Almond Bear Claws Recipe

Ingredients

• 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

Directions

• In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour.
• In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened.
• Place dough onto a well floured surface; roll into a 21-in. x 12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Give dough a quarter turn; roll into a 21-in. x 12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm.
• For filling, in a small bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12-in. x 4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces.
• Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.
• Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1-1/2 dozen.

Almond Bear Claws published in Taste of Home December/January 2002, p25