(SAVE THE POLAR) BEAR CLAWS

Steps:

• Place the flour and salt in the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low, add the butter, 2 tablespoons at a time, until incorporated. Then add the mascarpone, 2 tablespoons at a time, until blended.
• Divide the dough into 3 equal balls. Flatten each ball into a disc, wrap in plastic and refrigerate for 2 hours or overnight.
• Prepare the filling by bringing the apricots and 2 1/2 cups water to a boil. Boil for 2 minutes. Let cool completely, then drain apricots and roughly chop.
• Dust a work surface lightly with flour. Roll one disc of chilled dough into an 9-by-13-inch rectangle, 1/4 -inch thick. Then cut the rectangle into 3 (9-by-4 1/3-inch) smaller rectangles. Lay each rectangle vertically. Place 2 1/2 to 3 tablespoons apricots on the bottom half of the rectangle. Top with 1 1/2 teaspoons of apricot preserves. Fold the top half of the dough over the fruit and press down along the edges to seal. Using a paring knife, cut away a small amount of the sealed edge to tighten the seal. Cut 4 ( 3/4-inch-long) slits into the sealed end (opposite the fold) to make bear nails. Repeat with the remaining discs of dough. Refrigerate the bear claws for 30 minutes.
• Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the egg yolk, cream and a few drops of water. Place bear claws on the baking sheets 2 inches apart. Brush the top of each bearclaw with the egg wash, then sprinkle with sugar.
• Bake until golden brown, about 30 to 35 minutes. Remove bear claws from the oven and let cool.