Chocolate-Peanut Butter Elephant Ears

Miriam (Pascal) Cohen Miriam (Pascal) Cohen
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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

50m 8
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Egg, Peanuts

Directions

Prepare the Filling

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with Gefen Parchment Paper; set aside.

  2. Combine all filling ingredients in a small bowl and stir to form a thick

    paste.

Assemble and Bake

  1. Roll puff pastry sheet out to form a large rectangle. Cut in half to form two

    smaller rectangles.

  2. Spread half of the chocolate-peanut butter mixture over each piece of pastry.

    Cut into strips about 1/2-inch (one-centimeter) wide.

  3. 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.

  4. Place the pan in the oven and bake for 20–25 minutes, until golden and crispy.

Notes:
Plan Ahead: These can be prepared ahead and frozen in a sealed bag or container.

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