This fun treat calls for just two ingredients and can be whipped together in no time flat!
It’s not often that we get to celebrate our granddaughters’ birthdays on their actual birth dates but we always celebrate. Annie was born in June and Elle in September and since they live in London, we usually have a double celebration sometime late in July while we’re all together at the beach. This year we decided to do something a bit different. A Little Chef’s Birthday Breakfast; the girls planned the menu, had fun all week making decorations and helped with the food preparation. The breakfast was a big hit and was enjoyed by all. Check out some of their festive decorations:
|…………. place cards|
|………… a colorful centerpiece|
|………….. the fanciest, most festive chandelier you’ve EVER seen!|
|………………… little chefs|
Their menu was decided on quite painstakingly over the last week; while strolling on the beach, splashing in the ocean and laying in bed at night “waiting for sleep to come”. 🙂 After many revisions, they finally decided on Belgian Waffles, scrambled eggs, bacon, fresh fruit, and doughnuts.
I cheated just a bit (well, maybe a lot) and talked them into these delightful Little Elephant Ears in lieu of the doughnuts; much simpler, quicker and equally delicious. The recipe, from Barefoot in Paris, calls for just two ingredients and can be whipped together in no time flat – perfect for a Little Chef’s Breakfast or for the next time you need an impressive sweet treat- in a hurry!
|……….. little chefs making little elephant ears|
P.S. Be sure to check back on Monday for one of our very favorite recipes from our week at the beach; Penne Pasta Salad w/ Fresh Mozzarella & Summer Tomatoes – it was gobbled up by young, old and everyone in between!
- 2 cups sugar
- ⅛ teaspoon salt
- 2 sheets puff pastry about 17 ounces (I used Pepperidge Farm)
- Combine sugar and salt. Pour 1 cup of sugar/salt mixture on a flat work surface.
- Unfold the first sheet of puff pastry onto the sugar mixture and pour 1/2 C sugar mixture on top, spreading it evenly on the pastry. With a rolling pin, roll pastry into a 13" square and until the sugar is pressed into the pastry on top and bottom.
- Fold the sides of the square towards the center, so they go halfway to the middle. Fold again so the 2 folds meet exactly at the middle of the dough. Next, fold one half over the other half as though closing a book. You will have 6 layers of dough.
- Slice dough into 3/8" slices and place cut side up on baking sheets lined with parchment paper. Repeat with second pastry sheet. You will have excess sugar left on your work surface.
- Bake at 425 degrees for 6 minutes, or until caramelized and golden brown on the bottom. Watch carefully because they can burn quickly at this temperature. Turn with a spatula and bake for additional 3-5 minutes until caramelized. Transfer immediately to cookie racks to cool.