While growing up, and spending my summers on Nantucket I’ve gone on trips to the Nantucket Bake Shop more times than I want to admit. Going to the shop is always a special treat, and I always leave with one too. After scanning rows upon rows upon rows of goodies, I typically decided on an Elephant Ear cookie. They are these giant disks of flakey and buttery phyllo dough, covered in cinnamon sugar; pure bliss for any kid that walks into the store. As many of you, it’s been a few months since I’ve gone to the Nantucket Bake Shop and when the craving hit the other day, I decided I had to make my own version. You’ll be surprised how easy-peasy these cinnamon-sugar-filled cookies are to make, that you’ll want to make them all the time!
1 cup white sugar
1/2 teaspoon cinnamon
1 sheet puff pastry, defrosted ( I use Pepperidge Farm)
1. Preheat the oven to 400 degrees.
2. Combine 1/2 cup of the sugar and 1/4 teaspoon of cinnamon and pour it over a flat surface such as a wooden board. Unfold the sheet of puff pastry onto the sugar mixture.
3. Combine 1/2 cup of the sugar and the rest of the cinnamon and spread it evenly on the puff pastry. With a rolling pin, lightly roll the dough until it’s a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold over once more. (You should have six layers now) Slice the dough into 1-cm slices and place the slices, cut side up, on baking sheets lined with parchment paper.
4. Bake the cookies for 9 minutes, or until caramelized and brown on the bottom.