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 (400F); lower heat immediately to 350F. 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
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 12|
|Calories from Fat: 68 (39%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 27.8mg||9 %|
|Sodium 33.1mg||1 %|
|Potassium 33.4mg||1 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 26.7g|
|Protein 1g||1 %|
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Calories per serving: 175
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