elephant ears recipe

Light and crispy, these palmiers come together in no time with only two simple ingredients. Make them for your next afternoon tea or as a simple dessert.

Palmiers

puff pastry

sugar

Sprinkle ¼ cup sugar on your counter in about a 9-inch square. Lay the puff pastry sheet on top. Sprinkle pastry with remaining ¼ cup sugar.

Roll pastry into a 12-inch square. Tightly roll up one edge to the center of the pastry. Tightly roll the opposite edge until they meet in the center.

Freeze for 30 minutes.

Preheat oven to 425F while dough freezes. Line a baking sheet with parchment paper or a silicone mat.

Slice frozen log crosswise into ¼-inch thick pieces. Place on the baking sheet 2 inches apart.

Bake for 8 to 10 minutes or until sugar starts to caramelize and bubble on the bottom. Flip cookies over and bake for another 4 to 5 minutes or until golden brown. Transfer to a wire rack and cool completely. Store in an airtight container for up to 1 week.

Made with two simple ingredients and baked in only 15 minutes, this Palmiers recipe is super simple! Light, airy, and buttery, these palmier cookies will melt in your mouth. Perfectly sweet and crunchy, your family will think these cookies were from a bakery.

RECIPE: https://preppykitchen.com/palmiers/

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How to make Palmiers | Only TWO Ingredients!!

You can&#039;t get enough of this light and airy Elephant Ears Recipe! Crispy fried dough with a tender inside and sprinkled with cinnamon sugar. The perfect at home fair food.

Elephant Ears Recipe

milk

all-purpose flour (plus more for dusting)

baking powder

fine sea salt

unsalted butter (melted)

cinnamon

Peanut oil

In a microwave-safe bowl, pour in the milk and microwave it in 15-30 second intervals until it's heated to 110°F. Set the bowl aside.

In a large mixing bowl, stir the flour, 1 tablespoon sugar, baking powder, and salt together.

Add in the butter and slowly stream in the hot milk while stirring, until a slightly sticky dough forms. Once the dough forms, cover the bowl with plastic wrap and let it sit for 10 minutes.

While the dough is sitting, in a large skillet with deep sides or a dutch oven, start heating 2-3 inches of oil.

Stir the remaining 4 tablespoons of sugar and the cinnamon together in a small bowl and set it aside.

Create a clean working surface and dust it with flour. Divide up the dough into 8 equal portions, and roll each dough portion in the flour so it is lightly coated with flour. Roll it out into a rough ¼-inch thick circle and repeat with the rest of the dough balls. Place the finished rolled-out circles between parchment paper layers until ready to fry them.

Once the oil in the skillet or dutch reaches 350°F, carefully place one Elephant Ear at a time into the hot oil and fry for 1-2 minutes on each side, or until lightly golden brown in color.

Once it's done, carefully remove it from the oil and place the fried dough on a paper-towel-lined plate to absorb any excess oil.

Place it on a wire rack over a sheet tray. Sprinkle the cinnamon sugar on top of the ear immediately and repeat with the remaining dough ears. Serve and enjoy.

Elephant Ears

salt

Tbsp sugar

unsalted butter

tsp pure vanilla extract

(1/4 oz each) packets rapid rise yeast

all purpose flour

Tbsp cinnamon

vegetable oil, peanut oil or canola oil

Dough: In a small saucepan, combine milk, salt, butter and 2 tablespoons of sugar on medium heat. Heat while stirring until butter melts and sugar dissolves. Remove from heat, Let cool until warm, about 110°F. Sprinkle yeast on top and let sit for 10 minutes until mixture is foamy and yeast has bloomed.

Pour mixture into the bowl of a stand mixer fitted with the dough hook. Add vanilla. Mix on low gradually adding the flour until a dough forms. Once all is added, increase the speed and knead for 5 minutes, or until smooth and dough pulls away from the sides of the bowl. (Alternately, knead by hand on a lightly floured non-stick surface.)

Cover bowl with a damp cloth and let rise 45-60 minutes or until it has doubled in size. Combine cinnamon and reserved 6 Tbsp of sugar, set aside.

Fry: In a large pot or 12-inch deep skillet, heat 2-3 inches of vegetable oil to 360-365°F. Keep roughly in this range.

Pinch or slice balls of dough about the size of an egg. Roll out into thin sheets. Drop into oil and fry for 1-2 minutes per side or just until puffed and golden. (It may take less time depending on the oil temp and thickness)

Drain on paper towels and immediately sprinkle with cinnamon sugar. Serve and enjoy. (You can also  brush them with melted butter if desired, then sprinkle with cinnamon sugar.)

My grandmother would make these with leftover dough when she would make kraut burgers and cinnamon rolls. We call it grebble. Great memory, thank you!

Looks delicious!!! And that’s a cute name! My family came from Mexico and we call these buñuelos.  Absolutely delicious😋😋😋

Yummy says it all . And easy to do.
A great idea, for doing at home now we don’t have to wait for the local fair to come around.
Thank you for sharing

This recipe is awesome thank you for posting it!

Perfect, there's nothing like making these at home!

What’s the difference from Native American Fry bread then this? Or is that just another name or version for similar!!

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Elephant Ears Recipe

Elephant Ears

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