Best Puff Pastry Bear Claws Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUFF PASTRY BEAR CLAWS



Puff Pastry Bear Claws image

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

Provided by Da Momb

Categories     Bread     Yeast Bread Recipes

Time 1h

Yield 8

Number Of Ingredients 11

⅓ 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, Carbohydrate 30.3 g, Cholesterol 89.7 mg, Fat 22.3 g, Fiber 0.6 g, Protein 9.7 g, SaturatedFat 7.4 g, Sodium 87.7 mg, Sugar 11.7 g

PUFF PASTRY BEAR CLAWS



PUFF PASTRY BEAR CLAWS image

Categories     Nut

Number Of Ingredients 11

1/4 cup unsalted butter, softened
1 tablespoon all-purpose flour
1 sheet puff pastry, thawed and rolled out into a 16x16-inch square
2 large egg yolks
1 egg
1 tablespoon water
1/4 teaspoon almond extract
1 cup ground almonds
2 tablespoons (or to taste) sliced almonds
1/3 cup superfine sugar
2 tablespoons (or to taste) superfine sugar

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.
  • Note: To make ground almonds, freeze whole almonds, then place in a food processor and grind in short bursts. Do not over process or allow them to get warm, otherwise they will turn into almond butter.

Related Topics