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Ina Garten Elephant Ears

Ina Garten Elephant Ears
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Crispy, flaky pastries coated in cinnamon-sugar, baked to golden perfection. These elephant ears offer a sweet, buttery crunch with a warm hint of cinnamon, perfect for dessert or a snack.

Ingredients

Scale
  • 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package instructions
  • 1/2 cup granulated sugar, divided
  • 1 teaspoon ground cinnamon (optional)

Instructions

  1. Preheat the oven to 400°F / 204°C. Line a baking sheet with parchment paper; this prevents sticking and promotes even browning without needing extra grease.
  2. On a clean, dry work surface, spread 1/4 cup of the granulated sugar in an even layer. The sugar acts as a non-stick surface and begins coating the pastry for sweetness and crunch.
  3. Unfold the thawed puff pastry sheet and place it on the sugar. Using a rolling pin, gently roll the pastry into a 10×12-inch rectangle, applying even pressure to embed the sugar into the dough without tearing it.
  4. In a small bowl, mix the remaining 1/4 cup sugar with 1 teaspoon ground cinnamon (if using). Sprinkle this mixture evenly over the entire surface of the pastry, ensuring full coverage for consistent flavor and caramelization.
  5. Starting from one long side, fold the pastry inward by about 1 inch, pressing lightly to adhere. Repeat from the opposite long side so the two folds meet in the center, creating a symmetrical base for the layers.
  6. Fold the pastry in half along the center seam, bringing the two folded edges together to form a long, narrow log. This double-folding technique builds layers that will puff dramatically during baking.
  7. Using a sharp knife, slice the log crosswise into 1/2-inch thick pieces. Cut with a swift, downward motion to avoid compressing the layers, aiming for 12-16 uniform slices for even baking.
  8. Place the slices cut-side up on the prepared baking sheet, spacing them about 2 inches apart. This allows for expansion as the pastry puffs and prevents them from merging together.
  9. Bake in the preheated oven for 10-12 minutes, or until the bottoms are golden brown and the edges start to caramelize. Avoid opening the oven door too early, which can cause the pastry to collapse.
  10. Using a spatula, carefully flip each piece. The sugar coating will be hot and sticky, so work quickly to minimize heat loss and ensure even browning on both sides.
  11. Continue baking for another 8-10 minutes, or until both sides are deeply golden and crisp. Watch closely for visual cues like bubbling sugar and a firm texture to prevent burning.
  12. Remove from the oven and immediately transfer the elephant ears to a wire rack. Let them cool for at least 10 minutes; they will crisp up further as they cool, so avoid handling them while hot.
  13. Once completely cooled, serve immediately for the best texture. If storing, ensure they are fully cooled to prevent sogginess from trapped steam.

Notes

Store in an airtight container at room temperature for up to 3 days. To freeze, place cooled pastries in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat in a preheated 350°F / 177°C oven for 5-7 minutes to restore crispiness; avoid microwaving, which can make them chewy.

Nutrition

Keywords: elephant ears, palmiers, puff pastry recipe, cinnamon sugar pastry, Ina Garten recipe, easy dessert, baked pastries, French pastry, sweet snack, holiday cookies, quick bake, flaky pastry

Find it online: https://inagartendishes.com/ina-garten-elephant-ears/