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Parve
Easy
50 m
Diets 
My longtime followers all know how much I adore the combination of chocolate
and peanut butter. So it was a natural fit to put this incredibly delicious spin on a classic treat! I don’t love super-sweet desserts, but if you do, feel free to drizzle a chocolate glaze on these before serving!
Yields about 24
1 large sheet puff pastry, such as Gefen
1 egg, lightly beaten
1/3 cup oil, such as Gefen Canola Oil
1/3 cup Gefen Peanut Butter
1/3 cup Dutch-process cocoa powder
1 cup sugar
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with Gefen Parchment Paper; set aside.
Combine all filling ingredients in a small bowl and stir to form a thick paste.
Roll puff pastry sheet out to form a large rectangle. Cut in half to form two smaller rectangles.
Spread half of the chocolate-peanut butter mixture over each piece of pastry. Cut into strips about 1/2-inch (one-centimeter) wide.
Roll both sides of a pastry strip at the same time, meeting in the middle to form the elephant ear shape. Place on prepared baking sheet and repeat with remaining dough. Brush each elephant ear with beaten egg.
Place the pan in the oven and bake for 20–25 minutes, until golden and crispy.
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