Homemade elephant ears? Someone please tell me they know a good recipe that wont turn out flat?

ELEPHANT EARS





1 sheet Pepperidge Farm frozen Puff Pastry, thawed 20 min.


Granulated sugar


Cinnamon


1 egg, beaten with 1 tbsp. water





Unfold and cut pastry sheet in half. Roll out one piece to an 8x14 inch rectangle. Sprinkle generously with sugar and cinnamon. Fold the short edges of the pastry one quarter the distance towards the center. Sprinkle again with sugar and cinnamon and fold short edges again towards the center, leaving a 1/4 inch space between the edges. Fold one side over onto the other, making an 8 layer rectangle. Chill 10 minutes. Repeat with second piece.


Preheat oven to 425 degrees F. Slice chilled rolls crosswise into 1/2 - 3/4 inch pieces. Brush with egg mixture. Place on ungreased baking sheets and bake for 10 minutes, or until golden brown. Remove immediately from baking sheets and let cool. Makes about 32 pastries. For appetizers, substitute grated Parmesan cheese for sugar/cinnamon mixture.





ELEPHANT EARS





1 1/2 c. milk


2 tbsp. sugar


1 tsp. salt


6 tbsp. shortening


2 pkgs. dry yeast


4 c. flour


Oil for frying





In saucepan combine milk, sugar, salt and shortening is melted. Do not let boil. Cool mixture to lukewarm.


Add yeast and stir until dissolved; stir in flour, 2 cups at a time. Beat after each addition until smooth. Put in a greased bowl, cover with a damp cloth and let rise until double, about 30 minutes.





Dust hands with flour. Pinch off pieces of dough about the size of a golf ball. Stretch each piece into a thin 6" to 8" circle.





Fry, 1 at a time, in 350 degree oil until dough rises to the surface. Turn and fry other side until light brown. Drain on absorbent paper and sprinkle generously with sugar mixture (recipe follows).





Sugar mixture; combine 1/2 cup sugar with 1 teaspoon cinnamon.





ELEPHANT EARS





4 c. flour


2 tsp. salt


1 tsp. baking powder


2 tbsp. sugar


1/2 c. melted butter


3/4 c. milk


2 eggs


2 tbsp. cinnamon


1 c. sugar





Mix first 4 ingredients. Add butter, milk and eggs. Mix and knead at least 6 minutes. Roll in walnut size balls and let stand for 20 minutes. Roll thin and fry in deep fat. Sprinkle with cinnamon and sugar mixture.

Homemade elephant ears? Someone please tell me they know a good recipe that wont turn out flat?
Quick Elephant Ears


1 1/2 cups sugar


2 teaspoons ground cinnamon


oil (for frying)


10 flour tortillas (7 inches)


Combine sugar and cinnamon in a shallow bowl or large plate; set aside.


In a skillet, heat 1/2 inch of oil.


Place one tortilla at a time in skillet.


Cook for 5 seconds; turn and cook 10 seconds longer or until browned.


Place in sugar mixture and turn to coat.


Serve immediately








Elephant Ears


1 1/4 cups milk


1/4-1/2 cup butter


1 package active dry yeast


3/4 cup granulated sugar


1/4 cup water (105 to 115 degrees F.)


5 1/2-6 1/2 cups all-purpose flour


1 teaspoon salt


1 dash freshly grated nutmeg


3 large eggs, lightly beaten


vegetable oil (for frying)


confectioners' sugar or cinnamon sugar


Heat milk with butter until butter melts.


Set aside to cool to lukewarm.


Stir yeast and 1 teaspoon sugar into warm water and let stand until foamy, about 5 to 10 minutes.


In a large bowl, combine milk and yeast mixtures with 2 1/2 cups flour, salt, and nutmeg.


Stir until smooth.


Cover and let stand until bubbly, 30 minutes.


Stir in beaten eggs, then add additional flour to make a soft but not sticky dough.


Turn dough onto a floured board and knead until smooth, supple, and elastic, about 8 minutes.


Return dough to bowl, cover, and let rise in a warm spot until dough is doubled, about 1 1/2 hours.


Punch down and divide into 4 pieces.


Divide each piece into 4 or 5 pieces.


Put several inches of oil in a large, deep pan such as a chicken fryer or heavy dutch oven.


Heat to about 360 degrees F.


Work each ball of dough with the hands, shaping into a large disk, about 10 inches long and 6 inches wide.


Fry one at a time, turning once, until nicely browned.


Drain on paper towels and sprinkle with confectioner's sugar or cinnamon sugar while hot.


Serve at once.
Reply:ELEPHANT EARS





1/4 c. butter


1 c. Gold Medal all purpose flour


2 tbsp. sugar


1/2 tsp. baking powder


1/2 tsp. salt


1/3 c. milk


3 tbsp. sugar


1 tsp. ground cinnamon


Sugar





1. Heat the oven to 425 degrees.


2. Grease a cookie sheet with shortening.





3. Heat butter until melted; set aside. Stir flour, 2 tablespoons sugar, the baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted butter until dough forms.





4. Sprinkle a surface lightly with flour; turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9"x5". Brush with remaining melted butter, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and the cinnamon.





5. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cut sides up on cookie sheet; pat each into a 6" circle. Sprinkle with more sugar.





6. Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack.





Makes 4 elephant ears.
Reply:elephant ears


1 1/2 cups sugar


2 teaspoons ground cinnamon


oil for frying


10 (7 inch) flour tortillas


Combine sugar and cinnamon in a shallow bowl or large plate; set aside. in a skillet, heat 1/2 in of oil. Place one tortilla at a time in skillet, Cook for 5 seconds; turn and cook 10 seconds longer or until browned. Place in sugar mixture and turn to coat. Serve immediately.

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