Elephant Ears with Pecan Filling

Half palmier, half cinnamon roll, the elephant ear style here uses puff pastry rolled around a buttery cinnamon-pecan-cardamom filling, then sliced and partially split to create the distinctive butterfly shape that gives the pastry its name.

The cardamom is the unexpected ingredient that lifts these from ordinary to memorable. Half a teaspoon is enough to add a floral, slightly piney note that pairs beautifully with the warm cinnamon and pecan. Most American cinnamon roll recipes skip cardamom, which is a mistake.

The shaping is the fun part. After spreading filling across the pastry square and rolling jelly-roll style, slice into one-inch pieces. Then make a partial cut down the center of each piece, almost through but not quite, and spread the two halves apart like opening a book. As they bake, they puff into the signature elephant ear shape.

The oven-temperature trick (hot 400°F start dropped to 350°F) is borrowed from puff pastry tradition. The high initial heat creates the steam that puffs the layers, then the lower temperature finishes baking the centers without scorching the surface.

Pro Tips

• Use thawed but still cold puff pastry. Warm pastry tears and won’t roll cleanly.
• The 30-45 minute rise lets the dough develop more flavor and a bigger puff.
• Chop pecans coarsely, not finely. You want noticeable bits, not pecan dust.
• Brush with egg wash for a glossy mahogany finish on the puff.

Variations

• Swap currants for raisins, dried cranberries, or chopped dates.
• Use walnuts or almonds instead of pecans.
• Drizzle cooled pastries with a thin powdered sugar glaze for bakery-style finish.