Elephant Ear

🛒Ingredients (Grocery List)

• 2 cups Sugar

• 1/2 tsp kosher Salt

• 2 sheets Puff Pastry, defrosted

🍴Serves: 30 to 40 cookies

⏰Prep Time: 10 min

⏱️Cook Time: 15 min

🥣Instructions

1. Preheat the oven to 425 degrees

2. Combine the Sugar and the Kosher Salt. Pour 1 cup of the Sugar-Salt mixture on a flat surface such as a wooden board or marble slab.

3. Unfold the first sheet of Puff Pastry onto the Sugar and pour 1/2 cup of the Sugar mixture on top, spreading it evenly on the Puff Pastry. This is not about sprinkling, it’s about an even covering of Sugar. With a rolling pin, lightly roll the dough until it’s a 13-inch square and the Sugar is pressed into the Puff Pastry on top and bottom. Fold the sides of the square toward the center so they go hallway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up on baking sheets lined with parchment paper. Place the second sheet of Pastry on the Sugared board, sprinkle with the remaining 1/2 cup of Sugar mixture, and continue as above. There will be quite a bit of Sugar left over on the board. Slice and arrange on baking sheets with parchment.

4. Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn them with a spatula and bake for another 3-5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

💡Tips

• To make ahead, cool completely and store in airtight plastic bags.