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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rollkuchen (elephant ears) Recipe

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This recipe for Rollkuchen (elephant ears) is from The Le Huquet Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter
1 cup water
2 eggs
3 tsp salt
Flour
Directions:
Directions:
Melt butter and add water.
Beat in eggs and salt.
Add enough flour to make a fairly stiff dough.
Wrap dough in Saran wrap and refrigerate for few hours or over night.
Remove from fridge and warm slightly.
Meanwhile heat vegetable oil till very hot.
Roll out dough till very thin.
Cut into 6'x4" pieces.
When oil is hot, drop pieces of dough into oil and with tongs tap dough into oil so they puff up.
Remove from oil when golden brown and place onto paper towel.
Personal Notes:
Personal Notes:
Grandma used to say that we needed to roll out the dough thin enough, so that you could see the design on the plastic table cloth.

Oil is hot enough when you put the end of a wooden spoon into oil and it bubbles up around the wood. Or if the oil begins to smoke.

 

 

 

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