HomeBreads and Pastries Sugared Elephant Ears
27 June, 2013

Sugared Elephant Ears

Yields: 2 pastries

Ingredients:
1 Pillsbury® refrigerated pie crust (or a home made single pie crust)
¼ cup butter, melted
¼ cup sugar plus 1 tablespoon sugar
½ teaspoon ground cinnamon

Preparation:
Preheat oven to 375°
Line cookie sheets with parchment paper

Unroll crust. Cut into 14 dough strips 3/4″ wide but do not separate. Lightly brush melted butter over strips.

In small bowl, combine the ¼ cup sugar and cinnamon; sprinkle half of the mixture evenly over dough strips.

Roll up first dough strip, starting at short edge. (See photo.)

Place rolled-up dough strip at the bottom of the second dough strip. Continue to roll 6 additional pastry strips around 1st strip, ending up with 3 1/2-inch pinwheel.

Place dough pinwheel on parchment paper-lined cookie sheet. Place a second sheet of parchment paper over dough; using rolling pin, roll out dough pinwheel to 5 1/2-inch circle.

Sprinkle half of the 1 tablespoon sugar over the top.

Repeat above steps with remaining 7 pastry strips; place on cookie sheet.

Bake 20 to 22 minutes or until golden brown and crisp. Cool on wire rack.

Notes:
Adapted from the Pillsbury® Recipes website.
For very easy cutting into strips, use a pizza wheel.

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