Tomato Basil Elephant Ears

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This appetizer not only looks great, it tastes amazing. They came out perfect the first time!

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I experienced similar problems like the other comments stated. I then realized that most homes do not have restaurant-style ovens and cooktops that TV chefs have. I think that is where the big problem lies.

The basic stoves that we buy do not have what it takes to cook the way Ina, Giada, Emeril, etc. do

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USE SOME COMMON SENSE --- it makes two sheets of palmiers... served these as an appetizer... they came out perfect... they tasted great... fabulous recipe Ina...

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Make sure you use sundried tomatoes that are not packed in oil and cut back the suggested 3/4 c olive oil. I drained the oil packed tomatoes and further drained on paper towels first. I then added a little crumbled goat cheese. Ina suggested thinking of other savory combinations so I did!
Guests appreciate the delicacy of these treats.

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Everything I have ever made of Ina Garten's has been wonderful, but this was very disappointing. I made for a party and the plate was left full. They didn't puff or taste like you would think.

Don't bother with this one....

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I love Ina's sweet palmiers, so I had to try these as well. I made them for a holiday party and there were none left by the end of the night. I did read the reviews first, so I decided to cut the pesto recipe in half and only used 1/4 cup of olive oil. It made a very thick paste, but still very flavorful. I also used 2 sheets of puff pastry and had just the right amount of spread for both sheets. I left out the egg wash and they puffed up just fine. Super easy and delicious!

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Cooking is a science and it?s up to all of us to use common sense while doing so. Remembering the episode, the filling was ?paste like,? not runny. Using your food processor, slowly pour the Olive oil into the dry mixture until you get the correct ?paste like? consistency. You might need more oil or end up using less. Not every sundried tomato or basil leaf has the same moisture content. Like baking pastry, you have to adjust moisture depending on factors such as humidity. Also, cooking in a gas or electric oven can sometimes produce a different result. There?s nothing wrong with being intuitive while cooking. Cooking failures sometimes occur; we learn from them and hopefully move on.

Moving along to the experience of making these, my ?Elephant Ears? turned out just fine and my guests loved them. My serving tray had to be replenished several times and I?m glad I doubled the recipe. A creative idea along with great flavors makes this recipe worthy of a try. Bon Appetite everyone! Start cooking and have some fun.

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Followed the recipe after watching the episode. Puff pastry didn't puff, and they were a gummy mess. Glad I did a practice run before serving these to guests. Would've been embarrassing! Ick! Won't make them again, that's for sure!

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I wish I would have read the comments first and am very glad I didn't make this for the first time for guests! I always have great results with the recipes on Food Network - but not this one. The pesto itself is delicious, however it does not work in the recipe. Like many others I experienced that the pastry did not puff, and the oil and amount of pesto is just too much! I will make again with appropriate adjustments in oil and amount of pesto used - but was very disappointed and threw them all away.

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This is the first Food Network recipe I have NOT had success with. The way they turned out on Ina's show is completely fictional. I am an expert cook and did everything correctly, even compensating for the viewer reviews which stated there was too much oil for a paste and too much paste for one pastry sheet. There must be something flawed with the actual recipe. Like everyone else, I got globs of uncooked dough. The pastry never puffs up and the filling oozes out. This recipe really needs to be removed from the archives. Do you hear us, Food Network? Or is your rating system in vain?