Jelly-Filled Elephant Ears

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 57.1
  • Total Fat: 1.9 g
  • Cholesterol: 3.0 mg
  • Sodium: 34.2 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.6 g

View full nutritional breakdown of Jelly-Filled Elephant Ears calories by ingredient
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Introduction

modified from: http://www.rachaelrayshow.com/food/recipes
/bloody-ears-jelly-filled-elephant-ears/
modified from: http://www.rachaelrayshow.com/food/recipes
/bloody-ears-jelly-filled-elephant-ears/

Number of Servings: 18

Ingredients

    1 Puff Pastry sheet (used Pepperidge Farms)
    approx 4 Tbsp seedless jelly (used Smuckers Strawberry)
    Approx 5 Tsbp sugar in the raw, divided
    1 egg, beaten

Directions

preheat oven to 350.

Evenly spread the jam over the top of the puff pastry, going all the way to the edges. Sprinkle with about 2 Tbsp of sugar.

Beginning at one long side, roll the dough up to the middle, then repeat with the opposite side, rolling it up until it reaches the middle and butts into the other roll-up.

Lightly brush the outside of the cookie roll with the beaten egg. Sprinkle with about another 2 Tbsp of sugar on the roll.

Using a sharp (non-serrated) knife, slice the cookies 1/4-inch thick and arrange them on the baking sheet (just push them back to their original shape if they begin to come apart). The thinner the slice, the better they cook. Sprinkle with the remaining sugar.

Bake the cookies until light golden brown, about 20-25 minutes. When the cookies come out of the oven, immediately (and carefully) remove them from the parchment paper to a clean sheet of parchment. Cool the cookies completely before serving.

Number of Servings: 18

Recipe submitted by SparkPeople user BLACKDOVE5.

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