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 (400 f); lower heat
immediately to 350 f. Bake 20 to 25 minutes, or until puffed and golden.
Remove to wire rack; cool.
