Elephant ears were our special "we have company" weekend breakfast treat from the grocery store. We never actually made homemade elephant ears.
Rather than re-invent the sugar wheel, I followed the recipe (!) from A Profound Hatred of Meat.
Pepperidge Farm apparently makes a vegan puff pastry if you want to bypass the dough step (no judgment here).
These started out as just regular vegan elephant ears, but someone
got a little overzealous with the cinnamon and now they're basically 50% cinnamon. FYI the floor and my shirt (and let's be real, probably my hair) match them. Sometimes baking is a battle.
Assemble your dough ball armada. The recipe says to make them golf ball size, but to get 12-13 dough balls, shoot more for golf balls on steroids.
Ideally elephant ears should be pretty flat and light (if your goal is to mimic the store-bought ones). My first try turned out fat and scorched. It's kind of like feeding the water gods in golf. For those unfamiliar with the practice, you chuck a crappy ball in the water to prevent your first shot from going straight into the water trap. Well, I'm importing that strategy to baking. From now on I'm feeding the baking gods. They get the first disastrous attempt; I get the rest.
Elephant ears: for mornings when coffee just isn't enough.