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Mini Elephant Ears

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

Author:

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

Prep
Bake
Total
Yield
48 mini elephant ears

Ingredients

Choose your measure:

Instructions

  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.