ELEPHANT EARS
Crispy cinnamon-sugar fried bread confections!
Provided by LEEMA
Categories Desserts
Time 1h
Yield 15
Number Of Ingredients 9
Steps:
- In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.
- Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.
- In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).
- Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.
- Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 35 g, Cholesterol 2 mg, Fat 11.9 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 166.6 mg, Sugar 7.9 g
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.
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.
ELEPHANT EARS
Steps:
- Preheat the oven to 400 degrees F.
- Unfold the pastry sheet on a clean work surface. Sprinkle with 2 tablespoons of the cinnamon sugar. Starting at each long side, fold the pastry toward the center, leaving a 1/4-inch space in the middle. Sprinkle with the remaining 1 tablespoon cinnamon sugar. Fold one side over the other, making a 4-layer rectangle. Cut the rectangle into twelve 3/4-inch slices and put the slices cut-side down on baking sheets, about 2 inches apart.
- Bake until golden brown, 15 to 18 minutes. Use a spatula to transfer them from the baking sheets to cool on wire racks.
ELEPHANT EARS
"Reaction from those who eat them makes them worth the effort!" assures Suzanne McKinley of Lyons, Georgia.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Dissolve yeast in water. Add milk, sugar, salt, shortening and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down and shape into 15 ovals, 5-1/2-in. round by 1/8-in. thick. Heat 3-4 in. of oil to 375° in deep-fat fryer. Fry ovals, one at a time, 3 minutes per side or until golden brown. Drain. Mix sugar and cinnamon; sprinkle over warm pastries.
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.
PUFF PASTRY ELEPHANT EARS
These are different from the elephant ears you would get at the fair. These are baked in the oven, not fried. They come out nice and crispy.
Provided by WeeMep
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Water wash entire surface of one pastry sheet.
- Sprinkle cinnamon on surface.
- Roll sheet up into a coil.
- Cut coil into 12 equal pieces.
- Place sufficient granulated sugar on work surface and place one cut piece on sugar, also covering top of roll with sugar.
- With a rolling pin, roll down piece, changing direction of sheeting to keep the piece oval. Use sugar as you would dusting flour to keep from sticking. Roll approximately 7" or 8" circles.
- Place on parchment paper lined baking pan.
- Allow dough to rest for 10 minutes.
- Bake at 350 degrees for 15 minutes or until golden brown.
Nutrition Facts : Calories 178.9, Fat 7.8, SaturatedFat 2, Sodium 51.8, Carbohydrate 26.4, Fiber 0.7, Sugar 16.8, Protein 1.5
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