These were such a delight! My first time making them and they were a hit!

These Cinnamon Sugar Elephant Ears are a wonderfully quick and easy take on a classic fairground treat. With flaky puff pastry, warm cinnamon, and a sweet, caramelized sugar coating, they’re an irresistible dessert or snack that you can make with just a few simple ingredients.

Cinnamon Sugar Elephant Ears

Ingredients:

Instructions:

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Make Cinnamon Sugar: In a small bowl, mix together the 1 cup granulated sugar and 2 tablespoons ground cinnamon until they are well combined.
3. Prepare First Pastry Sheet: Unfold one sheet of the thawed puff pastry onto a lightly floured surface. Roll it out into a rectangle, approximately 1/8 inch thick. Brush the entire surface of the pastry with some of the melted butter, then sprinkle generously with half of the cinnamon sugar mixture, pressing it lightly into the pastry.
4. Roll the Pastry: Starting from one of the long sides, tightly roll the pastry towards the center. Repeat this with the other long side until both rolls meet in the middle, creating a double-rolled log.
5. Slice & Arrange: Using a sharp knife, slice the rolled pastry log into 1/2-inch thick pieces. Place these slices, cut-side up, on one of the prepared baking sheets, leaving about 2 inches of space between each piece to allow for expansion.
6. Repeat & Bake: Repeat the process with the second sheet of puff pastry. Place both baking sheets in the preheated oven and bake for 12-15 minutes, or until the pastries are puffed up, golden brown, and crispy.
7. Cool & Serve: Remove from the oven and let them cool slightly on the baking sheets. The cinnamon sugar will be very hot. Serve warm and enjoy!