Danish Elephant Ears
|Unsalted butter||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs), lightly packed|
|Ice water||7 Tablespoon|
|Sugar||1 Cup (16 tbs)|
In medium bowl cut butter into flour until dough resembles coarse meal.
Gradually add water, stirring just until dough forms ball.
Divide into 2 balls.
Refrigerate I hour Grease baking sheets.
Roll dough out to 1/4-inch thickness and cut into 1 1/2-inch rounds.
Transfer to baking sheets and chill at least 30 minutes.
Preheat oven to 450 °F.
Dip rounds into sugar in shallow dish.
Prick dough with fork.
Bake until lightly browned, about 8 minutes, then turn and sprinkle again with sugar
Continue baking until sugar caramelizes, about 1 minute.