Since 1941, Dumbo has won the hearts of Disney fans with his perseverance and determination. It’s a storyline all about believing in yourself and never giving up. Inspired by the film, these Elephant Ears Pastry are delicious with a milk chocolate feather – as a nod to the Dumbo character we love!

Elephant Ears are a flakey and butter pastry with layers of sweet cinnamon sugar. Traditionally, they’re a French pastry and still popular today. As fancy as they look, they’re quite easy to make! It takes a few steps of folding and then they’re ready to bake.

The key is how you fold puff pastry. I used Pepperidge Farm Puff Pastry Sheets to create the layers and shape. Once baked, the pastry resembles elephant ears. For an added touch, I added a chocolate elephant feather – just like Dumbo’s feather from the movie.

Make these for a movie night, Dumbo baby shower, afternoon tea or birthday party. They’re the perfectly themed finger food that guests will love!

Looking for more great recipes inspired by Disney movies? Check out some of my reader favorites that get rave reviews:

• Dumbo Snack Mix + Printable Popcorn Bucket
• Avengers Tesseract Cookies
• Mickey Mouse Milkshake

How To Make Elephant Ears Pastry Inspired By Dumbo

For this recipe, I recommend baking sheets and silicone baking mats. Silicone Baking Mats help to promote even baking and prevent the pastry from sticking to the baking sheet. A rolling pin helps to press the cinnamon sugar mixture into the pastry, using your hands is another way to get the job done.

Wax paper is needed to top your work surface, and prevent the dough from sticking.

If you want to add the milk chocolate feathers, I used this feather chocolate mold from Amazon. It’s easy to use and the chocolate feathers pop out easily!

What To Serve With Elephant Ears Pastry

These make a delicious dessert or breakfast pastry. You feel like you’re sitting in a French cafe when you’re enjoying them! I love mine with a cup of hot coffee.

Make them for your family movie night and watch the original Dumbo movie. Add other Dumbo inspired items – like traditional circus foods! It’s a fun way to introduce kids to this classic Disney movie.

How To Keep Your Elephant Ears Fresh

After baking, let the Elephant Ears cool completely before adding the chocolate feather. Place any leftovers in an airtight food storage container. Keep the pastries away from direct moisture or heat. The chocolate feather will melt. You can store them in the pantry or refrigerator during warmer months. For best freshness, enjoy the pastries within 3-4 days of baking.

Can You Freeze Puff Pastries After Baking?

Yes! These Elephant Ears will easily freeze. Place them in freezer bags and store them for up to three months in the freezer. Let them thaw to room temperature on the countertop until they reach room temperature to enjoy again. Toss after three months if not consumed.

Recipe Substitutions

Only use Puff Pastry Sheets (any brand) and do not substitute pie crust. Use semi-sweet or dark chocolate chips, if desired. Looking to use a sugar substitute? Follow the directions on the brand of sugar substitute that you’re using, then use the recipe directions to continue making your pastry.

What You Need From The Store:

• Pepperidge Farm Puff Pastry Sheets
• Granulated Sugar
• Ground Cinnamon
• Kosher Salt
• Milk Chocolate Chips
• Tools: Baking Sheet, Silicone Baking Mats & Feather Chocolate Mold

Preheat your oven to 450ºF. Combine 1/2 cup of the sugar and kosher salt and pour it over wax paper on a flat surface. Unfold the sheet of puff pastry onto the sugar mixture. 

Combine 1/2 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. You want to make sure it’s an even coat.

Place another sheet of wax paper on top. With a rolling pin, lightly roll the dough until it’s a 13-inch square and the sugar is pressed into the puff pastry on top and bottom.

Fold the sides of the square toward the center so they go halfway to the middle.

Fold them again so the two folds meet exactly at the middle of the dough.

Then fold one half over the other half as though closing a book. 

If you don’t have even ends, don’t stress because you can trim off the end piece with a knife. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheet with parchment paper or silpats. 

Bake the pastry for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

TO ADD THE CHOCOLATE FEATHER: Once completely cooled, you can add your chocolate feather. Just melt 1 cup of semi-sweet chocolate chips. Pour over the feather chocolate mold. Using a knife, scrape off any excess from the top. Refrigerate for 15 minutes. 

To adhere the feather, dot a little bit of melted chocolate on the back of each feather. Carefully place onto the elephant ears pastry and place back into the fridge for a few minutes.