Gluten Free Elephant Ears

Elephant Ears

Elephant Ears



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.