Savory Elephant Ears

Prepare to be AMAZED.

I am about to introduce you to THE simplest hot appetizer/finger-food you will ever make.  Not only that, but they look like you spent hours slaving over them, doing some sort of crazy pastry work to make them look so dainty and swirled.

Not the case.  Not even a little bit….

I prefer the playful, fun title of “elephant ears” because they resemble the sugary sweet pastry you would find at any fair or festival.  However, if you are going to a fancy party, you can also refer to them as “Palmiers” (pronounced: palm-me-ay) a fancy french word that basically means “palm tree.”

This has become so much more than a food blog.  Now I teach french lessons!

As a side note, after 10 years or so of taking french in middle school, high school, and college, I can barely speak a word….so you might want to take my french instruction with a grain of salt…

Anyways, Elephant Ears!

This is so incredibly simple.  Lightly flour a surface and unroll a thawed out sheet of Pepperidge Farm puff-pastry dough.  Roll the dough out slightly to about 9 1/2 by 11 1/2-inches.  Spread the dough with half the pesto, and then follow with half the sun-dried tomatoes, half the goat cheese, and half the pine nuts.  Sprinkle everything with about 1/4 teaspoon of salt.

Working from the short end, fold your dough halfway towards the center of the dough.  I put something next to the dough right in the middle to sort of give me a guiding point of where to fold.  Then fold over again to the center of the dough.  Repeat on the other side, folding the sides over in the center until they just about touch.  Then fold one side completely over and on top of the other.

Place the rolled dough on parchment paper on a baking sheet, cover with plastic wrap, and allow to cool in the fridge for at least 45 minutes.  I made mine the day before, so you can definitely do that for make-ahead planning purposes.

Repeat the process with the other sheet of puff pastry and remaining ingredients.

Once you’re ready to bake, preheat your oven to 400 degrees.

Cut the prepared rolls into 1/4-inch slices and place them 2 inches apart from each other on baking sheets lined with parchment paper.  Bake for 14 minutes, or until golden brown.  Serve warm.

That’s it!  The best part is once you have the basic technique down, you could fill these bad boys with any kind of filling you want.  Everyone will think you spent hours making them!

Bon Appetit!

Ingredients

  • 1 package frozen Pepperidge Farm puff pastry, defrosted
  • 1/4 cup prepared pesto, store bought or homemade (recipe follows)
  • 1/2 cup crumbled goat cheese
  • 1/4 cup finely chopped sun-dried tomatoes in oil, drained
  • 1/4 cup toasted pine nuts
  • Kosher salt

Yields about 50

Recipe Adapted from Barefoot Contessa, Savory Palmiers

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Tags: , , , , , , ,

Categories: Appetizers/Snacks, Recipes

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One Comment on “Savory Elephant Ears”

  1. July 2, 2012 at 3:33 pm #

    They look very tasty. I approve of culinary cheating. Anything that makes life easier
    Best,
    Conor

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