Garlic-And-Herb Baby Elephant Ears


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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Bake at 375F for 10-15 minutes or until golden brown.

Step 5

SOUTHWESTERN BABY ELEPHANT EARS:Omit garlic; substitute 1 tablespoon chili powder and 2 tablespoons minced fresh cilantro for minced herbs.

Step 6

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.

Step 7

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.

Step 8

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.

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