520 likes. Break up the almond paste into small pieces and place in a food processor with the butter and sugar. In the work bowl of a food processor, place confectioners’ sugar and almond flour; process until combined. Transfer to prepared pans, gently curving to spread out cuts. olive oil Cover and refrigerate for 30 minutes. If baking at 375 degrees, it may need to bake longer. https://coleensrecipes.blogspot.com/2009/04/bear-claws.html Yes, you can leave out the amaretto, but consider adding in some moisture (trading two tablespoons water for the 2 tablespoons amaretto) just in case this makes your Marzipan a little dry. Also anyone can create their own my recipe file called a collection. To defrost, place in the refrigerator the evening before still wrapped. 559 likes. Let cool slightly before serving. Line 2 rimmed baking sheets with parchment paper. Cut puff pastry into 8 equal pieces. They would make a perfect holiday morning breakfast. Polar Bear Claws. Good appetite! Trim edges with a pizza wheel to further seal. The pastry came out so flaky and buttery. Happy Baking! That would work just fine. He bought them whenever he could. As the dough rises, the sections separate, creating the “claws,” which conceal a homemade, almond flour-based marzipan filling. This site uses Akismet to reduce spam. In a mixing bowl, place pieces of almond paste, almond liquor, and butter. 17. Rated by 5 reviewers. 2 hours. Line 1-2 baking sheets with parchment paper and set aside. Dec 26, 2019 - Explore Lorna Davis's board "Bear claw recipe" on Pinterest. Using a stand or hand mixer, beat until paste and other ingredients combine. Originating in the United States in the mid-1920s, these flaky puff pastries get their name from the oversized claw-like shape. Enjoy!-Annissa. Let rise on countertop for 20 minutes, then bake at 375 for 13-15 minutes or until lightly golden brown. Add the batter to a well greased 7-8 inch springform pan. Let the cake cool. https://www.annsentitledlife.com/recipes/bear-claw-cookies-recipe Cut into six rectangles of approximately 5 X 4 inches. Brush with egg wash and top with slice almond. rectangles If using crescent rolls: On lightly floured work surface, unroll dough. Repeat with remaining dough. 5 from 3 votes. Learn how to cook great Puff pastry bear claws . With mixer on running, add ¾ cup (180 grams) cold water in a slow, steady stream just until dough comes together, about 1 minute Place the bear Ingredients 1 boneless beef top sirloin steak, cut 1-inch thick (about 1-1/4 lbs.) Break the eggs, one at a time, into a small bowl. Brush edges with egg wash, and fold dough over filling, pressing edges to seal. Using a sharp knife, make 4 cuts on sealed edge of dough, being careful not to cut through to filling. Place a silicone sheet or parchment paper on a baking sheet. I do not recommend baking more than one sheet at a time. almond liquor or 1 tsp. Bake at 400 for 12 to 15 minutes or until golden brown and light sounding when tapped. Happy Baking! before baking? Cut rectangle in half lengthwise; cut each half of rectangle into 3 (5½x5-inch) rectangles. Get one of our Puff pastry bear claws recipe and prepare delicious and healthy treat for your family or friends. and lightly with wire whisk. Roll out half of thawed pastry dough into a rectangle that is approximately 10 X 12 inches. Curve each bear claw so it fans out. Bear Claw, baby! Place in the refrigerator or freezer for a few minutes to chill dough again. Fold dough into thirds, like a letter. It should be a thick enough mixture to easily pipe, but not too thick. I also love the marzipan filling. We promise it’ll still work great! Cookies are a great thing to bake with your kids as they’re so simple. Pepperidge Farm is 400 degrees. vanilla almond bark; 30 caramels, plus extra for garnish ; 1 cup peanuts, plus extra for garnish; 1/4 cup heavy whipping cream; 1 tablespoon unsalted butter; 1 teaspoon vanilla extract; sea salt, to taste; Preparation. In medium bowl, beat cream cheese, vanilla and sugar. Trim edges of dough so rectangle is 15x11 inches. I like a lot of filling so I pipe two to three beads of filling so that it makes a 2-ish inch strip that ends about 1/2 inch from the side edge of the rectangle. We usually place it in a freezer bag if it is going to be in the freezer for a while. Do you know if I can reheat them in the oven in the morning? Is there a reason? In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, and salt at low speed just until butter is coated with flour, about 30 seconds. Divide dough in half. Brush tops of dough with egg mixture; sprinkle with almonds and turbinado sugar. My dad loved Bear Claw pastries. You can feel good about eating this all-natural blueberry chia jam that is free from refined sugar and preservatives. by Cheryl Whyte. With a sharp floured knife, make a row of cuts halfway across each segment and about 1/2 inch apart. Transfer to a wire rack to cool. 1 lb. #fun #cookies #kids #toddlers #recipe #baking. Saved from cookingwithmykids.co.uk. 4.0 rating. So if I’m making them for tomorrow morning I can simply bake them tonight and put them in the fridge overnight? I believe that the 400 degrees is also much to high a temperature for these claws to get done inside while getting that nice finish on the out side. See more ideas about bear claw recipe, bear claws, food. 4. Thank you, but I’m still a bit confused. Christmas Deserts. I added the creme brulee for that caramelized sugar note and a little mouth feel. Connect with us to get more update. Cut the corner of the plastic bag so that the filling mixture can be squeezed (piped) in a strip. Remove from oven and place on a cooling rack on a baking sheet. In a large bowl, dissolve yeast in warm milk. (I usually check on them at 10 minutes). Add the powdered sweetener and just enough almond milk to thin it to the desired consistency. Serves 12-18. Better Baking Academy with Bob’s Red Mill, 2½ cups (567 grams) cold unsalted butter, cubed. Pipe a bead (row) of filling starting near the middle of a pastry rectangle. Line cookie sheet with cooking parchment paper or a silicone baking sheet. Wrap dough in plastic wrap, and refrigerate for at least 1 hour. (There will still be large pieces of butter.) Bear claw recipes. Preheat oven to 400°F (200°C). Bear Claws – a delicious almond filling wrapped up in a light puff pastry and garnished with sliced almonds and a drizzling of icing. Happy baking. Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about … Beat until well combined and fluffy. It is a great place to find and collect recipes. (Mixture will be softer than a typical marzipan.) How To Make Bear Claws Line a baking sheet with a silicone baking mat or parchment paper and set aside. Lay each filled pastry on the prepared baking sheet slightly curving the pastry at the top where you have sealed the edges so the split area separates. Bear Claws Panera Bread Copycat Recipe Makes 18 1-1/2 cups cold butter, cut into 1/2-inch pieces 5 cups all-purpose flour, divided 1 package (1/4 ounce) active dry yeast 1-1/4 cups half-and-half cream 1/4 cup sugar 1/4 teaspoon salt 2 eggs 1 egg white 3/4 cup confectioners' sugar 1/2 cup almond paste, cubed 1 tablespoon water Coarse or granulated sugar Sliced almonds In a bowl, toss butter with 3 … Can I leave out the amaretto? Cut 4 slits rather evenly along the folded edge of the filled pastry. Bake until golden brown, about 20 minutes. Add them to your bowl, mixing it a little between the … Lightly beat the remaining egg white and brush over bear claws, then top with sliced almonds. You can cover the top with a piece of tin foil throughout the baking process if it is becoming too brown for your liking. Way 1: Toast the almonds ahead of time to ensure they don’t get too toasty…. Yes, you can most definitely freeze these! Freeze for 10 minutes. We got flaky layers that puffed up just fine without it. If I freeze these should I let them come to room temp. Preheat oven to 400 or 375 degrees F, depending on what brand of frozen puff pastry dough you use. This recipe … Place mixture in the corner of a gallon or quart zipper plastic bag or a piping bag. unsalted butter, room temperature, 3/4 c. confectioners or extra fine granulated sugar. 1 Tbsp. It works and is much easier than a pastry dough but if you are looking for a flaky finish on your bear claws this recipe is not the right choice. 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