Cinnamon Elephant Ears

Name: Cinnamon Elephant Ears
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 20 COOKIES, 20 serving(s)
Ingredients: 1 cup sugar, divided; 1 pinch kosher salt; 1/4 teaspoon cinnamon; 1 sheet puff pastry, defrosted (recommended -- Pepperidge Farm)

Submitted by marium_hamid

"Perfect kids snacks. make with cinnamon and sugar. but you can make savory too."

Download

photo by marium_hamid

Ready In:: 25mins
Ingredients:: 4
Yields:: 20 COOKIES
Serves:: 20

ingredients

1 cup sugar, divided
1 pinch kosher salt
¹⁄₄ teaspoon cinnamon
1 sheet puff pastry, defrosted (recommended -- Pepperidge Farm)

directions

Preheat the oven to 450°F (232°C).
Combine ½ cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
Combine ½ cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward 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 one 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.
Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.