Cinnamon Pecan Elephant Ears Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings4Cuisine
MethodMain Ingredient

Ingredients

 Pastry dough1⁄2 (Danish Type)
For cinnamon pecan filling
 Egg2 , slightly beaten
 Sugar1⁄4 Cup (4 tbs)
 Pecans1⁄2 Cup (8 tbs), coarsely chopped

Nutrition Facts

Serving size

Calories 309 Calories from Fat 178

% Daily Value*

Total Fat 21 g31.7%

Saturated Fat 4.2 g21%

Trans Fat 0 g

Cholesterol 105.7 mg

Sodium 138.3 mg5.8%

Total Carbohydrates 28 g9.3%

Dietary Fiber 2 g8.1%

Sugars 13.3 g

Protein 5 g10.8%

Vitamin A 2.6% Vitamin C 0.3%

Calcium 2.7% Iron 6.3%

*Based on a 2000 Calorie diet

Directions

Roll pastry to a 12x12-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 2 halves, leaving them attached in the center; place 2 inches apart on cooky sheets. Let rise in a warm place in your kitchen until double in bulk, about 30 to 45 minutes. (Not in your oven or over hot water, as with other yeast breads; the extra heat will melt the butter and ruin texture of the Danish pastry.)
Brush with egg; sprinkle with sugar and pecans. Place in a hot oven (400°); lower heat immediately to 350°.
Bake 20 to 25 minutes, or until puffed and golden brown.
Remove to wire rack; cool.
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