I made these on a whim—one sheet of puff pastry left in the freezer, a bowl of cinnamon sugar, and 20 minutes to spare. What came out of the oven looked like I’d spent hours on them. They’re crisp, caramelized, and just a little bit magical.
Here’s how Ina keeps them foolproof and irresistible.
The Game-Changer Step
Ina doesn’t just sprinkle sugar—she rolls the pastry into it. The result is a crisp, caramel shell on both sides of each cookie. It’s what gives them that signature crackle and shine without a glaze or egg wash.
What I Used (And Why)
- Sugar (1 cup, divided) – Half for the surface, half for the top. I used plain granulated; it caramelizes beautifully.
- Cinnamon (¼ tsp) – Just enough to warm the sugar without overwhelming the pastry.
- Kosher salt (pinch) – Tiny but important. It sharpens the flavors and balances the sweet.
- Puff pastry (1 sheet, thawed) – I used Dufour brand—it’s all-butter and gives the best rise. Make sure it’s cold but pliable.
Making It Yours
- Add orange zest to the cinnamon-sugar – Subtle, fragrant, and excellent with tea.
- Use cardamom instead of cinnamon – Slightly floral and unexpected. Pairs well with pistachios if you want to add a sprinkle inside.
- Try turbinado sugar on top before baking – Adds crunch and a deeper molasses note.
Fixes That Mattered
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Sugar burned before crisping | Oven too hot or pastry too thin | Roll evenly to 13″ square and check early |
| Pastry didn’t puff properly | Dough too warm or oven not preheated | Chill rolled dough 10 minutes before slicing |
| Cookies stuck to pan | Caramelized sugar needs a barrier | Always line pan with parchment—not foil |
How to Make Ina Garten’s Elephant Ears
- Preheat oven to 450°F. Line two baking sheets with parchment.
- Sprinkle ½ cup sugar and a pinch of salt on a clean work surface. Lay 1 thawed puff pastry sheet on top.
- Mix remaining ½ cup sugar with ¼ tsp cinnamon. Sprinkle evenly over the top of the dough.
- Lightly roll the dough into a 13″ square, pressing sugar into both sides.
- Fold the left and right sides halfway toward the center. Then fold again so they meet in the middle. Fold once more, like closing a book. You’ll have a tight, layered log.
- Cut into ⅜” slices. Lay cut-side-up on baking sheets, spacing about 2 inches apart.
- Bake 6 minutes. Flip cookies with a thin spatula, then bake 3–5 minutes more, until both sides are golden and caramelized.
- Cool on a wire rack. They’ll crisp as they cool.
Tips I Always Use
- I freeze the folded log for 5–10 minutes before slicing—it helps hold the shape.
- Use a serrated knife for cleaner cuts with minimal smushing.
- For extra shine, dust with more cinnamon sugar the moment they come out of the oven.
Leftover Notes
- Room Temp: Keep in an airtight tin up to 2 days.
- Freezer: Freeze baked cookies in layers with parchment between. Reheat at 350°F for 5–7 mins.
Before You Make It…
Q: Can I use homemade puff pastry?
A: You can—but store-bought works beautifully here, especially all-butter versions.
Q: How do I keep them from unrolling in the oven?
A: Press gently on each cookie to flatten slightly before baking, and chill the cut pieces for 10 mins first.
Q: Can I make them ahead of time?
A: Yes. Shape and slice the dough, then freeze the slices. Bake straight from frozen, adding 1–2 mins to the bake time.
Try More Recipes:
Ina Garten Elephant Ears
Description
Caramelized cinnamon-sugar pastries made from puff pastry—crisp, flaky, and ready in about 30 minutes.
Ingredients
Instructions
- Preheat oven to 450°F. Line baking sheets with parchment.
- Sprinkle ½ cup sugar + salt on surface. Lay pastry on top.
- Mix remaining sugar + cinnamon. Sprinkle over dough.
- Roll pastry to 13″ square. Press sugar into both sides.
- Fold dough into 6-layer log. Slice into ⅜” pieces.
- Place cut-side-up on sheets. Bake 6 mins, flip, bake 3–5 mins more.
- Cool on rack and serve.