Zutaten für Tomato Basil Elephant Ears
- Sun Dried Tomatoes
- Garlic
- Basil Leaves
- Kosher Salt
- Fresh Ground Black Pepper
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Puff Pastry
- Egg
- Water
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Zubereitung von Tomato Basil Elephant Ears
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the flour, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the grated Parmesan cheese.
- Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently for a few seconds.
- Roll out the dough to 1/8 inch thickness.
- Cut out elephant ear shapes using a large cookie cutter or knife.
- Place the elephant ears on a baking sheet lined with parchment paper.
- In a small bowl, whisk together the olive oil, tomato paste, dried basil, garlic powder, salt, and pepper.
- Brush the mixture evenly over the elephant ears.
- Bake for 12-15 minutes, or until golden brown and crispy.
- Let cool slightly before serving. Drizzle with balsamic glaze (optional) for an extra touch of flavor.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
6g
Fat
16g
Carbs
3g
