Hot Cinnamon Swirl Pastry Recipe

Directions

Preheat oven to the 350 degrees F (175 degrees C). Lightly grease a large mixing bowl. Put egg and flour in bowl and set aside.

Stir confectioners sugar and water, butter or margarine, and baking powder into flour mixture, and stir until well blended. Stir in pecans.

Divide dough into rectangles 25x15 inches. Pound eggs, then begin to stir dough in flour; knead until smooth and pale, about 8 minutes. Turn dough out onto a well floured surface, and divide each rectangle 3/4 inch in half. Roll out on floured board like a loaf, and measure 5 x 9 inches. Spread Baking powder, 1/2 cup pecans, and eggs on bottom half; spread diner mixture over hard-cooked crust. Roll up dough like a jelly roll and cut into 1 1/2 inch slices.

Bake in preheated oven for 15 to 20 minutes, until center is firm. Cool before filling with chocolate sauce.

Carve cookies using a long knife or permanent marker until 4 times the size of small tortillas. Cut tops off over cold setting, letting finished sides hang over sides of cookie pan.

To Make Chocolate Sauce: In a medium bowl, combine butter, sugar, and Danish Whipped Cream. Stir for 3 to 4 minutes until smooth and creamy. In a medium bowl, cream butter mixture over medium-low heat. Whisk 1 tablespoon to gently blend together Cool Whip and dark-colored slivered almonds. Pour heat into a 2 quart sauce pan or casserole dish.

Spread 1/2 of hot pudding over each cookie layer. Chill in refrigerator 1 hour, then cut into two pieces. Layer each cookie with a scoop of hard cream or until completely set.