Mini Elephant Ears

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Recipe photo

Mini Elephant Ears

star rating (8) rate this recipe »
Published prior to 2008

These flat, crunchy, sweet pastry spirals are a delicious accompaniment to fresh berries.

2 1/4 cups (9 5/8 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon King Arthur Easy-Roll Dough Improver (optional, but very helpful)
1/4 teaspoon salt
1/2 teaspoon baking powder
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter, cut into 1/4-inch dice and frozen for 30 minutes
3/4 cup (6 ounces) sour cream
1/2 to 3/4 cup (3 1/2 to 5 1/4 ounces) granulated sugar

Combine the flour, dough relaxer, salt and baking powder, then cut in the frozen butter, mixing till even crumbs form. Stir in the sour cream, gather the dough into a ball, divide it in half, and refrigerate it, covered, for at least 1 hour, or overnight.

Remove one piece of the dough from the refrigerator, sprinkle your work surface with sugar, and roll the dough into a 12 x 10-inch rectangle. Sprinkle sugar over the dough, gently roll it in with a rolling pin and, starting with a long side, roll the pastry into a log. Repeat with remaining dough, wrap the logs, and refrigerate for at least 1 hour.

Using a serrated knife, gently cut each log into 1/3-inch thick slices, and lay the slices on parchment-lined or lightly greased baking sheets.

Bake the pastries in a preheated 425°F oven for 9 to 10 minutes, or until the sugar on the bottom has begun to brown. Turn them over, and bake for an additional 3 to 5 minutes, or until the sugar is lightly browned on the other side. Watch closely -- these go from golden brown to inedibly scorched in nothing flat. Remove the pastries from the oven, and cool completely on a wire rack. Yield: 48 mini elephant ears.

Reviews

1
  • star rating 10/21/2013
  • Sara from San Diego, CA
  • I added a couple teaspoons Vietnamese cinnamon into the sugar and actually made them as cinnamon spirals. They tasted that much great that my two kids eat them all in one day!
  • star rating 05/01/2013
  • peachy463 from KAF Community
  • Good, but way too small. Next time, I will make them bigger and add chopped nuts to make them even better.
  • star rating 11/03/2012
  • peachy463 from KAF Community
  • I was expecting real elephant ears like from the bakery, only better. These are more like the ones Mom used to make with leftover pie dough. They were good, but just not what I was wanting.
  • 10/10/2012
  • peachy463 from KAF Community
  • I want to make these, for we love the store bought ones, but am wondering how I could freeze them, since there is only 2 of us. Should they be frozen after the final shaping, or baked and then frozen?
    Slice and freeze before baking. When ready to bake, remove from the freezer and get them right into the preheated oven. Happy Baking! Irene @ KAF
  • star rating 05/23/2011
  • aryakia from KAF Community
  • I sprinkled a mix of cinnamon and sugar on the dough. My family loved them. We couldn't help eating them. I'll make them again and again.
  • star rating 04/22/2011
  • christine from KAF Community
  • Beautiful and SO Delicious! These favorite little treats are a bit time consuming to prepare, but not difficult. The recipe is very easy to follow and well worth the effort. They make a lovely presentation on a cookie tray and are wonderful served with tea or coffee.
  • star rating 06/09/2009
  • OrLo from ILL
  • KAF does it again! Every recipe I make from the Baker's Companion gets rave reviews including these delicious elephant ears. I always top them with fresh berries, but they a equally delicious on their own. Use caution when baking KAF recipes: "Your Mother will be jealous"
  • star rating 03/03/2009
  • Angelina Wong from Calgary, Alberta, Canada
  • I have made these delicious cookies several times. Though the process is longer and a little bit more complicated than the others, I find it fun and have enjoyed making them. If you enjoy the baking process, you'll definitely enjoy this one, particularly when the cookies are so lovely and delicious.
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