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.