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Baby Elephant Ears

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Baby Elephant Ears
  • Prep 20 min
  • Total 45 min
  • Servings 12
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Grandmas all over the country have long used scraps of unused pie crust dough to make larger versions of these sweet treats. Our miniature version is just the right size--and much easier to assemble!
Apr 20, 2018

Ingredients

  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1/4 cup butter, melted

Steps

  • 1
    Heat oven to 375°F. Place two 12-inch squares waxed paper on work surface.
  • 2
    In small bowl, mix sugar and cinnamon.
  • 3
    On work surface, unroll 1 crust. Brush with butter; sprinkle with half of the cinnamon sugar.
  • 4
    Top with second crust. Brush top of second crust with butter, sprinkle with remaining cinnamon sugar; roll up.
  • 5
    Cut the roll into 12 (1-inch) slices, then press down slightly, and roll individually between the sheets of waxed paper to 1/4-inch slices, replacing waxed paper as needed. Place on ungreased baking sheets.
  • 6
    Bake 20 to 22 minutes or until golden brown and crisp. Cool on cooling rack.

Expert Tips

  • Tip 1
    Keep an eye on the smallest ears that were cut from the ends, and remove them from the bakingcookie sheet before the larger ears if necessary to prevent burning.
  • Tip 2
    Store in an airtight container between sheets of waxed paper, and serve within 2 days.

Nutrition Information

210 Calories, 12g Total Fat, 1g Protein, 25g Total Carbs, 8g Sugars

Nutrition Facts

Serving Size: 12 servings
Calories
210
Total Fat
12g
Saturated Fat
6g
Trans Fat
g
Cholesterol
15mg
Sodium
210mg
Total Carbs
25g
Dietary Fiber
0g
Sugars
8g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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