County Fair Elephant Ears Recipe -
County Fair Elephant Ears Recipe

County Fair Elephant Ears

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"Light, pastry-like cookies."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings


  1. Mix flour, sugar and salt. Cut in butter, as for pastry.
  2. Soften yeast in water. Combine milk, egg yolk and softened yeast. Add to flour mixture and mix well.
  3. Cover dough and refrigerate for at least 2 hours.
  4. Place dough on a lightly floured cutting board and knead lightly. Cover with a cloth and allow to rest for 10 minutes.
  5. Roll dough into a rectangle, 10x18 inches, and brush with soft butter. Mix 1/2 cup sugar and 2 teaspoons cinnamon and sprinkle evenly over dough. Roll as for jelly roll, sealing the edge. The roll should be 18 inches long.
  6. Cut dough into 1-inch slices.
  7. Mix remaining sugar and cinnamon on a large square of waxed paper or aluminum foil. Place slices, one at a time, on sugar mixture and roll into 5-inch balls.
  8. Sprinkle nuts on top and press gently.
  9. Place dough on ungreased cookie sheets, brush with melted butter and sprinkle with about 1 teaspoon of the sugar-cinnamon mixture.
  10. Bake immediately in a preheated 400 degree oven about 12 minutes. Cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2005

I'm not sure what county fair this is from, but this rolled variety is not what's served at midwestern county fairs. Our elephant ears are plate-sized deep-fried lumps of dough sprinkled with cinnamon sugar.

Most Helpful Critical Review
Dec 07, 2010

Not a bad recipe but tasted like shortbread cookies. Not at all county fair elephant ears that I have had. I'm not sure if they would even work fried because they just don't have the right taste.


11 Ratings

Apr 12, 2008

it's just what i was looking for but didn't have time to refridgerate for 2 hours, following another review, i left out the yeast, egg and water, and used buttermilk in place of scolded milk, and reduced baking time down to 5 minutes as mine were rolled very thin. will definatly make again and again.

Aug 11, 2003

I skip the egg, yeast, and walnuts. Yummy!

Sep 03, 2010

Taste: Delicious. Mess in kitchen: substantial. So basically what you're doing is making cinnamon rolls, but instead of leaving them as rolls, you smash each roll into a large flat circle, sprinkle with cinnamon sugar, and bake like a cookie. A few notes about the recipe: 1. When it says a "lightly floured surface" - read that to mean dump at least 1/2 cup of flour on there, because this dough is so sticky. I had to knead a lot more flour into it to make it work at all. 2. I found it easier to just smash the rolls into circles with my hands rather than using a rolling pin (and faster too). 3. MOST IMPORTANT OF ALL.....The whole bit about ungreased cookie sheets - DON'T do it. Use parchment paper. Seriously. I could barely chisel some of these off and one of my cookie sheets will never be the same. 4. Mine were done in 10 minutes. Altogether, a very tasty treat that my children are already begging for me to bake again.

May 22, 2005

I have made this recipe several times. It's better than a danish pastry. Light and tender.

Oct 12, 2008

I made these for my oldest son and he loved them. How wonderful not to have to wait until fair time!

May 03, 2007

My daughters 5 and 6 helped me make these for out youth group. They were easy to make, and all of the kids love them. Thanks, will make again, have to the kids are asking for them already!


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  • Calories
  • 717 kcal
  • 36%
  • Carbohydrates
  • 104.8 g
  • 34%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 396 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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