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  • Prep 25 min
  • Total 50 min
  • Servings 2

This rich and crunchy bakery shop treat is easy to make at home, thanks to Pillsbury refrigerated pie crust. MORE + LESS -

Andi Bidwell
June 11, 2013


Pillsbury™ refrigerated pie crust
egg white, beaten
cup sugar
teaspoon ground cinnamon
tablespoon sugar


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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