Elephant Ears

Elephant Ears

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

Prep Time

25

Minutes

Total Time

50

Minutes

Makes

2

elephant

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.
Makes 2 elephant ears
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.