Elephant Ears

Print

Elephant Ears

Author Hannah Hasson

Ingredients

  • 1 cup sugar divided
  • Pinch of kosher salt
  • 1/4 teaspoon cinnamon
  • 1 sheet Puff Pastry dough defrosted.

Instructions

  1. Preheat oven to 475 degrees F.
  2. 2.Combine 1/2 cup of the sugar and kosher salt, spread it over a flat surface (parchment paper, cutting board) the size of the dough, and unfold the sheet of dough onto the sugar.
  3. Combine the other 1/2 cup of sugar with the cinnamon, pour over the dough, and evenly spread it.
  4. 
  5. With a rolling pin, roll out the dough until the sugar it pressed into the top and bottom.
  6. Fold the sides of the square a quarter way towards the middle, and then again until the 2 sides  meet in the middle. Finally fold the two sides onto each other, like closing a book.
  7. Slice the dough lengthwise with a cold sharp knife (without sawing) into cookies and place the cookies on baking sheets. The slices should be between a quarter and half an inch thick. Leave an inch between each elephant ear.
  8. Bake for 10-12 minutes on the bottom rack in the oven until sugar is melted and browned.