*  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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