Cinnamon Sugar Elephant Ears
These Cinnamon Sugar Elephant Ears are a quick, delightful twist on the beloved fairground classic. With crisp, buttery puff pastry, fragrant cinnamon, and a caramelized sugar crust, they make an irresistible treat for any occasion. Best of all, they require only a handful of simple ingredients and minimal effort—perfect for both beginner bakers and seasoned cooks.
Ingredients
- 1 package puff pastry (2 sheets), thawed
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Mix Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon until evenly blended.
- Prepare the First Pastry Sheet: On a lightly floured surface, unfold one sheet of puff pastry and roll it into a rectangle about ⅛ inch thick. Brush with melted butter, then sprinkle evenly with half of the cinnamon sugar mixture, pressing lightly so it adheres.
- Roll the Pastry: Starting from one long edge, roll the pastry tightly toward the center. Repeat from the opposite long edge so both rolls meet in the middle, forming a double scroll.
- Slice and Arrange: Using a sharp knife, slice the rolled pastry into ½-inch pieces. Place them cut-side up on the prepared baking sheet, spacing about 2 inches apart.
- Repeat and Bake: Repeat the process with the second puff pastry sheet. Bake for 12–15 minutes, or until the pastries are puffed, golden brown, and crisp.
- Cool and Serve: Let the pastries cool slightly on the baking sheets before serving. Enjoy them warm, when the cinnamon sugar is fragrant and the pastry is at its flakiest.
Tip: For an extra indulgent touch, drizzle with melted chocolate or caramel before serving.
