Cinnamon Pecan Elephant Ears
|Pastry dough||1⁄2 (Danish Type)|
|For cinnamon pecan filling|
|Egg||2 , slightly beaten|
|Sugar||1⁄4 Cup (4 tbs)|
|Pecans||1⁄2 Cup (8 tbs), coarsely chopped|
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.