BAKED ELEPHANT EARS
My mother-in-law handed down this recipe from her mother. They're a special treat-even better, I think, than those at a carnival or festival. And (shh!) they're baked, not fried. -Delores Baeten, Downers Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Stir milk and egg yolk into yeast mixture; add to flour mixture, stirring to form a stiff dough (dough will be sticky). Cover with plastic wrap and refrigerate 2 hours., Preheat oven to 375°. Turn dough onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Spread with softened butter to within 1/4 in. of edges. Mix sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 24 slices. Cover slices with plastic wrap until ready to flatten., In a small bowl, mix ingredients for cinnamon sugar. Place a 6-in.-square piece of waxed paper on a work surface; sprinkle with 1/2 teaspoon cinnamon sugar. Top with 1 slice of dough; sprinkle dough with an additional 1/2 teaspoon cinnamon sugar. Roll dough to a 4-in. circle. Using waxed paper, flip dough onto a baking sheet coated with cooking spray. Repeat with remaining ingredients, placing slices 2 in. apart. Bake 7-9 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 109 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 76mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
BABY ALMOND ELEPHANT EARS
Make and share this Baby Almond Elephant Ears recipe from Food.com.
Provided by AlmaG
Categories Dessert
Time 40m
Yield 96 cookies
Number Of Ingredients 9
Steps:
- Mix together all ingredients except granulated sugar and pastry.
- Beat at low speed until well blended.
- Sprinkle 1 tbs sugar on flat surface.
- Lay 1 sheet of puff pastry onto sugared surface.
- Sprinkle with another 1 tbs sugar.
- Roll into a 12-inch square.
- Cut square into 2 rectangles (12x6).
- Spread 1/4 of almond mix on each rectangle.
- Roll both 12-inch sides in toward center of pastry.
- Continue rolling until they meet in the center, then firmly press layers together.
- Repeat with other rectangle.
- Repeat all with second pastry sheet.
- Wrap each roll in plastic wrap and chill at least 2 hours.
- Heat oven to 400°F and cut rolls into 24 slices with sharp knife.
- Place 1 inch apart on greased cookie sheets.
- Optional- sprinkle cookies with turbinado, raw, or granular sugar.
- Bake 7-9 minutes or until lightly browned.
- Cool on rack.
Nutrition Facts : Calories 41.8, Fat 2.8, SaturatedFat 0.9, Cholesterol 5.2, Sodium 16.4, Carbohydrate 3.7, Fiber 0.1, Sugar 1.3, Protein 0.5
CINNAMON ELEPHANT EARS
Provided by Ina Garten
Time 25m
Yield about 20 cookies
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees.
- Combine 1/2 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 1/2 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.
QUICK ELEPHANT EARS
Our eight children love helping make these sweet crunchy treats. We fry flour tortillas for a few seconds in oil, then sprinkle with cinnamon and sugar. They're fun to make for a large group. I usually do the frying, then have one of the older kids add the coating.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- In a large resealable plastic bag, combine sugar and cinnamon; set aside. In a small skillet, heat 1/2 in of oil. Place one tortilla at a time in skillet, cook for 5 seconds; turn and cook 10 seconds longer or until browned. Place in sugar mixture; toss to coat. Serve immediately.
Nutrition Facts :
EASY ELEPHANT EARS
You'll love the classic cinnamon-sugar flavor of these crispy bite-size treats. Even more, you'll love that they call for just three ingredients and are so simple to assemble. -Bob Rose, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 375°. Mix sugar and cinnamon., On a lightly floured surface, roll one sheet of pastry into an 11x8-in. rectangle. Sprinkle with 1/4 cup cinnamon sugar. Working from short sides, roll up jelly-roll style toward the center. Wrap in plastic; freeze 10 minutes. Repeat., Unwrap and cut dough into 1/2-in. slices; place on parchment-lined baking sheets. Bake 12-15 minutes or until crisp and golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
BABY ELEPHANT EARS
These are my version of the carnival favorite Elephant Ears. They are smaller and easier for kids to handle and the butter makes the coating stick better. My family calls them "Puppy Ears"
Provided by Maelef
Categories Dessert
Time 20m
Yield 80 fried wedges, 4-7 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil either in skillet or deep fryer to 375.
- Mix sugar and cinnamon in a covered plastic bowl and set aside.
- Cut soft taco size shells into 8 equal wedges.
- Fry a few at a time on both sides till desired doneness.
- Drain briefly on paper towels.
- Lightly brush both sides with butter.
- Stack in bowl with sugar mixture, cover, and shake gently several times. Remove from bowl and stack on a serving plate.
Nutrition Facts : Calories 371.1, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 61.8, Carbohydrate 76.4, Fiber 0.9, Sugar 75, Protein 0.2
CRISPY ELEPHANT EARS
They'll remember these crispy home-baked pastries long after they've licked the last bit of cinnamon-sugar off their fingers! Great with hot coffee, these make a super gift. -Susan Taul, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 36m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine milk, water and yeast; set aside. In another large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg to yeast mixture; beat into dry ingredients until blended. Cover and refrigerate at least 2 hours. , Preheat oven to 375°. Punch dough down; turn onto a lightly floured surface. Knead 8-10 times. Cover and let rest for 10 minutes. Roll into an 18x10-in. rectangle. Brush with 2 tablespoons butter. Combine sugar and cinnamon; sprinkle 1 cup over dough. Beginning with a long side, roll up jelly-roll style pinch edges to seal. Cut into 1-in. slices., For each elephant ear, sprinkle a small amount of the remaining cinnamon-sugar on a piece of waxed paper. Place a slice of dough on cinnamon-sugar; roll into a 5-in. circle. , Place sugared side down on an ungreased baking sheet. Brush with some of the remaining butter; sprinkle with pecans and cinnamon-sugar. Bake 9-11 minutes or until golden brown.
Nutrition Facts : Calories 251 calories, Fat 12g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 160mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
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