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Elephant Ear Cookies
Credit:
Jonathan Lovekin
Recipe Summary
prep: 25 mins
total: 1 hr 50 mins
Yield: Makes 10 or 11
Ingredients
Ingredient Checklist
1 cup pecan halves
1/3 cup granulated sugar, plus more for surface
1/4 cup plus 2 tablespoons light-brown sugar
1 3/4 teaspoons cinnamon
1/2 teaspoon salt
All-purpose flour, for rolling
2 sheets frozen puff pastry (from one 17.3-ounce package), thawed
1 large egg, beaten well
Cook's Notes
Elephant ear cookies are rolled out on a sugar-sprinkled work surface to ensure that they’re evenly coated.
Gallery
Elephant Ear Cookies
Credit:
Jonathan Lovekin
Recipe Summary
prep: 25 mins
total: 1 hr 50 mins
Yield: Makes 10 or 11
Gallery
Elephant Ear Cookies
Credit:
Jonathan Lovekin
Elephant Ear Cookies
Credit:
Jonathan Lovekin
Elephant Ear Cookies
Recipe Summary
prep: 25 mins
total: 1 hr 50 mins
Yield: Makes 10 or 11
Recipe Summary
prep: 25 mins
total: 1 hr 50 mins
Yield: Makes 10 or 11
prep: 25 mins
total: 1 hr 50 mins
prep:
25 mins
total:
1 hr 50 mins
Yield: Makes 10 or 11
Makes 10 or 11
Ingredients
Ingredients
- 1 cup pecan halves
- 1/3 cup granulated sugar, plus more for surface
- 1/4 cup plus 2 tablespoons light-brown sugar
- 1 3/4 teaspoons cinnamon
- 1/2 teaspoon salt
- All-purpose flour, for rolling
- 2 sheets frozen puff pastry (from one 17.3-ounce package), thawed
- 1 large egg, beaten well
Directions
Preheat oven to 350 degrees. Toast pecans on a baking sheet until fragrant and lightly toasted, 8 to 10 minutes. Let cool completely.
Grind pecans, sugars, cinnamon, and salt in a food processor until very finely chopped (mixture should resemble very coarse sand).
Raise oven temperature to 400 degrees. Place puff pastry sheets side by side on floured parchment; press together at seam to form a 9 1/2-by-18-inch rectangle. Roll out to an 11-by-20-inch rectangle using a rolling pin. Transfer pastry on parchment to a baking sheet. Cover loosely with plastic wrap; refrigerate until firm, about 45 minutes. Brush generously with beaten egg, and evenly sprinkle with pecan mixture, patting it into dough. Starting with a short side, use one hand to roll up as tightly as possible, holding unrolled portion firmly with other palm. Brush off excess flour with a dry pastry brush as you are rolling, and press sides back into shape (they tend to splay). Roll tightly in parchment.
Freeze dough until firm, about 20 minutes. Cut crosswise into 1-inch slices. Generously sprinkle a work surface with granulated sugar, and coat both cut sides of dough slices in sugar. Press dough slices to flatten slightly. Roll out into 6- to 7-inch rounds on sugared surface, sprinkling more sugar on top as needed. Place on parchment-lined baking sheets, 3 per sheet; refrigerate until firm, about 30 minutes. Bake in batches until golden brown, 17 to 18 minutes, rotating halfway through. Let cool on baking sheets.
Cook's Notes
Elephant ear cookies are rolled out on a sugar-sprinkled work surface to ensure that they’re evenly coated.
Cook’s Notes
Elephant ear cookies are rolled out on a sugar-sprinkled work surface to ensure that they’re evenly coated.
Reviews (2)
Add Rating & Review
53 Ratings
5 star values:
16
4 star values:
16
3 star values:
10
2 star values:
8
1 star values:
3
Reviews (2)
Add Rating & Review
53 Ratings
5 star values:
16
4 star values:
16
3 star values:
10
2 star values:
8
1 star values:
3
Add Rating & Review
53 Ratings
5 star values:
16
4 star values:
16
3 star values:
10
2 star values:
8
1 star values:
3
53 Ratings
5 star values:
16
4 star values:
16
3 star values:
10
2 star values:
8
1 star values:
3
53 Ratings
5 star values:
16
4 star values:
16
3 star values:
10
2 star values:
8
1 star values:
3
- 5 star values:
- 16
- 4 star values:
- 16
- 3 star values:
- 10
- 2 star values:
- 8
- 1 star values:
- 3
Martha Stewart Member
Rating: 4.0 stars
03/15/2020
There's an error in the instructions. It tells you to raise the temperature of your oven to 400 after toasting the nuts...but you won't be putting these in the oven for another hour! There's a time the dough goes in the freezer as well as back into the refrigerator before it gets baked. I skipped the nuts altogether because traditional elephant ears don't contain nuts. I'm sure theyd be good with nuts, but I really wanted mine the traditional way. Watch these carefully in the oven because burnt sugar tastes horrible. Mine were done at between 13 and 14 minutes, if I'd gone the full 17-18 minutes they would have been ruined. After the first 10 minutes, you can gently peel one up to look at the bottom. Don't let it get even to medium brown. I would cut back on the cinnamon just a little, too; it's a bit too dominant. Having said all that, these came out great and very much like a bakery elephant ear. The combination of the crunchy white sugar on top, the flaky puff pastry and the slightly sticky caramelized brown sugar (from the filling that ends up on the bottom) makes these a delightfully complex treat.
Martha Stewart Member
Rating: 2 stars
06/29/2019
Don't bother. Awful amount of work and they didn't taste that great. They look good and I sooo looked forward to making and tasting them but I was terribly disappointed. Besides the instructions are confusing. "Step 3, Raise oven temperature to 400 degrees"? This direction is misplaced in the instruction sequence and confusing. All in all have to give a two star rating at best.
Martha Stewart Member
Rating: Unrated
07/23/2012
These look amazing!! Where can I find the nutrition information for this recipe?
Martha Stewart Member
Rating: 4.0 stars
03/15/2020
There's an error in the instructions. It tells you to raise the temperature of your oven to 400 after toasting the nuts...but you won't be putting these in the oven for another hour! There's a time the dough goes in the freezer as well as back into the refrigerator before it gets baked. I skipped the nuts altogether because traditional elephant ears don't contain nuts. I'm sure theyd be good with nuts, but I really wanted mine the traditional way. Watch these carefully in the oven because burnt sugar tastes horrible. Mine were done at between 13 and 14 minutes, if I'd gone the full 17-18 minutes they would have been ruined. After the first 10 minutes, you can gently peel one up to look at the bottom. Don't let it get even to medium brown. I would cut back on the cinnamon just a little, too; it's a bit too dominant. Having said all that, these came out great and very much like a bakery elephant ear. The combination of the crunchy white sugar on top, the flaky puff pastry and the slightly sticky caramelized brown sugar (from the filling that ends up on the bottom) makes these a delightfully complex treat.
Rating: 4.0 stars
Rating: 2 stars
06/29/2019
Don't bother. Awful amount of work and they didn't taste that great. They look good and I sooo looked forward to making and tasting them but I was terribly disappointed. Besides the instructions are confusing. "Step 3, Raise oven temperature to 400 degrees"? This direction is misplaced in the instruction sequence and confusing. All in all have to give a two star rating at best.
Rating: 2 stars
Rating: Unrated
07/23/2012
These look amazing!! Where can I find the nutrition information for this recipe?
Rating: Unrated
All Reviews for Elephant Ear Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Elephant Ear Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
