Recipes
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-Recipe Elephant Ear Pastry](https://pennantbakery.com/wp-content/uploads/2023/12/Elephant-Ear-Recipe.jpg)