

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