Elephant Ears

Make a crispy, sugar-and-spice bakery classic in a snap with refrigerated pie crust.

–

Save & Share

Servings 2

false

( 7 ) Ratings

7 Ratings

5 Stars

4 Stars 57%

3 Stars

2 Stars 14%

1 Stars 29%

Member Reviews ( 16 )

8b11f29a-ab88-4b58-aca0-233a77a7937b

ingredients 5
Prep Time 25 min
Total Time 50 min

Ingredients

1: Pillsbury® refrigerated pie crust

1: egg white, beaten

1/4: cup sugar

1/2: teaspoon ground cinnamon

1: tablespoon sugar

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.