*  Exported from  MasterCook  *

                              Elephant Ears

Recipe By     : Family Circle Magazine February 1974
Serving Size  : 12   Preparation Time :0:00
Categories    : Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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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