elephant ears (or “elf ears”)

This is a fun, easy recipe that results in a fabulous treat. They’re especially good as a garnish for ice cream in the summer, but they go very nicely with a cup of hot coffee in the cooler months. We renamed them ‘elf ears’ this Christmas because someone misheard me and thought that that was what I called them, and then we decided that that would make a little more sense since they are not nearly the size of an elephant’s ear.

Elf Ears

2 cups sugar
1/8 teaspoon salt
2 sheets Pepperidge Farm puff pastry, defrosted

Preheat the oven to 450 degrees.

Combine the sugar and salt. Pour one cup of the sugar-salt mixture on a flat surface (I used my marble pastry board). Unfold the first sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. Make sure to thoroughly coat the thing with sugar.


Now, I don’t know about you, but I have a really hard time getting my puff pastry to roll out uniformly – it always seems to tear along those pesky folds (I’m probably just not defrosting it well enough). So, rather than fight them and risk my elf ears falling off, I just cut right to the chase and slice it along those folds so that I end up with three bits of puff pastry that are about 4″ x 12″. Roll these out with a nice heavy rolling pin till they’re about 5″ x 14″. Then take the ends of each piece and fold them in toward the center so that the ends meet in the middle. Then fold it at the middle, like you’re folding a book. You will have 4 layers. Using a sharp knife, slide the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper (don’t try substituting wax paper – it doesn’t work).


Do this with all of the pastry, doing your best to use up as much of the sugar-salt mixture as possible. Then pop them in the oven for about 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.


These last in a ziploc bag for about a week. Well, I suppose I should say that they stay pretty fresh in a ziploc bag for about a week. Whether or not they will last that long, well, I guess that depends on how well you’re doing with your new diet.


1 Response to “elephant ears (or “elf ears”)”

  1. 1 ahofwoman
    January 4, 2008 at 12:30 pm

    Those look scrumptious and so cute!

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