Ina Garten’s Elephant Ears recipe includes sugar, cinnamon, kosher salt, and puff pastry. It takes about 32 minutes to prepare and can serve around 8 people. It’s a simple and delicious treat, perfect for a quick dessert or a snack.
Try More Ina Garten Recipe:
🤎 Why You’ll Love This Elephant Ears Recipe:
- Quick Prep: With just 15 minutes of preparation time, this recipe fits perfectly into busy schedules, making it ideal for last-minute dessert cravings or unexpected guests.
- Minimal Ingredients: You’ll appreciate the simplicity of the ingredients list—just sugar, cinnamon, salt, and puff pastry—allowing for effortless pantry stocking and budget-friendly baking.
- Impressive Presentation: Despite its simplicity, the final product boasts an elegant and visually stunning appearance, making it an impressive addition to any dessert spread or special occasion.
- Delicious Flavor: The combination of sweet sugar, warm cinnamon, and flaky puff pastry results in a delectable treat that satisfies both sweet cravings and dessert enthusiasts alike.
❓ What Is Ina Garten Elephant Ears Recipe?
Ina Garten’s Elephant Ears are sweet pastries made from puff pastry, sugar, cinnamon, and salt they are crispy and flaky, coated in cinnamon sugar, making them a delightful treat.
🍯 Ina Garten Elephant Ears Ingredients
- 1 cup sugar, divided
- Pinch kosher salt
- 1/4 teaspoon cinnamon
- 1 sheet puff pastry, defrosted
🥨 How To Make Ina Garten Elephant Ears
- Preheat the oven to 450 degrees.
- Pour 1/2 cup of the sugar and kosher salt over a flat surface, like a marble slab or a wooden board. Spread the puff pastry sheet out on top of the sugar mixture.
- Mix the cinnamon and 1/2 cup of sugar together, then spread it out evenly on the puff dough. This is not about sprinkles; it’s about putting sugar all over the top.
- Lightly roll the dough out with a rolling pin until it’s a 13-inch square. Press the sugar into the puff pastry on both the top and bottom.
- To make the square half-circle, fold the sides in half toward the middle. Once more, fold them so that the two folds meet in the middle of the dough. Then fold one half over the other half like you would to close a book. There will be 6 levels.
- Place the dough slices, cut side up, on baking sheets lined with parchment paper. The pieces should be 3/8-inch thick.
- Turn the cookies over with a spoon and bake for another 3 to 5 minutes, until the other side is caramelized. After 6 minutes, the bottom should be brown and caramelized. Place on an oven rack to cool.
💭 Recipe Tips:
- Ensure the puff pastry is properly thawed before rolling it out to prevent tearing or uneven thickness.
- Use a light hand when sprinkling the cinnamon-sugar mixture to avoid overpowering the delicate flavor of the pastry.
- Be cautious with substitutions for puff pastry; altering the dough may affect the final texture and taste.
- Adjust the baking time if needed to achieve the desired level of crispiness without burning the edges.
- Don’t skip the step of preheating the oven; it helps the pastry rise properly and ensures even baking
🍦 What To Serve With Elephant Ears?
Serve Elephant Ears with Limoncello Fruit Salad, Cream Cheese Frosting, or Whipped Cream for a delightful treat a hot beverage like coffee, Autumn Sangria, or hot chocolate complements their sweet, crispy texture perfectly, enhancing the overall dessert experience.
🎚 How To Store Leftovers Elephant Ears?
- Refrigerator: To store leftovers elephant ears place them in an airtight container at room temperature for up to two days.
- Freezer: For longer storage freeze leftovers elephant ears in a single layer on a baking sheet until solid then transfer to a freezer bag for up to three months.
🥵 How To Reheat Leftovers Elephant Ears?
- In The Oven: Preheat to 350°F then place leftovers elephant ears on a baking sheet and bake for 5-7 minutes until warmed through.
- In The Microwave: Heat on a microwave-safe plate leftovers elephant ears for 30-60 seconds until warm.
- In The Air Fryer: Reheat leftovers elephant ears at 350°F for 2-3 minutes until crispy.
FAQ’S
How Do You Achieve A Crispy Texture In Elephant Ears?
To achieve a crispy texture in Elephant Ears, bake them at a high temperature (around 400°F) for a shorter duration. This ensures the pastry gets crispy without becoming overly browned.
How Do You Make Elephant Ears Without Puff Pastry?
Elephant Ears can be made without puff pastry by using crescent roll dough or laminating homemade dough to achieve flakiness.
Can You Make Elephant Ears Ahead Of Time?
Yes, you can make Elephant Ears ahead of time by preparing the dough, shaping it, and freezing it before baking. Simply thaw and bake when ready to serve.
How Do You Roll Out Puff Pastry For Elephant Ears Without Sticking?
To roll out puff pastry for Elephant Ears without sticking, lightly flour the work surface and rolling pin. Roll the pastry gently in one direction, turning it occasionally to maintain an even thickness and prevent sticking.
Try More Ina Garten Recipe:
Ina Garten Elephant Ears Nutrition Fact
Serving Size 1 of 8 servings
- Calories: 46
- Total Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 11 g
- Dietary Fiber: 0 g
- Sugar: 10 g
- Protein: 0 g
- Cholesterol: 0 mg
- Sodium: 9 mg
Ina Garten Elephant Ears
Description
Ina Garten’s Elephant Ears recipe includes sugar, cinnamon, kosher salt, and puff pastry. It takes about 32 minutes to prepare and can serve around 8 people. It’s a simple and delicious treat, perfect for a quick dessert or a snack.
Ingredients
Instructions
- Preheat the oven to 450 degrees.
- Pour 1/2 cup of the sugar and kosher salt over a flat surface, like a marble slab or a wooden board. Spread the puff pastry sheet out on top of the sugar mixture.
- Mix the cinnamon and 1/2 cup of sugar together, then spread it out evenly on the puff dough. This is not about sprinkles; it’s about putting sugar all over the top.
- To make the square half-circle, fold the sides in half toward the middle. Once more, fold them so that the two folds meet in the middle of the dough. Then fold one half over the other half like you would to close a book. There will be 6 levels.
- Lightly roll the dough out with a rolling pin until it’s a 13-inch square. Press the sugar into the puff pastry on both the top and bottom.
- Place the dough slices, cut side up, on baking sheets lined with parchment paper. The pieces should be 3/8-inch thick.
- Turn the cookies over with a spoon and bake for another 3 to 5 minutes, until the other side is caramelized. After 6 minutes, the bottom should be brown and caramelized. Place on an oven rack to cool.
Notes
Ensure the puff pastry is properly thawed before rolling it out to prevent tearing or uneven thickness.
Use a light hand when sprinkling the cinnamon-sugar mixture to avoid overpowering the delicate flavor of the pastry.
Be cautious with substitutions for puff pastry; altering the dough may affect the final texture and taste.
Adjust the baking time if needed to achieve the desired level of crispiness without burning the edges.
Don’t skip the step of preheating the oven; it helps the pastry rise properly and ensures even baking.