Elephant Ears Recipe
Servings: 12
Ingredients
- 1/2 x Recipe Danish Pastry Dough
- 4 Tbsp. Butter, softened
- 1/2 c. Sugar
- 1/2 tsp Grnd cinnamon
- 1/2 tsp Grnd cardamom
- 1/2 c. Coarsely minced pecans
- 1/4 c. Currants
- 1 x Egg, slightly beaten Sugar Coarsely minced pecans
Directions
- Cinnamon-Pecan Filling: Beat butter, sugar, cinnamon, and cardamom in a small bowl till smooth. Stir in pecans and currants. Set aside.
- Roll pastry into a 12 inch by 12 inch square; spread filling proportionately over pastry; roll up jelly roll fashion. With a sharp knife, cut into 1 inch pcs , 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 hot place till double in bulk, about 30 to 45 min. Brush with egg; sprinkle with sugar and pecans. Place in a warm oven (400 f); lower heat immediately to 350 f. Bake 20 to 25 min, or possibly till puffed and golden brown. Remove to wire rack; cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 12 servings | |
| Calories 97 | |
| Calories from Fat 52 | 54% |
| Total Fat 5.95g | 7% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 33mg | 1% |
| Potassium 44mg | 1% |
| Total Carbs 11.06g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 10.47g | 7% |
| Protein 0.86g | 1% |
