Pink Elephant Ears
Add a pop of whimsy to your dessert table with these delightful Pink Elephant Ears! Made with flaky puff pastry, a buttery coating, and a perfect blend of granulated and pink sanding sugar, these sweet treats are as fun to look at as they are to eat. The rolled and sliced puff pastry creates the signature palmiers shape, while the vibrant pink sugar adds a festive flair perfect for parties, baby showers, or Valentine’s Day. With just 20 minutes of prep time and a quick bake, these light and crispy pastries are simple to make yet impressively elegant. Serve them as a charming snack, an eye-catching dessert, or a lovely gift packed with a sprinkle of joy.
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Recipe Information
Ingredients
- 2 sheets Puff pastry (thawed if frozen)
- 1 cup Granulated sugar
- 1 cup Pink sanding sugar
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
Lightly flour your work surface, then roll out one sheet of puff pastry into a 10x12-inch rectangle if it isn’t pre-rolled.
In a small bowl, mix the granulated sugar and pink sanding sugar together until well combined.
Brush the puff pastry sheet evenly with 1 tablespoon of melted butter using a pastry brush.
Sprinkle 1/2 cup of the sugar mixture over the entire surface of the puff pastry, spreading it out evenly.
Gently press the sugar into the dough using your hands or a rolling pin so it adheres well.
Starting from the short ends of the rectangle, roll each end inward toward the center until both rolls meet in the middle. You should end up with a log that looks like a double scroll.
Using a sharp knife, slice the log into 1/2-inch thick pieces. You should get about 12 pieces per sheet.
Place the slices cut-side down onto the prepared baking sheets, leaving about 2 inches of space between each piece for expansion.
Repeat the process with the second sheet of puff pastry and the remaining melted butter and sugar mixture.
Bake in the preheated oven for 12-15 minutes, or until the elephant ears are puffed and golden brown.
Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serve your Pink Elephant Ears as a whimsical snack or dessert. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.3 g | 293% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 712.3 g | 259% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 456.7 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 517 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
