I am from up North (MN) and have been living in TX for over 20 years. In all this time I have never seen any Elephant Ears anywhere. They might be called something else where you come from. They are round about 5 or so inches across, very thin and are sprinkled with cinnamon and brown sugar. They are so crispy and flakey that it is impossible to eat one without making a mess but I absolutely love them. Has anyone have the recipe for these? I would love to have it. Thanx!
Mrs. H from TX
These sound like Funnel cakes! I think most stores have the mix in the pan cake aisle. Or you could google funnel cake! (06/22/2004)
By Terry R
Get frozen bread dough. Thaw it out and pinch off a small piece. Stretch it out into a small round. Fry in hot skillet until golden brown sprinkle sugar and cinnamon on. They are just as good as the bakery kind and a whole lot cheaper (06/22/2004)
By Tina
Here are two recipes, I have never tried either of them. Hope they work for you.
Thaw dough at room temperature for about 2 hours or until soft and pliable. Heat oil in electric skillet or deep fryer to 375°. Combine the cinnamon and sugar in a small bowl and set aside. Stretch each piece of dough into a flat ear shape. Fry a few at a time for 1 to 1-1/2 minutes per side or until browned. Drain on paper towels. Brush with butter and sprinkle with the sugar mixture. Makes 10 servings.
(06/22/2004)
By Nayno
fry bread = http://waltonfeed.com/peoples/navajo/recipes/frybread.html
elephant ears = http://www.mayas.com/cooking/Elephant%20Ears.html
These are much like fry bread. You can find recipes on the internet to either do in your bread machine on the dough cycle, then drop sections into hot grease, or you can find the regular recipes to make your dough, let it rise, etc.
We attend several Alaska Native events a year and those that offer to make fry bread tend to buy the frozen dough and let it thaw and then they flatten it out and drop into the hot grease. This saves a lot of time on their part and they can make a lot of bread for large groups.
Once you fry it, then you spread butter, honey butter, sprinkle cinnamon and powdered sugar on it, drizzle strawberries on it, etc. Whatever you choose! I love them plain fresh from the fryer! (06/22/2004)
By Tawnda
Elephant Ears (and variations)
THAW pastry sheets at room temperature for 30 minutes. Preheat oven to 400 degrees F. Mix egg and water. Mix sugar and cinnamon.
UNFOLD 1 pastry sheet on lightly floured surface. Brush with egg mixture. Sprinkle with 2 Tbsp. sugar mixture. Starting at short sides, fold pastry toward center, leaving 1/4 inch space in center. Brush with egg mixture and sprinkle with 1 Tbsp. sugar mixture. Fold one side over the other, making 4-layer rectangle. Repeat with remaining pastry sheet.
CUT each rectangle into 12 (3/4 inch) slices. Place cut-side down 2 inches apart on baking sheet. Brush tops with egg mixture.
BAKE for 12 minutes or until golden. Remove from baking sheet and cool on wire rack. Makes 24 pastries.
For chocolate-drizzled pastries, drizzle cooled pastries with melted chocolate. Place 1 square (1 oz.) semi-sweet chocolate in a heavy-duty zipper-style plastic sandwich bag. Close bag tightly. Microwave on HIGH 45 seconds or until chocolate is melted. Fold down top of bag tightly and snip a tiny piece off one corner (about 1/8 inch). Holding top of bag, drizzle chocolate through opening.
For walnut pastries, sprinkle 1/3 cup finely chopped walnuts over sugar mixture on each pastry sheet before folding.
For chocolate peanut pastries, omit sugar and cinnamon. Sprinkle 2 tbsp. each mini semi-sweet chocolate pieces and finely chopped peanuts on each pastry sheet before folding.
(06/23/2004)
By Debi
Ohhhh, those are yummy! (06/23/2004)
By Anne H.
Here's the recipe from the Gold Medal Alpha-Bakery. My kids love it.
Heat oven to 425 degrees F. Grease cookie sheet with shortening. Heat margarine until melted; set aside. Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms.
Sprinkle a surface lightly with flour; turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches. Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and the cinnamon. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cut sides up on cookie sheet; pat each into a 6-inch circle. Sprinkle with more sugar.
Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack. Makes 4 elephant ears. (06/29/2004)
By tkehaulani
I look forward to our little city's big carnival each year just for the chance to buy and eat an elelphant ear treat. Thank you all for the great recipies and I will let you know which one works best! (07/19/2004)
By Tonia
Those are good but I am looking for how to make the Cinnamon and sugar twists things they sell at carnival. They are so good. I would love to have it, thanks. (06/12/2006)
By Julie
I want to make the soft elephant ears, not the ones you get at the ball park. Help! (10/27/2007)
In large bowl, combine yeast and warm water until dissolved and let stand 10 minutes. Add warm milk, sugar, salt, shortening and 2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make the dough soft. Turn out onto floured board and knead until elastic. Add more flour if necessary. Place the dough in greased bowl and flip over so top and bottom has grease on it. Cover with towel until double in size. Divide into 15 oval shape balls and make each one about 1/8-inch thick. Fry one oval at a time in the oil until golden brown and flip over to do other side. Remove from oil. Drain and sprinkle with sugar and cinnamon mixture or topping of your choice. (11/30/2007)
By Krystal
Go to Milwaukee Jounral site, jsonline, and under "food", they have hundreds of recipes, elephant ears are under pastries. I live in River Falls, Wi and we call them "crispies". Have found that not all bakeries makes them. Enjoy. (01/05/2008)
By Jim
All of these recipes sound good. I even tried one of the fried ones. NOT what I was looking for. Does anyone remember the elephant ears of the 60s. They were 6 inches round, soft and flaky on the edges, thin, and chewy in the center with a caramel type glaze and pecans. This is the elephant ear of my childhood I'm trying to find and make. Anyone know about these? (01/09/2008)
By Evelyn J.
The crispy "elephant ears" Evelyn J. referred to are most likely called Palmiers. Mexican bakeries also sell their version, called Mariposas (butterflies), because their shape resembles a butterfly. (09/27/2008)
By Mary E.
I fry wraps on both sides in a little butter and oil, takes only a few seconds to crisp, then sprinkle with icing sugar, yum! (if they are too large for your frying pan, cut into quarters). (02/27/2009)
By B.
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