Garlic-And-Herb Baby Elephant Ears2013-06-20
A simple recipe with many variation.
- 1 17 1/4 once package frozen puff pastry sheet, thawed
- 3 Tbs butter or margarine, melted
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 Tbs minced fresh chives
- 1 Tbs minced fresh parsley
- 1 egg yolk
- 1 Tbs water
Roll one pastry sheet into a 13X11-inch rectangle. Stir together butter, garlic, and salt. Brush one half of butter mixture over pastry. Sprinkle with half of chives and parsley. Or your choice of herbs.
Roll up pastry, jelly-roll fashion, starting with each short side 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 water, and brush evenly over pastries.
Bake at 375F for 10-15 minutes or until golden brown.
SOUTHWESTERN BABY ELEPHANT EARS:Omit garlic; substitute 1 tablespoon chili powder and 2 tablespoons minced fresh cilantro for minced herbs.
PARMESAN-PEPPER BABY ELEPHANT EARS:Omit garlic. substitute 1/4 cup grated parmesan cheese, 2 teaspoons paprika, and 1/2 teaspoon black pepper for minced herbs.
BABY ELEPHANT EARS PROVENCALE: Substitute 3 tablespoons olive oil for butter. Saute 3 tablespoons minced onion in 1 tablespoon olive oil. Stir in 2 tablespoons chopped ripe olives, 2 tablespoons chopped dried tomatoes, and 1 tablespoon minced fresh parsley. Substitute olive mixture for minced herbs.
MUSHROOM AND BRIE PETIT ELEPHANT EARS:Omit garlic and minced herbs. Saute 1 1/3 cups finely chopped shitake mushrooms in 1 tablespoon 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.