Some bakeries call these large, flat and crisp cinnamon pastries Elephant Ears, and others call them Crispies. Kathy (Food Editor for Betty Crocker® Kitchens) is holding an Elephant Ear made from a recipe we recently developed in the test kitchens.
We went to work to develop this recipe because of a request from a visitor to our Community board in February:
I’ve been looking in vain for a popular item in Minnesota bakeries: Elephant Ears. These are thin, sugary and cinnamony swirls made from a pie crust pastry, as close as I can recall. They are baked, not fried. Sometimes you can find them flipped in half, full of apple filling. Can anyone provide the recipe? Thanks.
After a few tests in the kitchen to get them just right, here is the recipe we came up with.
Step 1. Heat oven to 375°F. Line cookie sheet with parchment paper. Unroll crust. Cut into 14 strips (3/4 inch wide); do not separate strips. Lightly brush with egg white.
Step 2. In small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon; sprinkle evenly over dough strips.
Step 3. Roll up first dough strip, starting at a short edge. Place rolled-up dough strip at the bottom of the next dough strip. Continue to roll 6 additional pastry strips around the first strip, ending up with a 3 1/2-inch pinwheel.
Step 4. Place dough pinwheel on a parchment paper-lined cookie sheet. Place another sheet of parchment paper over dough. With a rolling pin, roll out the dough pinwheel to a 5-1/2-inch circle.
Step 5. Remove the top parchment paper. Sprinkle 1/2 tablespoon sugar over the top.
Repeat Steps 3 through 5 with the remaining seven pastry strips. Place both circles on a parchment paper-line cookie sheet. Bake 20 to 22 minutes or until golden brown and crisp. Cool on wire rack.