Elephant Ears

So simple, so good. This may seem like a lot of work, but it isn’t really—they go together very quickly.

  

Ingredients:

1 cup white sugar

4 teaspoons cinnamon

2 sheets puff pastry dough, thawed

Raw sugar for dusting (optional)

Directions:

Preheat oven to 350. Mix cinnamon and sugar together. Line two baking sheets with foil and spray with cooking spray. Sprinkle a thick layer of cinnamon sugar on surface. Lay on the first puff pastry sheet. Sprinkle another thick layer of cinnamon sugar on top of the pastry, going all the way to the edges. Roll out thin. Starting with the short end, roll the pastry up tightly. Cut into ¼ inch slices (you’ll get about 18 per puff pastry sheet). Remove the small rolls to a plate. Liberally sprinkle your cutting surface with cinnamon sugar again. Lay one piece of pastry on the surface and sprinkle with cinnamon sugar. Place a piece of waxed paper on top and roll out into a very thin (about 4 inches by 3 inches) oblong. Place on baking sheet and repeat with other pieces, placing the pieces with some room between them on the baking sheets. Sprinkle the tops of each piece with raw sugar, if you wish. Bake for 20 minutes, rotating pans halfway through.  Repeat with the rest of the first puff pastry sheet pieces. Repeat the process with the second sheet of puff pastry. This makes about 36.

Notes: If your pastry sticks, just add more cinnamon sugar. To minimize the clutter, I roll out all the pieces from both sheets and then refrigerate until I’m ready to bake the next batch.