From party-ready appetizers to after-school snacks, these gluten-free puff pastry elephant ears are perfect for all kinds of occasions. Make a double batch, because these gluten-free elephant ears disappear quickly!
1 package of Geefree Puff Pastry Dough
gluten-free flour for dusting
1 cup olive tapenade or pesto (I like red pepper and artichoke pesto)
½ cup parmesan cheese, grated
4 tablespoons cream cheese, softened
½ cup mozzarella (low moisture), shredded
1/8 teaspoon black pepper
1 egg, beaten
black or white sesame seeds to garnish
Bring dough to room temperature. Preheat oven to 375°F.
Make filling first. Mix all ingredients (accept sesame seeds and egg wash). Set aside.
Dust the countertop. Take 1 sheet of dough, fold in half then half again. Roll out a rectangle approx. ¼” thick.
Spread half of the filling over the whole rectangle to the edges. Starting from the bottom, roll halfway up. Then from the top, roll halfway down.
Carefully place in the freezer for 15 minutes to slightly harden. Repeat with second sheet of puff pastry dough.
Take out of the freezer and carefully cut into half inch pieces.
Place on a greased sheet pan flat side up. Brush with egg wash than sprinkle with sesame seeds.
Bake for 20-25 minutes or until golden brown on edges and filling is brown and bubbly.
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