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I stumbled upon these cookie in my foodgawker adventures. As I am a developing baker I like to start with some easy basics, figure out how it all works. This was my first time using puff pastry, and I have to say I now want to use it for everything. I guess the next step for me would be to learn how to make it myself!
Elephant Ear cookies have now become a staple in my baking. As I stated in my title, they are fast, easy and incredibly delicious. You will need two ingredients – sugar, and a puff pastry sheet (defrosted). You simply roll the dough in sugar, fold it in on itself cut into one inch slices and WALLA bake and you have cookies.
The Official Recipe:
– Puff Pastry Sheet (defrosted)
– About a cup of sugar
– Baking Sheet
– Parchment Paper (don’t use anything else they just get stuck to it).
Instructions:
1. Pre-heat oven to 425. Once your puff pastry sheet has defrosted unfold it and lay it on a flat surface.
2. On another flat surface (I have found a baking sheet to be perfect for this) spread out a good amount of sugar.
3. Lay the puff pastry on the sugar. Flip the dough over and make sure both sides are fully covered in sugar.
4. Fold the long side of the pastry sheet into the middle. Do the same with the other side. Sprinkle with sugar. Now do it again, and again to the other side. Sprinkle with sugar Now you should be able to fold it once more down the middle to create a half circle of dough. *As I do not currently have pictures of this I highly suggest going to the link above and looking at hers.
5. Cut this long piece of rolled dough into one inch pieces. Make sure to dip the cut sides in sugar before placing on to the parchment paper.
6. Bake for about 15 minutes depending on the heat of your oven or until just golden brown.
7. Let cool and EAT.
HAPPY 12/12/12