While it took awhile for most of Dumbo’s circus colleagues to recognize the merits of having extra large ears, his mother, Mrs. Jumbo, never once had her doubts. Not only did they enable the little elephant to fly but, when it came to taking heed of some good motherly advice, you could say Dumbo was all ears. It’s only fitting then that Mrs. Jumbo’s Mother’s Day treat would be inspired by her son’s greatest attribute. Made with puff pastry and cinnamon sugar, these sweet elephant ears are a cinch to bake and guaranteed to be a big hit.
- Baking sheets
- Parchment paper
- Sheet of puff pastry (about 10-inches square), thawed according to the package directions
- 1/2 cup sugar
- 1 teaspoon cinnamon
Spread 1/4 cup of sugar on your work surface. Set the puff pastry atop of the sugar.
Mix the remaining 1/4 cup of sugar with the cinnamon and spread it on the pastry.
Starting on the left side, roll the dough to the center of the sheet. Then roll up the right side, and gently press the two halves together. Chill the dough for a half hour.
Heat the oven to 400 degrees, and line the baking sheets with parchment paper.
Slice the dough into 1/2-inch-thick pieces and arrange them cut side down on the baking sheets, leaving as much room between them as possible.
Bake the elephant ears until they turn light brown and the sugar starts to bubble, about 8 to 10 minutes. Use a spatula to carefully transfer the pastries (the sugar will be very hot) to a wire rack to cool before serving. Makes about 1 1/2 dozen 3-inch pastries.