Make Ahead

Spiced elephant ears

August  9, 2011
Author Notes

Adding some grains of paradise to the sugar gives the elephant ears a true African flair. —Sagegreen

  • Serves 4-6
  • The pastry
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, cold and cut into small chunks
  • 1/2 cup cold water
  • The ears
  • 1/2 pound pastry
  • demerara sugar (@8 oz or so)
  • 1/8 teaspoon grains of paradise
In This Recipe
  1. The pastry
  2. The Pastry: Mix the flour and salt together in a bowl. Rub in the cold butter with your fingers until you can no longer see the butter.
  3. Pour in a few tablespoons of the cold water until it is incorporated. Cautiously add a little more water until the dough comes together. Do not add too much water.
  4. On a floured surface turn the dough out and knead it to form one large ball. Wrap the dough in plastic and refrigerate 4 hours or better, overnight.
  1. The ears
  2. Allow the pastry to rest at room temperature for 10 minutes before rolling it out.
  3. Preheat the oven to 400. Line a baking sheet with parchment paper.
  4. Add the grains of paradise to the sugar, Coat your work surface with some of the sugar mix. Place the block of dough on top and roll to an elongated rectangle that is just under 1/4 inch thick.
  5. Sprinkle the rectangle with the sugar mix. Using a rolling pin press the sugar into the dough.
  6. Lightly score a line down the middle of the long side of the rectangle of dough. Roll each of the sides towards the middle. Then cut into 1/2 inch thick slices.
  7. Place the slices on the parchment; leave about an inch space in between each ear. Gently pinch the closed top of the pastry with your fingers. Bake for 12-15 minutes until the sugar begins to caramelize.
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