Elephant Ears

Andi, former Betty Crocker Kitchens editor shares an easy way to create sweet, crispy elephant ears.

  • Prep Time 25 min
  • Total Time 50 min
  • Servings 2

Ingredients

1
Pillsbury™ refrigerated pie crust
1
egg white, beaten
1/4
cup sugar
1/2
teaspoon ground cinnamon
1
tablespoon sugar
  • 1 Heat oven to 375°F. Line cookie sheet with parchment paper.
  • 2 Unroll crust. Cut into 14 (3/4 inch wide) dough strips; do not separate. Lightly brush egg white over strips.
  • 3 In small bowl, combine 1/4 cup sugar and cinnamon; sprinkle evenly over dough strips.
  • 4 Roll up first dough strip, starting at short edge. (See photo.) Place rolled-up dough strip at the bottom of the next dough strip. Continue to roll 6 additional pastry strips around 1st strip, ending up with 3 1/2-inch pinwheel.
  • 5 Place dough pinwheel on parchment paper-lined cookie sheet. Place sheet of parchment paper over dough; using rolling pin, roll out dough pinwheel to 5 1/2-inch circle.
  • 6 Sprinkle half of the 1 tablespoon sugar over the top.
  • 7 Repeat steps #4 to #6 (above) with remaining 7 pastry strips; place on cookie sheet.
  • 8 Bake 20 to 22 minutes or until golden brown and crisp. Cool on wire rack.

Expert Tips

Using a pizza wheel makes cutting the strips very easy.

Using the parchment paper help prevent the Elephant Ears from sticking to the cookie sheet.