Elephant-ear Pastries
These pastries are easy to make with store-bought puff pastry. You can choose a sweet or a savoury filling. Have an adult help you in the kitchen.
Ingredients
1 package of frozen puff pastry
1 cup Demerara sugar with 1 tsp cinnamon stirred in (for sweet filling)
Parmesan cheese, finely grated (for savoury filling)
Method
Leave the pastry out to defrost, about 30 mins.
Line a baking tray with baking paper.
Carefully unroll the pastry leaving the backing paper in place.
Sprinkle the filling of your choice on top, making sure to reach the edges.
Gently press the filling into the pastry with a rolling pin.
With the long edge of the rectangle of pastry in front of you, using your fingertips and your palms, carefully roll the pastry up half-way until you reach the centre.
Turn the pastry around and roll up the opposite edge until you reach the middle.
Wrap the pastry log tightly in the original paper and pop into the freezer for 20 minutes.
Meanwhile preheat the oven to 400° F.
Remove the pastry log from the freezer.
Using a knife dipped in flour; cut the pastry log into slices about 1cm thick.
Place the slices on top of the parchment paper on the cookie sheet, leaving some space around each pastry as they will spread as they bake.
Bake for 12-15 minutes, until crisp and golden.
Have an adult remove the pastries from the baking tray with a palette knife and leave to cool on a baking rack.
