Mini Elephant Ears
Sugar
1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) — thawed
1/2 cup sugar
1 teaspoon ground cinnamon
Heat oven to 375ş. Lightly grease cookie sheet. Sprinkle sugar over
kitchen counter or breadboard. Roll pastry into 1/8-inch-thick rectangle,
12 × 9 1/2 inches, on sugared surface. Mark a line lengthwise down center
of rectangle. Fold long sides of rectangle toward center line, leaving 1/4
inch uncovered at center. Fold rectangle lengthwise in half to form strip,
12 × 2 1/2 inches, pressing pastry together.
Cut strip crosswise into 1/4-inch slices. Mix 1/2 cup sugar and the
cinnamon. Coat slices with sugar mixture. Place about 2 inches apart on
cookie sheet. Bake 8 to 10 minutes, turning after 5 minutes, until cookies
begin to turn golden brown. Immediately remove from cookie sheet to wire
rack. Cool completely.
Yield:
“30 Cookies”
Per serving: 59 Calories (kcal); 3g Total Fat; (47% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 21mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Make It Your Way
Here’s another idea, Chocolate and Peanut Butter-Dipped Elephant
Ears! Melt 1 ounce semisweet baking chocolate in 1-quart saucepan
over low heat, stirring occasionally. Melt 3 tablespoons peanut
butter-flavored chips in another 1-quart saucepan over low heat,
stirring occasionally. Dip one end of cookie into chocolate and
the other into peanut butter for two taste treats in one cookie.
Place on waxed paper until chocolate and peanut butter are firm.
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