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Mini Elephant Ears

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


These flat, crunchy, sweet pastry spirals are a delicious accompaniment to fresh berries. They're an easy alternative to traditional French palmiers, and a far cry from the elephant ears at the county fair.

At a glance

48 mini elephant ears


Choose your measure:


  1. Combine the flour, dough improver, salt and baking powder, then cut in the frozen butter, mixing until even crumbs form.
  2. 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.
  3. Remove one piece of the dough from the refrigerator, sprinkle your work surface with sugar, and roll the dough into a 12" x 10" rectangle.
  4. 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.
  5. Repeat with the remaining dough, wrap the logs, and refrigerate them for at least 1 hour.
  6. Preheat the oven to 425°F. Lightly grease (or line with parchment) several baking sheets.
  7. Using a serrated knife, gently cut each log into 1/3" thick slices, and lay the slices on the baking sheets.
  8. Bake the pastries for 9 to 10 minutes, or until the sugar on the bottom has begun to brown.
  9. 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 no time.
  10. Remove the pastries from the oven, and let them cool completely on a wire rack.
  11. Store the elephant ears in an airtight container for up to a week at room temperature.