Skip to main content

Date and Nut Elephant Ears

Date and Nut Elephant Ears




12 cookies


1 hour


0 0 votes



  • 2 to 2-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/4 cup butter OR margarine
  • 1 egg

Date N' Nut Filling

  • 1 cup sugar
  • 1 cup finely chopped pecans
  • 2 teaspoons ground cinnamon
  • 2 tablespoons butter OR margarine, melted
  • 3/4 cup chopped dates



  1. Combine 3/4-cup flour, sugar, undissolved yeast and salt in a large bowl. Heat water and butter until very warm, 120° to 130°F. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. In small bowl, combine 1 cup sugar, pecans and cinnamon; set aside.
  3. Roll dough to 12-inch square. Brush with melted butter; sprinkle evenly with dates and 1 cup sugar mixture. Roll up tightly as for jellyroll; pinch seam to seal. Cut into 1-inch slices. Roll each slice to 6-inch circle using remaining surgar mixture in place of flour on surface. Turn each slice during rolling to coat top and bottom. Place on greased baking sheets. Cover; let rise in warm, draft-free place place until doubled in size, about 30 minutes.
  4. Bake at 375°F for 10 to 15 minutes or until done. Coll on baking sheets 5 minutes; remove to wire racks to cool completely.


0 0 votes
Recipe Rating
Notify of
0 Reviews
Inline Feedbacks
View all reviews