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1
Roll 1 pastry sheet into a 13- x 11-inch rectangle. Stir together butter, garlic, and salt. Brush half of butter mixture over pastry. Sprinkle with half of chives and parsley.
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2
Roll up pastry, jellyroll fashion, starting with each short side and ending at middle of pastry sheet. Repeat procedure with remaining pastry sheet, butter mixture, and herbs.
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3
Cut rolls crosswise into 1/3-inch-thick slices. Place on lightly greased baking sheets. Whisk together egg yolk and 1 tablespoon water, and brush evenly over pastries.
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4
Bake at 375u00b0 for 10 to 15 minutes or until golden brown.
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5
Note: Basil and oregano or other fresh herb combinations may be substituted for chives and parsley.
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6
Southwestern Baby Elephant Ears: Omit garlic; substitute 1 tablespoon chili powder and 2 tablespoons minced fresh cilantro for minced herbs.
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7
Parmesan-Pepper Baby Elephant Ears: Omit garlic; substitute 1/4 cup grated Parmesan cheese, 2 teaspoons paprika, and 1/2 teaspoon black pepper for minced herbs.
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8
Baby Elephant Ears Provencale: Substitute 3 tablespoons olive oil for butter. Saute 3 tablespoons minced onion in 1 tablespoon olive oil. Stir in 2 tablespoons chopped ripe olives, 2 tablespoons chopped dried tomates, and 1 tablespoon minced fresh parsley. Substitute olive mixture for mniced herbs.
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9
Mushroom-and-Brie petite Elephant Ears: Omit garlic and minced herbs. Saute 1 1/3 cups finely chopped shiitake mushrooms in 1 tablespoon butter until tender. Spread over pastry, and proceed as directed. Top each pastry with a 1/2-inch cube of brie in last 3 minutes of baking.
