Elephant Ears

Name: Elephant Ears (Gush-e fil)
Cuisine: Iranian
Ingredients: 2 eggs, ½ cup/120 ml milk, ¼ cup/60 ml oil, 3 teaspoons baking powder, 2 cups/260 g all-purpose flour, sifted. Or use a ready-made package of thawed puff pastry.; 2 eggs, ½ cup/120 ml milk, ¼ cup/60 ml oil, 3 teaspoons baking powder, 2 cups/260 g all-purpose flour, sifted. Or use a ready-made package of thawed puff pastry.; 2 eggs, ½ cup/120 ml milk, ¼ cup/60 ml oil, 3 teaspoons baking powder, 2 cups/260 g all-purpose flour, sifted. Or use a ready-made package of thawed puff pastry.; 2 eggs, ½ cup/120 ml milk, ¼ cup/60 ml oil, 3 teaspoons baking powder, 2 cups/260 g all-purpose flour, sifted. Or use a ready-made package of thawed puff pastry.; 2 eggs, ½ cup/120 ml milk, ¼ cup/60 ml oil, 3 teaspoons baking powder, 2 cups/260 g all-purpose flour, sifted. Or use a ready-made package of thawed puff pastry.; 2 eggs, ½ cup/120 ml milk, ¼ cup/60 ml oil, 3 teaspoons baking powder, 2 cups/260 g all-purpose flour, sifted. Or use a ready-made package of thawed puff pastry.

Gush-e fil

Preparation info

Difficulty
Medium

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 eggs, ½ cup/120 ml milk, ¼

Asia
Iran
Dessert
Vegetarian
Southeast Asia

Method

In a mixing bowl, beat the eggs until creamy. Add milk, oil, baking powder, and flour, stirring constantly. Knead well on a lightly floured surface to produce a dough that does not stick to your hands (add more flour if necessary). Wrap the dough in plastic wrap and allow to rest in the refrigerator for 30 minutes.
Roll out the dough on a cool, floured surface