Elephant Ears with Pecan Filling

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.