My husband and I spent a month in Mozambique, Africa on a mission trip. We visited the poorest of villages as well as more “Americanized” cities. In the more developed areas, the big thing was internet cafes. And if you were up for a snack, these beautiful little treats were everywhere–elephant ears. They are delicious, flaky pastry cookies (also known as French palmiers) that in my opinion, are best served a la Africa—with a cold bottle of ‘Fanta Ananas’ (Pineapple Fanta). But feel free to enjoy them however you please. And you surely won’t forget these cookies, both for their perfectly sweet flavor and the incredibly basic 2 ingredient recipe.
(from Simply Recipes)
|a ton||of granulated sugar|
|1 box||puff pastry, with 2 sheets inside (thawed)|
- Preheat the oven to 400° and line a cookie sheet with a silipat or parchment paper.
- Sprinkle 1/4 cup sugar over a working surface. Using a rolling pin, flatten and thin out one sheet of puff pastry to about 10X12 inches. Sprinkle another 1/4 cup of sugar over the dough.
- Roll the long sides in towards the middle (one side at a time) until they meet. You will end up with a nice log that looks like a heart from the side. Repeat with the other sheet of pastry. Chill the dough in the refrigerator for 30 minutes, or the freezer until cold but not frozen through.
- Staring at one end, slice off 1/2 inch wide pieces of the log crosswise. Cut about 10 cookies at a time and place them onto the cookie sheet, allowing room to expand. Return the log to the fridge/freezer.
*My recommendation is NOT to waste your time trying to press the cookies in order to flatten them and make the roll keep together better. I just made sure my roll was nice and cold (the freezer will do the trick) and cut them fast. I found that the warmer the cookies got before the oven, the more they fell apart. With little touching, they stayed together fine.
- Bake until slightly gold around the edges as the sugar caramelizes, about 10 minutes. Transfer to a cooling rack.
- Enjoy! Makes about 4 dozen.