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Suggest a better descriptionCinnamon-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 | ||
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Calories: 175 | ||
Calories from Fat: 68 (39%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 175
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