Updated

Source: Tracy Starbird (modified by Dawn DeMeo)

I made two batches of these gems this morning, so I decided it was time to update the recipe and add some pictures. The original recipe called for vanilla frosting, but I found it was too heavy for the light pastry and usually omitted it. Today I tried using a glaze designed for sugar cookies found McCormick.com, and now they taste just like the elephant ears I remember from my childhood.

Both the pastries and the glaze are incredibly easy to make. Thawing the pastry sheets is the most time consuming part. I’ll be using a similar glaze in a post later this week, so be sure the come back and check it out.

For the pastry:
1/2 package Pepperidge Farm pastry puff sheets (2 sheets in box)
Flour, for dusting
Butter flavor cooking spray
Brown sugar
Cinnamon
Walnuts, crushed

For the glaze:
1 cup confectioners’ sugar
3 1/2 teaspoons milk
1/4 teaspoon vanilla extract
2 teaspoons light corn syrup

Directions
Thaw the pastry for about 45 minutes.

Unroll the pastry onto a lightly flowered cutting board. Spray the pastry with the cooking spray. Cover with brown sugar. Sprinkle with lots of cinnamon and walnuts.

Roll up like a jelly roll and cut into 15 slices, about 1/2-inch each. Place slices at least 1 inch apart on a cookie sheet lined with parchment paper.

Bake at 400°F for 10 to 12 minutes, or until golden. Let cool.

Stir confectioners’ sugar, milk and extract in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.)

Place a cooling rack on foil-lined baking sheet. Holding a pastry by its edge, dip the top of the pastry into the glaze. Place on the cooling rack and sprinkle with crushed walnuts. Repeat with remaining pastries. Allow the glazed pastries to dry thoroughly before stacking.

Makes 15 pastries.

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