Bake Good

Date and Nut Elephant Ears

  • Intermediate
  • 12 cookies
  • 1 hr
Baking Success Or Baking Mess


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


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.

In small bowl, combine 1 cup sugar, pecans and cinnamon; set aside.

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.

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.

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