| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Danish | Pastries | 12 | Servings |
INGREDIENTS
| 1/2 | Recipe Danish Pastry Dough | |
| 4 | tb | Butter, softened |
| 1/2 | c | Sugar |
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground cardamom |
| 1/2 | c | Coarsely chopped pecans |
| 1/4 | c | Currants |
| 1 | Egg, slightly beaten | |
| Sugar | ||
| Coarsely chopped pecans |
INSTRUCTIONS
CINNAMON PECAN FILLING FINISHING 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. Recipe by: Family Circle Magazine February 1974 Posted to MC-Recipe Digest V1 #561 by Dianne Larson Ward <dianne@olynet.com> on Apr 10, 1997
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