Almond Bear Claws

Name: Almond Bear Claws
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 1-1/2 dozen.
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 large eggs, room temperature, divided use; 1 large egg white, room temperature; 3/4 cup confectioners' sugar; 1/2 cup almond paste, cubed; 1 tablespoon water; Sugar or coarse sugar; Sliced almonds

TOTAL TIME: Prep: 45 min. + chilling Bake: 15 min. YIELD: 1-1/2 dozen.

This bear claw pastry recipe is absolutely melt-in-your-mouth delicious! It's impossible to resist the delicate dough, rich almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakery years ago. —Aneta Kish, La Crosse, Wisconsin

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 large eggs, room temperature, divided use
1 large egg white, room temperature
3/4 cup confectioners' sugar
1/2 cup almond paste, cubed
1 tablespoon water
Sugar or coarse sugar
Sliced almonds

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.

Nutrition Facts

1 claw: 352 calories, 19g fat (11g saturated fat), 73mg cholesterol, 207mg sodium, 38g carbohydrate (10g sugars, 1g fiber), 6g protein.