These cookies are as nostalgic as they are delicious! I remember eating these for breakfast with my sister in Panama. The only difference was they were three times the size. Due to their enormity & funny shape, we cleverly coined them as “Elephant Ears”. After describing these to my friend Bridgette I was ecstatic to receive this recipe from her. Not only did they taste as amazing as I remember, but they were a breeze to make! Plus the portion size is actually realistic . These were a hit on Mother’s Day.
*Recipe adapted from The All-New Ultimate Southern Living Cookbook
- 1 Package Puff Pastry (or make your own!)
- About 1/2 c. Granulated Sugar
- Preheat oven to 400
- Sprinkle work surface with sugar.
- Place a sheet of flat puff pastry on surface & sprinkle all over with sugar.
- Take one end of puff pastry & gently roll dough until you get to the center.
- Repeat with the other end until 2 rolls have met in the middle & are touching (make sure each roll is tight).
- Wrap tightly in plastic wrap & freeze for an hour.
- Repeat process with remaining puff pastry & sugar.
- After an hour, remove from freezer, & cut crosswise into ½ inch thick slices (they will look like little hearts).
- Lay slices on baking sheet & sprinkle with remaining sugar.
- Bake for 21-23 minutes until golden.