Bread: Garlic-and-Herb Baby Elephant Ears

posted by Terrytx 06-23-00 3:33 PM

* Exported from MasterCook *

Garlic-and-Herb Baby Elephant Ears

1 (17 1/4 ounce) package frozen puff pastry, thawed
3 tablespoons butter or margarine, melted
2 cloves garlic, minced
1/2 teaspoon salt
1 to 1 1/2 tablespoons minced fresh parsley
1 egg yolk
1 tablespoon water

Preheat oven to 375 degrees F.

Roll 1 pastry sheet into a 13 x 11-inch rectangle. Stir together butter, garlic, and salt. Brush half of butter mixture over pastry. Sprinkle with half chives and parsley.

Roll up pastry, jellyroll fashion, starting with each short end and ending at middle of pastry sheet. Repeat procedure with remaining pastry sheet, butter mixture, and herbs.

Cut rolls crosswise into 1/3-inch-thick slices. Place on lightly greased baking sheets. Whisk together egg yolk and 1 tbl. water, and brush evenly over pastries.

Bake at 375 degrees for 10 to 15 minutes or until golden brown.


Southwestern Baby Elephant Ears: Omit garlic; substitute 1 tbl. chili powder and 2 tbl. minced fresh cilantro for minced herbs.

Parmesan-Pepper Baby Elephant Eats: Omit garlic; substitute 1/4 cup grated Parmesan cheese, 2 tsp. paprika, and 1/2 tsp. black pepper for minced herbs.

Baby Elephant Ears Provencale: Substitute 3 tbl. olive oil for butter. Saute 3 tbl. minced onion in 1 tbl. olive oil. Stir in 2 tbl. chopped ripe olives, 2 tbl. chopped dried tomatoes, and 1 tbl. minced fresh parsley. Substitute olive mixture for minced herbs.

Mushroom-and-Brie Petite Elephant Ears: Omit garlic and minced herbs. Saute 1 1/3 cups finely chopped shiitake mushrooms in 1 tbl. butter until tender. Spread over pastry, and proceed as directed. Top each pastry with a 1/2-inch cube of Brie in last 3 minutes of baking.

Source: "Southern Living-4/00"

Yield: "5 1/2 dozen"

Notes: Basil and oregano or other fresh herb combinations may be substituted for chives and parsley.

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