Elephant Ear cookies

Ingredients

Dough:

• 1 sheet puff pastry - rolled down to ½ cm thickness

Filling:

• ½1 Cups of Nutella spread

Or:

• ½ Cup of brown sugar

• 1 Teaspoon of cinnamon

Or:

• ½ Cup of pesto

• ½ Sun dried tomatoes

• ½ Cup of Parmesan cheese

• ½ Cup of Feta cheese

• Walnuts

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Preparation

1. Preheat the oven to 180c

2. Roll down the dough, and cut into 2 equal rectangles

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Cinnamon

1. Mix the cinnamon and the sugar in a cup and sprinkle evenly

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Nutella

1. Spread the Nutella over the dough

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Pesto

1. Brush the Pesto paste over the dough

2. Roughly chop the tomatoes, add the walnuts and sprinkle on top.

3. Add the cheese mixture.

Cooking time

1. Roll the dough from both sides till it meets in the middle.

2. Cut to 1 cm pieces and lay over a baking sheet

3. For shiny glaze: Set the dough to the freezer for 15 minutes, and brash with eeg mixed with water

4. Bake for 25 min on 180 c

5. For tender version, cut the dough to ½ cm pieces and bake for 15 min over 190 c