Elephant ear cookies!
1 cup sugar, divided in to ½ and ½ cup
1 pinch salt
1/4 teaspoon cinnamon
1 sheet puff pastry, defrosted
Method: Pre heat the oven to 425 F.
Combine 1/2 cup of the sugar and salt and pour it over a flat tray or kitchen counter(lined with parchment paper). Spread the puff pastry sheet on it.
Combine 1/2 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. With a rolling pin, lightly roll the dough until it’s a square and the sugar is pressed into the puff pastry on top and bottom.
Start folding from both edges and bring it towards the center. Now fold the two edges again. Slice in to ½” thick pieces. Place the cookies on a baking sheet lined with parchment paper.
Bake the cookies for 7 minutes, or until caramelized and brown on the bottom, then turn and bake for another 5 minutes, until caramelized on the other side. Cool. Store in an air tight container for 4-5 days. One puff pastry sheet makes 12 cookies.
Recipe Source (Ina Garten, Simple French series)
the attachments to this post: