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Elephant Ears

elephant ears Dessert
Elephant Ears
  • Prep 25 min
  • Total 50 min
  • Servings 2

This rich and crunchy bakery shop treat is easy to make at home, thanks to Pillsbury refrigerated pie crust. MORE+ LESS-

Updated June 11, 2013


Pillsbury™ refrigerated pie crust
egg white, beaten
cup sugar
teaspoon ground cinnamon
tablespoon sugar


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  • 1
    Heat oven to 375°F. Line cookie sheet with parchment paper.
  • 2
    Unroll crust. Cut into 14 (3/4 inch wide) dough strips; do not separate. Lightly brush egg white over strips.
  • 3
    In small bowl, combine 1/4 cup sugar and cinnamon; sprinkle evenly over dough strips.
  • 4
    Roll up first dough strip, starting at short edge. (See photo.) Place rolled-up dough strip at the bottom of the next dough strip. Continue to roll 6 additional pastry strips around 1st strip, ending up with 3 1/2-inch pinwheel.
  • 5
    Place dough pinwheel on parchment paper-lined cookie sheet. Place sheet of parchment paper over dough; using rolling pin, roll out dough pinwheel to 5 1/2-inch circle.
  • 6
    Sprinkle half of the 1 tablespoon sugar over the top.
  • 7
    Repeat steps #4 to #6 (above) with remaining 7 pastry strips; place on cookie sheet.
  • 8
    Bake 20 to 22 minutes or until golden brown and crisp. Cool on wire rack.

Expert Tips

  • Using a pizza wheel makes cutting the strips very easy.
  • Using the parchment paper help prevent the Elephant Ears from sticking to the cookie sheet.

Nutrition Information

No nutrition information available for this recipe

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