Bear Claw Recipe
Bear claw recipe is one of my favorite pastries. It has a soft and crunchy flavor that makes it awesome to taste. It can fill the evening with happiness. You can also take this anytime you want.
Though this will take some time to make but believe me, you will love this. You can also easily preserve this. The name is something unique, as it looks like the bear claw. I especially love this recipe in some winter evening with some tea or coffee.
So let’s start to prepare this awesome pastry recipe.
We will look at the most 2 popular recipes to make bear batter claw.
Prep time: 2 hours
Cook time: 20 min
For the Dough:
● 1 cup butter
● 1 packet (1/4 ounce) active dry yeast
● 1/4 cup warm water
● 1/4 cup granulated sugar
● 3 eggs, separated
● 1/2 teaspoon salt
● 5 oz evaporated milk
● 3 1/3 cup all-purpose flour
● almond filling (recipe to follow)
● 1/4 cup sliced almonds to sprinkle on top
For the Filling:
● 1/2 cup butter (room temperature)
● 1 1/3 cup powdered sugar
● 2/3 cups all-purpose flour
● 8 ounces almond paste
● 2 reserved egg whites
● 3/4 cup finely chopped almonds
To make the Dough:
Step 1: Melt butter and then let cool to room temp. Dissolve the yeast in water, then stir in the 1/4 cup sugar, the egg yolks (save the whites for the filling), salt, evaporated milk, and cooled butter.
Step 2: Stir into the flour and mix well. Cover and chill at least 24 hours. Meanwhile, you can make the almond filling, and then when you are ready to make the bear claws, let the filling sit out at room temp for 1 hour to make it easier to spread.
To make the Filling:
Smoothly blend together butter with powdered sugar. Add all-purpose flour and almond paste. Stir until crumbly and evenly mixed, then beat in two of the reserved egg whites. Stir in finely chopped almonds. Cover and chill until firm (24 hours).
Now to assemble:
Step 1: To form bear claws, roll dough out on a well-floured surface (use about 1/2 cup flour) to a 13 1/2 ×27 inch rectangle. Straighten the edges with a ruler or yardstick as you roll.
Step 2: Cut the rectangle lengthwise into 3 strips (4 1/2 inch wide). Divide the almond paste into three portions and roll each into a 27 inch rope on a floured board. Lay one filling rope in the centre of each strip of dough and flatten slightly.
Step 3: Fold long sides of each strip over filling, overlapping slightly. Cut each filled strip into six (4 1/2 inch long) segments. Arrange on a greased baking sheet.
Step 4: With a sharp floured knife, make a row of cuts halfway across each segment and about 1/2 inch apart. Curve each bear claw so it fans out.
Step 5: Lightly beat the remaining egg white and brush over bear claws, and then top with sliced almonds. Let rise on countertop for 20 minutes, and then bake at 375 for 13-15 minutes or until lightly golden brown. Transfer to a wire rack to cool.
Prep time: 1 hour 30 min
Cook time: 30 min
● 2 sheets frozen puff pastry, thawed
● 7 oz almond paste, cubed
● 1/8 tsp salt
● 1 large egg white
● 2 Tbsp Amaretto
● 1 tsp almond extract
For the Assembly
● 1 large egg yolk
● 2 tsp milk
For the Topping
● 2 Tbsp sliced almonds
● 2 tsp sugar
Step 1: Line two baking sheets with parchment paper. Unfold one puff pastry sheet on a lightly floured board and roll out into a 12 x 10.5-inch rectangle. Use a sharp knife to cut the pastry into 9 rectangles and transfer to baking sheet. Repeat with second puff pastry sheet. Chill pastry on baking sheets for 10 minutes in the refrigerator.
Step 2: For the filling, combine almond paste and salt in a food processor, and pulse together. Add egg white, Amaretto, and almond extract, and blend until combined. Transfer filling to a piping bag, and pipe about a tablespoon of filling down the centre of each rectangle, leaving a 1/2-inch border at the ends.
Step 3: Whisk together egg yolk and milk in a small bowl, and brush the edges of each rectangle lightly with egg mixture. Fold pastry over filling, pressing edges firmly to seal. Use a sharp knife to make four 1/4-inch cuts on sealed edge of dough, and gently curve pastries to spread out cuts. Freeze pastries on baking sheets for 30 minutes while preheating oven to 400°F.
Step 4: Brush chilled pastries lightly with egg wash, and sprinkle with sliced almonds and sugar. Bake for 20 to 22 minutes, rotating baking sheets halfway through, until pastry is golden and fully baked through. Cool pastries for 5 minutes on baking sheets before removing to a wire rack to cool.
Note: You can also freeze the pastries just make sure that you are keeping then in air-tight container. When you are heating this, please give medium heat to make this proper soft.
My reviews about this recipe
This is my favorite evening time pastry. It tastes awesome with hot coffee or tea. It is appropriate for all the ages. This dish has high amount of sugar in this. So patients with high blood sugar may avoid this recipe.
● It is very easy to make
● High blood sugar patients can avoid this recipe
● Best pastry for evening
I hope you loved this recipe. Please share your feedback in the comments section.