Elephant Ears Recipe

Serves 12

Ingredients:

  • 1/2 recipe danish pastry dough
    Cinnamon-pecan filling:
  • 4 tbsp butter, softened
  • 1/2 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 cup coarsely chopped pecans
  • 1/4 cup currants
    Finishing:
  • 1 egg, slightly beaten
  • Sugar
  • Coarsely chopped pecans

    • Instructions:

    1. To make cinnamon-pecan filling: Beat butter, sugar, cinnamon, and cardamom in a small bowl until smooth.
    2. Stir in pecans and currants.
    3. Set aside.
    4. Roll pastry into a 12 x 12-inch square; spread filling evenly over pastry; roll up in jelly roll fashion.
    5. With a sharp knife, cut into 1-inch pieces, then carefully cut each piece in half but not all the way through.
    6. Spread out the two halves, leaving them attached in center.
    7. Place pastries 2 inches apart on cookie sheet.
    8. Let rise in a warm place until double in bulk, about 30 to 45 minutes.
    9. Brush with egg; sprinkle with sugar and pecans.
    10. Place in a hot 400 F oven; lower heat immediately to 350 F.
    11. Bake for 20 to 25 minutes, or until puffed and golden.
    12. Remove to wire rack and cool.