Best Jumbo Almond Elephant Ears Recipes

ELEPHANT EARS WITH BISCUITS

Steps:

• Use a frying pan that has approximately 1 ½ inches of vegetable oil. The burner is set to medium-high. If you have a thermometer, heat to 325 degrees Fahrenheit. If you do not have one, put the tip of a wooden spoon in the oil, if it bubbles, the oil is ready. You can also see the oil shimmering in the pan a bit.
• The dough should be thin. This allows it to fry quickly and thoroughly without leaving any raw dough in the middle. If you are using the biscuits, stretch each biscuit as thin as it will go without tearing and carefully place it into the hot oil. If you are using pizza dough like I am today, just use something to cut approximately 2-inch circles out of the dough.
• Depending on how big your frying pan is you can put more than one biscuit in at a time. I generally put two or three in at once.
• When the biscuits are golden brown on the bottom, flip them over and fry the other side. I use a tongs to do this; however, you could use two forks to flip them. Be careful not to splash the hot oil.
• It takes approximately 30 seconds to fry on each side. This goes quickly once you start to fry.
• When the biscuits are done on each side, carefully place them on to a paper towel to catch the excess oil.
• Mix the sugar and cinnamon in a mixing bowl. Cover both sides with cinnamon sugar and serve warm.
• Optional is to add the pie filling or jam on top.

EASY ELEPHANT EARS

Steps:

• Preheat oven to 375°. Mix sugar and cinnamon., On a lightly floured surface, roll one sheet of pastry into an 11x8-in. rectangle. Sprinkle with 1/4 cup cinnamon sugar. Working from short sides, roll up jelly-roll style toward the center. Wrap in plastic; freeze 10 minutes. Repeat., Unwrap and cut dough into 1/2-in. slices; place on parchment-lined baking sheets. Bake 12-15 minutes or until crisp and golden brown. Remove to wire racks to cool.

QUICK ELEPHANT EARS

Steps:

• In a large resealable plastic bag, combine sugar and cinnamon; set aside. In a small skillet, heat 1/2 in of oil. Place one tortilla at a time in skillet, cook for 5 seconds; turn and cook 10 seconds longer or until browned. Place in sugar mixture; toss to coat. Serve immediately.

BAKED ELEPHANT EARS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Stir milk and egg yolk into yeast mixture; add to flour mixture, stirring to form a stiff dough (dough will be sticky). Cover with plastic wrap and refrigerate 2 hours., Preheat oven to 375°. Turn dough onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Spread with softened butter to within 1/4 in. of edges. Mix sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 24 slices. Cover slices with plastic wrap until ready to flatten., In a small bowl, mix ingredients for cinnamon sugar. Place a 6-in.-square piece of waxed paper on a work surface; sprinkle with 1/2 teaspoon cinnamon sugar. Top with 1 slice of dough; sprinkle dough with an additional 1/2 teaspoon cinnamon sugar. Roll dough to a 4-in. circle. Using waxed paper, flip dough onto a baking sheet coated with cooking spray. Repeat with remaining ingredients, placing slices 2 in. apart. Bake 7-9 minutes or until golden brown. Cool on wire racks.

ELEPHANT EARS

Steps:

• In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.
• Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.
• In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).
• Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.
• Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.

CINNAMON ELEPHANT EARS

Steps:

• Preheat the oven to 450°F (232°C).
• Combine ½ cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
• Combine ½ cup of the sugar and the cinnamon and spread 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 halfway 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.
• Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

JUMBO ALMOND ELEPHANT EARS

Steps:

• to prepare the COOKIE DOUGH:.
• sift the flour, baking soda and salt into a large bowl. Add the butter and mix with an electric mixer on low speed until the largest of the butter pieces are the size of small lima beans.about 20 seconds.
• the butter pieces will be different sizes and there will still be some loose flour.
• add the sour cream and mix until large clumps of dough form that pull away from the sides of the bowl.about 15 seconds(or use a pastry blender to combine the flour mixture and butter.add the sour cream and stir with a large spoon for about 2 minutes until a smooth dough forms).
• form the dough into a smooth ball and flatten it into a rectangle about 8x5".
• you will see small pieces of butter in the dough, that is good and contributes to the flaky texture.
• wrap in plastic wrap and refrigerator for 30-60 minutes to rest and firm the dough.
• the dough can also be refrigerated overnight, but then it will have to sit at room temperature until it is soft enough to roll out easily.
• this can take as long as 1 hour in a cool kitchen.
• to prepare the FILLING:.
• in a large bowl, using an electric mixer on medium speed, beat the almond paste and butter until smooth.
• mix in the powdered sugar, cream or milk,vanilla and almond extract until blended to a smooth soft mixture.
• OR make the filling in a food processor. Put all the ingredients in the processor, and beginning with a few on/off bursts, process until a smooth mixture forms,.about 1 minute.).
• transfer to a small bowl, cover and set aside at room temperature for up to 1 hour or refrigerate if leaving overnight.
• position a rack in the middle of the oven.
• preheat the oven to 375*.
• line two baking sheets with parchment paper.
• unwrap the dough.
• lightly sprinkle the flour and sugar on the rolling pin and the rolling surface.
• roll the dough to a 14x12" rectangle.
• don't flip the dough over while rolling, but lift and turn it several times as you roll it to prevent it from sticking to the rolling surface.
• and, when you lift and turn the dough, sprinkle sugar generously on the rolling surface.
• use a thin metal spatula to spread the filling in a thin layer over the dough.
• turn the dough if necessary so a short side faces you.
• Measuring along the 14" sides, mark the center of the dough.
• rolling from the shorter 12" edge that is closer to you, roll up the dough like a jelly roll just to the marked center.
• then roll the far side toward the center until the two rolls meet.
• you will have a double log of filled dough that is smoothly attached on the bottom side.
• turn the double log over for easier cutting.
• press in the ends of the log to smooth them.
• and use a large sharp knife to cut the log into 12 1" thick slices.
• dip both sides of each slice in sugar, sprinkle the rolling pin with sugar.
• roll out each slice of dough to a large butterfly shape about 4x5" and about 1/16" thick, sprinkling the rolling pin as necessary with sugar.
• the cookies will not all be exactly the same size.
• use a large spatula to place the cookies at least 1" apart on the prepared baking sheets.
• sprinkle the top of each cookie with about 1/2 tsp sugar.
• bake the cookies one sheet at a time until the tops are evenly light brown.about 15 minutes.
• the cookies will spread about 1" and rise slightly.
• the filling may bubble up slightly on some of the cookies and have a few darker spots.
• cool the cookies for about 5 minutes on the baking sheets.
• then use a large metal spatula to transfer them to a wire rack to cool completely.
• the outside of the sugar coated cookies will become very crisp as they cool.
• the cookies can be stored in a single layer in a tightly covered container at room temperature for up to 3 days.