Elephant Ears
Source of Recipe
Family Circle Magazine February 1974
Serving Size : 12
1/2 recipe Danish Pastry Dough
Cinnamon Pecan Filling:
4 tablespoons butter -- softened
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup coarsely chopped pecans
1/4 cup currants
Finishing:
1 egg -- slightly beaten
sugar
coarsely chopped pecans
Cinnamon-Pecan Filling: Beat butter, sugar, cinnamon, and cardamom in a
small bowl until smooth. Stir in pecans and currants. Set aside.
Roll pastry into a 12 inch by 12 inch square; spread filling evenly over
pastry; roll up jelly roll fashion. With a sharp knife, cut into 1 inch
pieces , then carefully cut each piece in half but not all the way
through. Spread ouyt the two halves, leaving them attached in center.
Place pastries 2 inches apart on cooky sheet. Let rise in a warm place
until double in bulk, about 30 to 45 minutes. Brush with egg; sprinkle
with sugar and pecans. Place in a hot oven (400°f); lower heat
immediately to 350°f. Bake 20 to 25 minutes, or until puffed and golden.
Remove to wire rack; cool.
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