Martha stewart's elephant ear cookies
Delight in Martha Stewart's Elephant Ear Cookies with this simple and scrumptious recipe. Made with buttery puff pastry, crunchy pecans, sweet brown sugar, a hint of cinnamon, and a touch of salt, these melt-in-your-mouth treats are perfect for any occasion. A quick egg wash gives them a golden, flaky finish. Enjoy a batch of these irresistible cookies today!
- 02 May 2024
- Cook time 70 min
- Prep time 25 min
- 12 Servings
- 6 Ingredients
Martha Stewart's Elephant Ear Cookies are a delightful pastry treat that combines the rich flavors of pecans, brown sugar, and cinnamon with the flaky, buttery texture of puff pastry. Perfect for breakfast or dessert, these cookies are both simple to make and irresistibly delicious. With just a few ingredients, you can create a homemade treat that will impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a food processor, combine the pecans, brown sugar, cinnamon, and salt. Pulse until the mixture is finely chopped and well-blended. Set aside.
- Lightly flour your work surface and roll out each sheet of puff pastry to a rectangle about 10x14 inches. Brush off any excess flour.
- Evenly sprinkle half of the pecan mixture over each sheet of puff pastry. Press the mixture lightly into the pastry with a rolling pin or your hands to ensure it sticks.
- From each short end of the pastry, fold the edges inward so they meet in the center. Then fold each side inward again to meet at the center. Finally, fold one side over the other, like closing a book. Repeat with the second sheet of pastry.
- Wrap each pastry log in plastic wrap and place in the refrigerator to chill for about 30 minutes. This will make them easier to cut.
- After chilling, unwrap the logs and use a sharp knife to slice them into 1/4-inch thick pieces. Place the slices on the prepared baking sheets, spacing them about 1 inch apart.
- In a small bowl, beat the egg. Lightly brush the tops of each cookie with the beaten egg. This will give them a beautiful golden color when baked.
- Bake the cookies in the preheated oven for 15-20 minutes, or until they are golden brown and puffed up. Rotate the baking sheets halfway through the baking time to ensure even baking.
- Remove the cookies from the oven and transfer them to a wire rack to cool completely.
- Once cooled, your Elephant Ear Cookies are ready to be enjoyed! They can be stored in an airtight container for a few days.
Tips:
- Ensure your puff pastry is well-chilled before beginning. This makes it easier to handle and helps achieve the perfect flaky texture.
- Use freshly toasted pecans for a deeper, richer flavor. Simply toast them in a dry skillet over medium heat until fragrant.
- When sprinkling the filling mixture over the puff pastry, make sure it's evenly distributed to get consistent flavor in every bite.
- Don't skip the egg wash – it helps the pastry achieve a beautiful golden-brown color while baking.
- Allow the cookies to cool slightly on a wire rack after baking to set the filling and avoid any burns from hot sugar.
- If you have leftovers, store them in an airtight container to keep them fresh and crisp for a few days.
Martha Stewart's Elephant Ear Cookies are a delectable, easy-to-make treat that brings a touch of sweetness and warmth to any occasion. With their crisp and buttery puff pastry base and the delightful mix of pecans, brown sugar, and cinnamon, these cookies are sure to become a favorite in your baking repertoire. Enjoy them fresh from the oven, and don't be surprised if they're gone in no time!
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 4.63g | 3% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 2.91g | 8% |
| Sugar 10g | 10% |
| Fat | |
| Fat 24g | 28% |
| Saturated 3.05g | 10% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 8ug | 1% |
| Choline 22mg | 4% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 1.74mg | 11% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.04ug | 2% |
| Vitamin C 0.20mg | 0% |
| Vitamin E 0.47mg | 3% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.18mg | 0% |
| Iron, Fe 1.68mg | 15% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 100mg | 3% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 0.78mg | 7% |
| Water | |
| Water 7g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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