Elephant Ear

Dough to use: Either 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

1. Dough Preparation:
Thaw desired number of sheets or prepare bulk dough according to directions, adapt to 10″ x 15″ size.

2. Makeup:
a. Waterwash entire surface.

b. Sprinkle cinnamon sugar mixture (1:7) over dough (pecan pieces optional).

c. Roll both long sides toward the center.

d. Slice into approximately ⅜” pieces.

3. Panning:
(Standard 18″ x 26″ bun pan)
a. Line pan with baking paper. Place 12 Elephant Ears, 4 rows of 3, with minimum 1½” between each.

b. Rest 30 minutes before baking.

4. Baking:
Bake in preheated oven 380º-400ºF oven for 20-25 minutes or until golden brown.

5. Finishing:
None required.

Elephant Ear Pastry

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