Easy Elephant Ears Cookies
Easy Elephant Ears recipe
Yield
12 servingsPrep
25 minCook
18 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
puff pastry
thawed |
*
|
| 1 |
eggs
beaten |
|
|
| ¼ | cup |
sugar
divided |
|
| 2 | squares |
semi-sweet chocolate
semi-sweet, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
puff pastry
thawed |
*
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
sugar
divided |
|
| 3E+1 | ml |
semi-sweet chocolate
semi-sweet, null, null |
|
Directions
Preheat oven to 375℉ (190℃).
Grease cookie sheets; sprinkle lightly with water.
Roll one sheet of pastry to 12 x 10" rectangle.
Brush with egg; sprinkle with 1 tablespoon sugar.
Tightly roll up 10" sides, meeting in center.
Brush center with egg and seal rolls tightly together; turn over.
Cut into ¾ inch thick slices.
Place slices on prepared cookie sheets.
Sprinkle with 1 tablespoon sugar. Repeat with remaining pastry, egg and sugar.
Bake 16 to 18 minutes until golden brown.
Remove to wire racks; cool completely.
Melt chocolate in small saucepan over low heat, stirring constantly.
Remove from heat. Spread bottoms of cookies with chocolate. Place on wire rack, chocolate side up.
Let stand until chocolate is set.
Store between layers of waxed paper in airtight containers.
