EASY BEAR RECIPES

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EASY BEAR CLAWS - A SIMPLE HOME COOK



Easy Bear Claws - A Simple Home Cook image

Easy Bear Claws

Provided by Paula

Prep Time 0 minutes

Cook Time 0 minutes

Yield 12

Number Of Ingredients 19

Filling
8 oz. almond paste
1 Tbsp. almond liquor or 1 tsp. almond extract
6 Tbsp. unsalted butter, room temperature
3 egg whites
3/4 c. confectioners or extra fine granulated sugar
3/4 c. almond flour
1 tsp. cinnamon, to taste
1/2 tsp. salt
Pastry
1 lb. +/- frozen puff pastry dough
3 egg yolks
1 Tbsp.+/- water
sliced almonds
Icing
1 c. confectioners sugar
1 Tbsp. +/- milk
1/2 tsp. almond extract
pinch of salt

Steps:

  • Follow thawing directions on frozen puff pastry package to thaw dough prior to starting making the bear claw filling.
  • Preheat oven to 400 or 375 degrees F, depending on what brand of frozen puff pastry dough you use. Pepperidge Farm is 400 degrees.
  • Place a silicone sheet or parchment paper on a baking sheet.
  • In a mixing bowl, place pieces of almond paste, almond liquor, and butter.
  • Using a stand or hand mixer, beat until paste and other ingredients combine.
  • Add egg whites, sugar, almond flour, cinnamon, and salt.
  • Beat until well combined and fluffy. It should be a thick enough mixture to easily pipe, but not too thick.
  • Place mixture in the corner of a gallon or quart zipper plastic bag or a piping bag.
  • Beat the egg yolks and water together and set aside.
  • Roll out half of thawed pastry dough into a rectangle that is approximately 10 X 12 inches.
  • Cut into six rectangles of approximately 5 X 4 inches.
  • Cut the corner of the plastic bag so that the filling mixture can be squeezed (piped) in a strip.
  • Pipe a bead (row) of filling starting near the middle of a pastry rectangle. I like a lot of filling so I pipe two to three beads of filling so that it makes a 2-ish inch strip that ends about 1/2 inch from the side edge of the rectangle. I get within a 1/2-inch at the top and the bottom of the rectangle, but you can leave 1/2-inch clearance all the way around if you like.
  • You can use some of the egg wash to lightly go around the outer edge of half of the rectangle of dough to seal one half of the pastry to the other. Or, you can just firmly press the pastry together on the edges, especially if the dough is rather soft.
  • Cut 4 slits rather evenly along the folded edge of the filled pastry. (Yes, you cut the the filled area).
  • Lay each filled pastry on the prepared baking sheet slightly curving the pastry at the top where you have sealed the edges so the split area separates.
  • Place in the refrigerator or freezer for a few minutes to chill dough again.
  • Brush with egg wash and top with slice almond.
  • Bake at 400 for 12 to 15 minutes or until golden brown and light sounding when tapped. (I usually check on them at 10 minutes). If baking at 375 degrees, it may need to bake longer.
  • Remove from oven and place on a cooling rack on a baking sheet.
  • Roll out other half of the puff pastry dough and fill as directed after first batch is baked or while first batch is in the refrigerator/baking if you want to use two baking sheets. I do not recommend baking more than one sheet at a time.
  • Combine the confectioners sugar, milk, extract, and salt in a small bowl. Use a fork or spoon to drizzle the icing/glaze on the baked bear claws as soon as they have cooled a little.
  • They are great when served warm.

PUFF PASTRY BEAR CLAWS RECIPE | ALLRECIPES



Puff Pastry Bear Claws Recipe | Allrecipes image

Puff pastry with an almond filling: simple, yet delicious!

Provided by Da Momb

Categories     Bread    Yeast Bread Recipes

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 11

? cup superfine sugar
¼ cup unsalted butter, softened
2 large egg yolks
¼ teaspoon almond extract
1 cup ground almonds
1 tablespoon all-purpose flour
1 sheet puff pastry, thawed and rolled out into a 16x16-inch square
1 egg
1 tablespoon water
2 tablespoons sliced almonds, or to taste
2 tablespoons superfine sugar, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
  • Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over the filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on the bottom edge to make the "claws". Transfer pastries to a baking sheet.
  • Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
  • Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 353.6 calories, CarbohydrateContent 30.3 g, CholesterolContent 89.7 mg, FatContent 22.3 g, FiberContent 0.6 g, ProteinContent 9.7 g, SaturatedFatContent 7.4 g, SodiumContent 87.7 mg, SugarContent 11.7 g

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