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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.


Comments

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Main Ingredient:Fruit / Berry / Currant
Nut / Pecan
Course:Dessert
Cuisine:American
Preparation Method:Baking
Dish:Pastry
Difficulty:Easy

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