#xorhas

This recipe is based on the mini elephant ears from king arthur flour, however, my method is a little different. 

Ingredients

Rough Puff Dough:

2 1/4 c All Purpose Flour

1/4 tsp salt

1/2 tsp baking powder

12 tbsp. cold butter, cut into pats

3/4 c sour cream

Granulated sugar to roll the dough out onto

Cinnamon Filling:

1 tsp ground cinnamon

1/4 c powdered sugar

Fruit Filling:

1/2 c freeze dried fruit (I used strawberries for 1 batch and blueberries for another)

1/2 c powdered sugar

(Choose 1 filling)

Process

1. In a mixing bowl, whisk together flour, salt and baking soda.

2. Cut  the butter into the flour with 2 butter knives or a pastry cutter until the butter is about the size of a pea. 

3. Stir in the sour cream until a very stiff and rough dough forms, then turn the dough out onto a floured surface.

4. Shape the dough into a rectangle and fold in thirds like a letter. Use a rolling pin to flatten back out into a rectangle. Repeat folding a flattening 2 more times. Wrap the dough tightly and refrigerate for at least 1 hour.   

5. To make the cinnamon filling, combine the ingredients. To make the fruit fillings, blitz everything together in a blender or food processor until it becomes a fine powder, then sift to remove any clumps or seeds. 

6. Cover your work surface with a layer of granulated sugar. Then roll 1/2 the dough out to a 14x7 rectangle on top of the sugar. Cover the surface of the dough in 1/2 of the filling and press it gently into the dough. 

7. Roll both 14 inch long ends tightly towards the center of the dough like a scroll. They should meet in the middle. Gently press each roll together to keep the shape tight. Cover tightly in plastic wrap and freeze for 2 hours.

8. When your dough is ready, preheat the oven to 425F/200C. 

9. Cut the cookie log into 1/4 inch thick cookies and place on a tray 1 in. apart. 

10. Bake for 9* minutes, flip and bake for 3 more minutes

*watch these cookies closely, you may have to adjust the time. Look for them to just start to turn golden around the edge.