| 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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