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Elephant Ears Cookies

Yields:	1 Batch
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	Preparation	25 minutes
	Cooking	18 minutes
	Ready In	40 minutes

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Ingredients

1	package	puff pastry	thawed
1	each	egg	beaten
1/4	cup	sugar	divided
2	tablespoons	chocolate (semi-sweet)	semi-sweet

Directions

Preheat oven to 375 F.

Grease cookie sheets; sprinkle lightly with water.

Roll one sheet of pastry to 12 x 10" rectangle.

Brush with egg; sprinkle with 1 Tablespoon sugar.

Tightly roll up 10" sides, meeting in center.

Brush center with egg and seal rolls tightly together; turn over.

Cut into 3/4" thick slices.

Place slices on prepared cookie sheets.

Sprinkle with 1 Tablespoon sugar. Repeat with remaining pastry, egg and sugar.

Bake 16-18 minutes until golden brown.

Remove to wire racks; cool completely.

Melt chocolate in small saucepan over low heat, stirring constantly.

Remove from heat. Spread bottoms of cookies with chocolate.

Place on wire rack, chocolate side up.

Let stand until chocolate is set.

Store between layers of waxed paper in airtight containers.

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Member Review

Ring of Coconut Fudge Cake

I used this recipe 25 years ago when it first came out. This has got to be one of the BEST recipes ever, when using the filling that goes along with this recipe. There was never a bite left on any plate when served to company or at a party. The fudge cake batter is nice and fudgy, keeping it moist and the filling is perfect;not too sweet or heavy or dense.

Reviewed by Bon Bon