Making elephant ear cookies is easier than their coiled design might suggest. Spread the pecan-cinnamon mixture on store-bought puff pastry, and then roll, slice, flatten, and coat with sugar. They emerge from the oven crisp and caramelized.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

52 Ratings
  • 5 star values: 16
  • 4 star values: 15
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 3
Rating: 4.0 stars
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: 2 stars
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: Unrated
These look amazing!! Where can I find the nutrition information for this recipe?