Bear Claws

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Bear Claws – flaky breakfast pastries – have a luscious almond filling wrapped in delicate layers of puff pastry.

Method:

  1. Thaw puff pastry squares, covered with parchment paper, at room temperature for 15 -30 minutes.
  2. Dock puff pastry; water wash edges of squares.
  3. Beat egg white until foamy using whip attachment in mixing bowl; add powdered sugar and almond paste and beat until smooth.
  4. Spread approximately 1 Tbsp (0.5 oz) almond paste mixture along center of puff square.
  5. Fold top edge over filling to meet bottom edge; press firmly to seal edges.
  6. Cut four 1/2 inch slits horizontally along the sealed edge; stretch and bend dough slightly to separate claws.
  7. Place on parchment lined full sheet pans and bake as directed.

Bake

Convection Oven* 350°F 17-22 minutes
Standard Oven 400°F 20-25 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.

Finishing

  1. Place icing in a microwave safe bowl and heat in 10 second increments; stir until smooth.
  2. String claws with icing and sprinkle with almonds; serve.