Elephant Ears with Pecan Filling
Elephant Ears with Pecan Filling recipe
Yield
12 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cinnamon pecan filling | |||
| 4 | tablespoons |
butter
softened |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
cardamom seeds
ground |
|
| ½ | cup |
pecans
coarsely chopped |
|
| ¼ | cup |
currants
|
|
| Pastries | |||
| 1 | package |
puff pastry
|
*
|
| 1 |
eggs
slightly beaten |
|
|
|
sugar
|
*
|
||
|
pecans
coarsely chopped, for garnish |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cinnamon pecan filling | |||
| 6E+1 | ml |
butter
softened |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cardamom seeds
ground |
|
| 118 | ml |
pecans
coarsely chopped |
|
| 59 | ml |
currants
|
|
| Pastries | |||
| 1 | each |
puff pastry
|
*
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | x |
sugar
|
*
|
| 1 | x |
pecans
coarsely chopped, for garnish |
*
|
Directions
Cinnamon-Pecan Filling: Beat butter, sugar, cinnamon, and cardamom in a small bowl until smooth. Stir in pecans and currants. Set aside.
Pastries: 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 out the two halves, leaving them attached in center.
Place pastries 2 inches apart on cookie 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 (400f); lower heat immediately to 350f.
Bake 20 to 25 minutes, or until puffed and golden.
Remove to wire rack; cool.
