BEAR CLAWS
Make and share this Bear Claws recipe from Food.com.
Provided by Marie
Categories Breads
Time 27m
Yield 8 bear claws
Number Of Ingredients 6
Steps:
- Preheat oven to 375°.
- In a small bowl, combine apple pie filling and 1 teaspoon cinnamon and set aside.
- On a floured surface, roll out each biscuit to a 6" long oval.
- Spoon apple mixture into the center of each and fold the dough over top to bottom and pinch the edges to seal.
- At even intervals, cut three 1" long slits toward the center of each biscuit from the rounded edge.
- Arch the tops of the biscuits just enough to open the slits.
- In small bowl, combine granulated sugar and the remaining 1/2 teaspoon of cinnamon.
- Sprinkle evenly over biscuits.
- Place on lightly greased baking sheets and bake for 10 to 12 minutes or until golden brown.
- Combine powdered sugar and milk and drizzle over the bear claws.
- Can be served warm or cooled completely.
BEAR CLAWS, PITTSBURGH STYLE!
Bear Claws get their name from three or four small cuts made in the pastry. Gentle bending and spreading of the pastry forms a bear claw. Bear Claws are made with a sweet yeast dough or Danish pastry dough. These are filled with dates, raisins and nuts. My late grandmother loved these, especially when they were fresh from the bakery! This recipe was originally printed in the Kitchen Mailbox column of the Pittsburgh Post-Gazette, March 29, 2001.
Provided by Shannon Cooks
Categories Breads
Time 1h45m
Yield 18 pastries, 18 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE DOUGH: Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm.
- Measure warm water into large bowl and sprinkle on the yeast. Stir until dissolved. Stir in lukewarm milk mixture, eggs and half of the flour -- beat until smooth. Stir in remaining flour to make a stiff dough. Turn out on a floured board and knead 8 minutes or place in an electric mixer with a dough hook until smooth and elastic. Place in a greased bowl, turning to grease top of dough.
- Cover and let rise until doubled in bulk. Punch down and shape as desired.
- Divide dough in half. Roll out half of dough on floured board into a 9-by-18-inch rectangle. Brush with 1 tablespoon of the melted butter.
- Combine dates, raisins and lemon rind with 1/2 cup of the nuts and 3 tablespoons of the sugar. Sprinkle half of this filling over the dough.
- Fold outside third of dough over center; fold again to make a 3-layer strip 18 inches long. Pinch ends to seal.
- Cut and divide into 9 2-inch sections. Make four 1/4-inch cuts in one side of each section. Place on greased baking sheets and shape into bear claws by separating the four cut sections.
- Repeat with remaining dough and filling.
- Combine egg yolk and water. Brush rolls and sprinkle with 1/4 cup nuts and remaining sugar.
- Let rise, uncovered, until doubled in bulk, about one hour. Bake at 400 degrees for 10 to 15 minutes or until golden.
Nutrition Facts : Calories 294.1, Fat 8.2, SaturatedFat 3.3, Cholesterol 45.1, Sodium 272.9, Carbohydrate 51, Fiber 2.9, Sugar 22.4, Protein 6.2
ORANGE DATE CRESCENT CLAWS
These were the Pillsbury Bake-Off Prize winner for 1988. Simmilar to a bear claw with a moist filling.
Provided by cookiedog
Categories Breakfast
Time 42m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°F
- In a small bowl, combine walnuts, sugar and orange peel;blend well. Reserve 1/4 cup of mixture for topping. Stir dates into remaining mixture; set aside.
- Separate dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle in half crosswise; press or roll out each to form eight 4-inch squares. Brush each with margarine. Spoon about 2 tablespoon date mixture across center 1/3 of each square to within 1/4 inch of edges. Fold sides of dough over filling; pinch center seam and ends to seal. Place seam side down on ungreased cookie sheet.
- Using scissors or sharp knife, make three 1/2-inch cuts in one folded edge. To form claws, separate cut sections of each roll by gently curving into crescent shape. Brush top of each claw with remining margarine; sprinkle with reserved sugar-nut mixture. Bake at 375F.for 8 to 12 minutes or until golden brown.
Nutrition Facts : Calories 216, Fat 9.5, SaturatedFat 1.4, Cholesterol 14.2, Sodium 188.1, Carbohydrate 30.4, Fiber 2.5, Sugar 14.7, Protein 4.1
CHEWY ORANGE-DATE BARS
Use yellow cake mix to create citrus-flavored bars loaded with chewy dates and crunchy walnuts.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
- In large bowl, beat cake mix, oats, butter, orange peel and eggs with electric mixer on medium speed about 1 minute or until batter is thick. Stir in dates and walnuts. Spread in pan.
- Bake 22 to 26 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes. For bars, cut into 8 rows by 6 rows. Store covered.
Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 8 g, TransFat 0 g
ORANGE DATE CAKE
With a super moist filling and a winning combo of orange and date, how can you lose?! This is a wonderful cake... and a wonderful find.
Provided by Penny Chaput
Categories Cakes
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. FOR THE CAKE: Mix 1/2 cup of the flour with dates, coconut, and nuts. Set aside. Cream together butter and sugar, add eggs, grated orange peel, flour (1 cup at a time), vanilla, buttermilk, baking soda and salt. Blend with mixer just until blended well.Stir in flour mixture with the dates, coconut and nuts. Pour into non-stick tube cake pan.
- 2. Bake in 350 degree oven for 45-60 minutes or until top is golden brown and toothpick inserted comes out clean. When cake comes out of oven poke holes in cake so the icing/filling can run into cake.
- 3. FOR THE FILLING/ICING Mix powdered sugar, orange juice and grated orange peel until blended. Spread over hot cake
ORANGE DATE CRESCENT CLAWS
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In small bowl, combine walnuts, sugar and orange peel blend well. Reserve 1/4 cup of mixture for topping. Stir dates into remaining mixture set aside.Separate dough into 4 rectangles firmly press perforations to seal. Cut each rectangle in half crosswise press or roll out each to form eight 4-inch squares. Brush each with margarine. Spoon about 2 tablespoons date mixture across center 1/3 of each square to within 1/4 inch of edges. Fold sides of dough over filling pinch center seam and ends to seal. Place seam side down on ungreased cookie sheet.Using scissors or sharp knife, make three 1/2-inch cuts in one folded edge. To form claws, separate cut sections of each roll by gently curving into crescent shape. Brush top of each claw with remaining margarine sprinkle with reserved sugar-nut mixture. Bake at 375°F. for 8 to 12 minutes or until golden brown.Nutrition Per Serving (1 roll): Calories 240 Protein 3g Carbohydrate 27g Fat 13g Sodium 260mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BLUE RIBBON ALMOND BEAR CLAWS
Cool weather is coming & I adore a fresh bear claw with a steaming hot cup of coffee. When I came across this recipe I had to save it. From the Wichita Eagle, this blue ribbon winner at the Kansas State Fair was the winner of the Fleischmann's Yeast "Bake for the Cure" Contest. It was created by Laura McReynolds of Hutchinson, KS. The prep time includes chilling & risings so it is not as labor intensive as the time suggests.
Provided by Busters friend
Categories Breads
Time 3h15m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a mixing bowl, combine Fleischmann's yeast and remaining flour. In a saucepan, heat cream, sugar and salt to 120 to 130 degrees. Add to yeast mixture with 1 egg; mix well. Stir in butter mixture just until moistened.
- Turn onto a lightly floured surface; knead 10 times. Roll into a 21x12-inch rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-inch rectangle. Cover and chill for 1 hour.
- For filling, in a mixing bowl, beat egg white until foamy. Gradually add powdered sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-inch square; cut each square into three 12x4-inch strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces.
- Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2-inch of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour. Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375 degrees for 15 minutes or until golden brown. Remove from pans to wire racks to cool.
DATE ORANGE BREAD
The orange flavor gives lift to the date flavor.
Provided by Carol
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine orange juice, water, and orange zest in a liquid measuring cup.
- Beat egg slightly in a bowl. Add butter and sugar; beat until smooth. Add orange juice mixture and stir to combine.
- Combine flour, baking powder, soda, and salt in a separate bowl. Stir in walnuts and dates. Pour into batter and stir to moisten. Spoon into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the loaf pan for 10 minutes, then turn out onto a wire rack and finish cooling.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 44.4 g, Cholesterol 20.6 mg, Fat 5.8 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 1.7 g, Sodium 311.3 mg, Sugar 25.8 g
ALMOND BEAR CLAWS
Make and share this Almond Bear Claws recipe from Food.com.
Provided by AZPARZYCH
Categories Breakfast
Time 2h30m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
- Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick.
- Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
- Preheat the oven to 400 degrees F (200 degrees C).
- Line baking sheets with parchment paper.
- Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip.
- Whisk together the egg and water.
- Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it.
- Brush each piece with egg wash and sprinkle sliced almonds over the top.
- Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''.
- Place the bear claws at least two inches apart on baking sheets Refrigerate and repeat with the second half of the dough
- Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes.
- Cool and dust with confectioners' sugar right before serving.
Nutrition Facts : Calories 458.8, Fat 32.3, SaturatedFat 6.9, Cholesterol 10.3, Sodium 217.8, Carbohydrate 35.8, Fiber 2.8, Sugar 7.5, Protein 8.5
CHOCOLATE, ORANGE, DATE AND WALNUT, BISCOTTI
Its moist and crisp at the same time. It was given to me by my best friend. Don't tell too many people that you are cooking them or you might not get any to eat yourself.
Provided by Marietta
Categories Dessert
Time 40m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 180 degrees Celsius.
- Beat eggs, sugar, salt, almond extract and orange rind till fluffy and pale in colour.
- Mix in the flours, chopped nuts, chopped dates and chopped chocolate.
- divide into 2 equal sized lots and form into logs.
- Put onto greased baking tray and cook for 15 to 20 minutes until just golden.
- Remove from oven and cool for 5-10 minutes and slice any angle you like into 1/2 centimetre slices and lay on greased baking tray and return to oven to bake for another 8 to 10 minutes.
Nutrition Facts : Calories 112.4, Fat 5.5, SaturatedFat 1.1, Cholesterol 9.3, Sodium 19, Carbohydrate 15.3, Fiber 1.4, Sugar 8.6, Protein 2.3
CRESCENT BEAR CLAWS
The almond flavor highlights the special filling in these delights - the bread crumbs are the secret ingredient. From cookingclub.com NOTE: I just made these and I only used 1 tsp. of almond extract - this was PLENTY I find! And they are yummy...DSS is on his second one!
Provided by SkinnyMinnie
Categories Breakfast
Time 50m
Yield 6 bear claws
Number Of Ingredients 14
Steps:
- Heat oven to 375ºF. Line cookie sheet with parchment paper.
- In a medium bowl, beat egg lightly with whisk. Place 1/2 of the egg (about 1 1/2 Tbs.) in a custard cup and beat in the milk until well blended. Set this aside, it will be used as a wash later.
- To the remaining egg in the bowl, stir in the remaining filling ingredients until well blended.
- Meanwhile, in 1-quart heavy saucepan, mix glaze ingredients. Heat to boiling and remove from heat; cool while making rolls.
- On a lightly floured work surface, unroll dough; press into a 12x8-inch rectangle, firmly pressing perforations to seal.
- Spoon filling into a 12x2-inch strip lengthwise down the center 1/3 of the dough.
- Fold 1/3 of dough over filling. Then fold the filling-topped section over the last 1/3 of dough so the seam is on the bottom.
- With hand, gently flatten 1-inch wide strip of dough along one long side of folded dough.
- Cut folded dough crosswise into 6 (2-inch) pastries. Along flattened edge of each pastry, cut 1-inch long cuts about 1/2 inch apart.
- Lightly brush the egg-milk mixture from earlier over each pastry. Place almonds on a plate and invert each pastry onto almonds. Press gently so almonds stick to dough.
- Place almond side up on the cookies sheet, spreading each cut slightly to form claw like shape. Sprinkle remaining almonds over top of pastries.
- Bake for 15-18 min or until golden brown. Remove to wire rack and cool for 5 minute.
- Drizzle cooled glaze over each pastry.
- In another small bowl, mix icing ingredients until smooth - if too thick, add 1/2 teaspoons water at a time until drizzling consistency. Drizzle icing over cooled pastries.
Nutrition Facts : Calories 386.4, Fat 10, SaturatedFat 3.6, Cholesterol 60.8, Sodium 260.2, Carbohydrate 68.3, Fiber 2.2, Sugar 43.7, Protein 6.6
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