CINNAMON-SUGAR ELEPHANT EARS PREP TIME 15 MIN. – COOK TIME 12 MIN. – READY IN 27 MIN. + CHILLING TIME – SERVINGS 36


1 large egg ½ cup sugar


1 tbsp ground cinnamon 1 (17.3 oz) pkg puff pastry sheets


STEP 1 In a small bowl, whisk together the egg and 1 tbsp water. In another bowl, combine the sugar and cinnamon. STEP 2 Sprinkle 2 tbsp cinnamon sugar onto your work surface. Unfold 1 pastry sheet on top of the sugar. Brush the pastry with egg and sprinkle with 1 tbsp cinnamon sugar. STEP 3 Fold the top and bottom of the pastry sheet over so the edges meet in the middle. Roll flat with a rolling pin. Fold dough in half lengthwise. Repeat with remaining pastry sheet and cinnamon sugar. Cover with plastic and refrigerate 20–30 min. Meanwhile, preheat the oven to 400°F. STEP 4 When dough is set and oven is preheated, cut each pastry roll into 18 slices. Place the slices onto 2 parchment-lined baking sheets and bake for 12 min., or until cookies are golden brown. Remove from oven, and transfer to a wire rack to cool.


PER SERVING: 88 CALORIES, 5G FAT, 1G SATURATED FAT, 5MG CHOLESTEROL, 36MG SODIUM, 9G CARBOHYDRATE, 0G FIBER, 3G SUGAR, 1G PROTEIN 44


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52