I am with #CreativeCookieExchange today, bringing you fabulous cookies, all with the wonderful theme of Cinnamon!! I wanted a quick cookie this time and something that I had not made at home before but have seen in many bakeries, so I thought I would try a go at Cinnamon Pecan Elephant Ear Cookies!
They are possibly the easiest cookie you can make. You say, really? Yup, all the magic is done for you with puff pastry. They are fast and can be made ahead of time on a cookie tray, then pop them into the oven and you have wonderful cinnamon, delicious cookies, baked and ready to serve. A perfect, quick, and easy holiday idea!!
Hubby could not believe how easy these were to put together. A quick whirl of the nuts, cinnamon and sugar in the food processor, a quick roll of defrosted puff pastry and you are on your way to making Cinnamon Pecan Elephant Ears!!
What do Elephant Ears taste like?
They are crunchy, crispy, flaky, sweet, nutty and best of all cinnamony!! Add these to your holiday baking and cookie swaps and you will be the belle of the ball!
Elephant Ear Cookies
Ingredients
- 1/2 lb. 250 gm. frozen puff pastry, defrosted
- 1/2 cup pecans
- 1 Tbsp. brown sugar
- 1 Tbsp. white sugar
- 1 tsp. cinnamon
Instructions
- Preheat oven to 425F. In a food processor whirl the pecans, sugars and cinnamon together and set aside. Roll out the puff pastry to a rectangle of about 14×20".
- Sprinkle with the nut mixture to the ends. Roll the long side stopping in the center and roll the other side to meet it. Cut into 1/4-1/2" slices.
- Place slices on an ungreased cookie sheet and bake for 6-8 minutes, turn over and bake the other side for the same time, 6-8 minutes or until golden brown. Place on a cookie rack to cool.
Nutrition
The recipe was adapted from The 250 Best Cookie Recipes by Esther Brody.
Are we the only ones who start craving cinnamon when the weather gets colder? We can’t be! And we are talking anything sold under the word cinnamon–cassia, “true Cinnamon”, Ceylon Cinnamon, Vietnamese Cinnamon–if it is sold as cinnamon it is what we want! Check out all of our cinnamon cookies below! Hint: A lot of them could be used for your holiday cookie table!
- Browned Butter Snickerdoodles by Karen’s Kitchen Stories
- Cinnamon Chocolate Star Cookies by Baking Yummies
- Cinnamon Crunch Cookies by 2 Cookin’ Mamas
- Cinnamon Dusted Orange Icebox Cookies by The Spiced Life
- Cinnamon Oatmeal Cookies with White Chocolate Glaze by Our Good Life
- Cinnamon Pecan Elephant Ears by Noshing With The Nolands
- Cinnamon Roll Cookies by A Baker’s House
- Cinnamon Sugar Cookies by Magnolia Days
- Cinnamon Walnut Icebox Cookies by Hezzi-D’s Books and Cooks
- Cream Cheese Cinnamon Roll Cookies by Food Lust People Love
- Polvorones by Oven Delights
- Speculoos (Dutch Windmill Cookies) by Upstate Ramblings
Comments & Reviews
Judith says
I’m all set to make yourElephant Ears, but when I open the puff pastry, there are three sheets! Am I supposed to stack them all on top of each other and roll as one, or am I supposed to make three rolls to cut? First time to use puff pastry!! Help!!!
Tara Noland says
Puff pastry comes in all different sizes and shapes depending on the manufacturer. Hard as I don’t know what you are seeing but I would just roll out one at a time and not stack them.
Marianne says
These are NOT elephant ears, these are Palmiers. Elephant ears are fried dough.
Tara Noland says
If you search Elephant Ear cookies you will see Palmiers so in some instances they are the same. Regardless they are delicious and easy to make.
Pam says
Can these be frozen at all? Thanks!
Tara Noland says
I have never frozen them but this post says you can and then recrisp them in the oven. http://www.thehungrytravelerblog.com/french-palmiers-elephant-ear-cookies/
MaJay says
Thank you for answering so quickly.. Probably going to get all ingredients tomorrow and be ready to put to good use at Christmas!
Tara Noland says
I hope they turn out for you and you enjoy them, Happy Holidays!!
MaJay says
Do you have trouble with the roll going kind of flat when you are cutting it? Is there a secret to a clean beautiful cut when dealing with dough? I would like to try this to take to our Christmas Eve family get together but am hesitant. Would it help to refrigerate the roll for a little while (say 30min) to have the dough firm up some?
Tara Noland says
I would say putting in the fridge would definitely help, of course using a very sharp knife helps too. Try a serrated one and a straight blade and see which one you have more success with. I don’t remember having an issue though, they sliced beautifully.
Anne says
These look delicious! I love the combination of nuts and cinnamon.