Almond Bear Claws

Directions

1. In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining 2 cups flour.
2. 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.
3. Place dough onto a well-floured surface; roll into a 21x12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-in. rectangle. Give dough a quarter turn; roll into a 21x12-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 until firm, 4-24 hours.
4. For filling, in a 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 12x4-in. strips. Spread about 2 tablespoons filling down center of each strip. Starting with a long side, fold dough over filling; pinch seam to seal. Cut into 3 pieces.
5. Place 2 in. apart on parchment-lined baking sheets, seam side down. With scissors, cut each piece 4 times along a long side to within 1/2 in. of edge; curve and separate strips slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.
6. Preheat oven to 375°. Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake until golden brown, about 15 minutes. Remove from pans to wire racks to cool.