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Baby Elephant Ears

  • Prep 20 min
  • Total 45 min
  • Ingredients 4
  • Servings 1

Grandmas all over the country have long used scraps of unused pie crust dough to make larger versions of these sweet treats. Our miniature version is just the right size--and much easier to assemble! ...MORE+ LESS-

Ingredients

1/2
cup sugar
1
teaspoon ground cinnamon
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/4
cup butter, melted

Steps

Hide Images
  • 1
    Heat oven to 375°F. Place two 12-inch squares waxed paper on work surface.
  • 2
    In small bowl, mix sugar and cinnamon.
  • 3
    On work surface, unroll 1 crust. Brush with butter; sprinkle with half of the cinnamon sugar.
  • 4
    Top with second crust. Brush top of second crust with butter, sprinkle with remaining cinnamon sugar; roll up.
  • 5
    Cut the roll into 12 (1-inch) slices, then press down slightly, and roll individually between the sheets of waxed paper to 1/4-inch slices, replacing waxed paper as needed. Place on ungreased cookie sheets.
  • 6
    Bake 20 to 22 minutes or until golden brown and crisp. Cool on cooling rack.

Expert Tips

  • Keep an eye on the smallest ears that were cut from the ends, and remove them from the cookie sheet before the larger ears if necessary to prevent burning.
  • Store in an airtight container between sheets of waxed paper, and serve within 2 days.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
210mg
9%
Potassium
0mg
0%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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