Cinnamon Sugar Mini “Elephant Ears”

prepared by and photo by Emily Doscher

Quick, easy, scrumptious.  Double up, because your family will literally gobble them up!

Size: makes about 24

2 tbsp sugar
1 tsp ground cinnamon
1 frozen puff pastry sheet (half of 17 1/4 oz pkg), thawed


Preheat oven to 400F.  Combine sugar and cinnamon in small bowl.  Sprinkle work surface with 1  1/2 tsp cinnamon sugar.  Place pastry sheet on cinnamon sugar.  Sprinkle top of pastry sheet with 1  1/2 tsp cinnamon sugar.  Rollout pastry sheet to 12″ square.  Trim sides neatly if necessary.

Using back of knife, lightly score a line down center of pastry.  Fold right side over to meet center line; then fold left side over to meet center line.  Sprinkle 1  1/2 tsp cinnamon sugar over.  Fold right side, then left side over to meet center line.  Sprinkle remaining cinnamon sugar over.  Fold left side over right side to form thin pastry rectangle, about 12″ long by 1 1/2″ wide.

Cut pastry crosswise into 1/3″ thick slices.  Arrange slices cut side up on baking sheet.  Freeze 10 minutes.

Bake pastries 10 8-10 minutes.  Using metal spatula, turn pastries over and bake until rich golden brown, about 5 minutes longer.  Transfer pastries to rack and cool. (Can be prepared 3 days ahead.  Store airtight at room temperature.)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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