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Makes 6 bear claws Ingredients Dough: 1¼ cups milk 5 teaspoons active dry yeast ¼ cup granulated sugar, divided 4 tablespoons unsalted butter, melted 3½ cups all-purpose flour 1½ teaspoons salt Filling and finish: ⅓ cup granulated sugar ⅓ cup light brown sugar 2 tablespoons ground cinnamon 6 tablespoons unsalted butter, softened, divided Glaze:
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The bear claw is essentially a type of Danish, a flaky, sweet pastry that often comes filled with a nut, cream, or fruit filling, according to the authors of "Sweet Treats Around the World: An Encyclopedia of Food and Culture." But the history of the Danish really begins with Austrian pastry.
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Whisk together the dry ingredients in a large bowl, then pour the wet ingredients into the middle (photo 2). Mix it all up: Use a spoon to mix the dough together (photo 3), then turn it out onto a lightly floured surface and just knead enough to pull it into a mostly smooth ball. Flatten it out a bit (photo 4).
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Bear claw pastries are a type of sweet pastry that is named for their shape, which is said to resemble a bear's claws. There are many variations on bear claws but our favorite is one that is similar to a Danish where it is made from a sweet yeast dough that is rolled out and filled with an almond paste mixture.
Bear Claws Photograph by David Kehrli
Using a small bowl, combine the sugar and ground cinnamon. Sprinkle this mixture evenly on top of bear claws. Finally, sprinkle almonds evenly on top of cinnamon-sugar mixture. (If necessary, lightly brush the tops of bear claws with more egg wash so that the almonds stick.) Bake for 14-16 minutes, or until golden brown.
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Melt in 40-second bursts at half power in a microwave, stirring until the mixture is smooth. Stir in the confectioners' sugar and vanilla. The mixture will be thick; if it's still runny, add another 1/4 cup confectioners' sugar. To assemble: Line a large baking sheet with parchment. Unwrap and roll the dough to a 12" x 18" rectangle.
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Bear Claw A bear claw is a sweet pastry originating from the United States. Believed to have been invented during the mid-1920s, it is usually prepared with flour, butter, eggs, and milk, while the filling is typically prepared with a combination of chopped almonds, egg whites, sugar, and almond extract, if desired.
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Instructions. Follow thawing directions on frozen puff pastry package to thaw dough prior to starting making the bear claw filling. Preheat oven to 400 or 375 degrees F, depending on what brand of frozen puff pastry dough you use. Pepperidge Farm is 400 degrees. Place a silicone sheet or parchment paper on a baking sheet.
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Bear Claws Add a Review Total Time Prep: 1 hour + rising Bake: 10 min. Makes 9 rolls Updated: Jun. 27, 2023 You don't have to head to gourmet bakeries to indulge in this sweet pastry. This recipe lets you master rich flaky pastries at home.—Taste of Home Test Kitchen, Greendale, Wisconsin Bear Claws Recipe photo by Taste of Home Rate Reviews
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A bear claw is a sweet, yeast -raised pastry, a type of Danish, originating in the United States during the mid-1910s. [1] [2] [3] [4] In Denmark, a bear claw is referred to as a kam. [5] France also has an alternate version of that pastry: patte d'ours (meaning bear paw ), created in 1982 in the Alps.
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Using a large, heavy rolling pin, roll out the dough into a 20- by 15-inch (50 by 38cm) rectangle. Using a sharp knife, cut the dough into twelve 5-inch (12 cm) squares. Place a dough square in front of you. Place one of the almond filling logs ¾-inch (2 cm) up from the bottom of the square.
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Fill about 1-2 tablespoon of almond filling to the puff pastry square. Then, fold each strip over the almond filling and press down with your fingers to seal it. Cut about ½ inch slits into the sealed edge to make the bear claw. Mix the egg yolk with one teaspoon of water. Next, brush each piece with egg wash and sprinkle sliced almonds over.
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Bear Claws Makes 12 bear claws Ingredients 4 cups (500 grams) all-purpose flour 2½ cups (567 grams) cold unsalted butter, cubed 2 teaspoons (6 grams) kosher salt ¾ cup (180 grams) cold water 1 large egg (50 grams) 1 teaspoon (5 grams) whole milk Marzipan Filling (recipe follows) ½ cup (57 grams) sliced almonds
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That same year, the term "bear claw" was used to refer to filled coffee cakes in an advertisement published in the Los Angeles Evening Express, and back in 1914, a California-based German.
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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.
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Now, let's get these bear claws in the oven for a golden bake: Slide your bear claws into the preheated oven and bake for 15-20 minutes, or until they achieve a delightful golden brown hue. After baking, allow the bear claws to cool on the baking sheet for a few minutes to set. Then, transfer them to a wire rack to cool completely.