What’s your favorite pastry? Mine is elephant ears. I have wished many times that I could make them at home so I didn’t have to run to the bakery before they sold out! Then last week I found out my Aunt Linda knows how to make them! She is an expert teacher, too!
I must admit these are delectably tasty! I think I ate two … or seven the first ten minutes after I took them out of the oven. I could not wait for them to cool!
A great thing about these little pastries is you can cut and shape them then store them in the freezer to bake another time OR you can bake them all at once OR you can bake a few and freeze the rest to have them on hand for a snack!
- 1 box Pepperidge Farm® Puff Pastry
- 4 tablespoons all-purpose flour
- ¾ cup confectioner’s sugar
- 1-2 tablespoons water
- 2 cups confectioner’s sugar
- ½ teaspoon vanilla
- 2-4 tablespoons water
- Thaw in the refrigerator the box of puff pastry just until they are no longer frozen. Remove from refrigerator.
- Dust a dry work surface with 1 tablespoon flour.
- Preheat oven to 450°.
- Unwrap pastry sheets and remove one. Wrap up the remaining sheet and put back into the box and put into refrigerator while working with the first pastry sheet.
- Place first pastry sheet onto the floured surface. Sprinkle another tablespoon of flour over the top of the pastry. Spread it across the pastry gently.
- With rolling pin, roll pastry sheet out to slightly but do not stretch it.
- Using a pizza wheel, cut strips ¼-inch wide parallel to the fold lines.
- Lift one strip at a time to shape.
- Gently fold but do not crease to find the halfway point. Stand strip on one of the cut edges.
- Twirl each end inward as if it were wrapping around a pencil winding around toward the halfway point of the pastry.
- Place on baking sheet about 1 inch apart.
- Immediately put baking sheet into the freezer for 10 minutes.
- After 10 minutes, you can bake the pastries or place them in a sealable bag and freeze for future use.
- If baking after 10 minutes, put them in the oven immediately and bake for 8-10 minutes until golden brown.
- Put waxed paper under a cooling rack.
- Mix the confectioner’s sugar, vanilla, and water. The glaze should be thin but not watery. Put in a shallow, wide bowl.
- Dip hot baby elephant ears in the glaze, coating just the flat side (they look prettier that way).
- Place on cooling rack until glaze is no longer dripping off pastry.