Huckleberry Bear Claws

Name: Huckleberry Bear Claws
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8 servings.
Cuisine: North America, Midwest
Ingredients: 6 tablespoons sugar, divided; 1/4 cup butter, softened; 1/4 cup almond paste; 1 cup crushed vanilla wafers; 1 tablespoon 2% milk; 1 package (16 ounces) hot roll mix; 1-1/4 cups fresh or frozen huckleberries or blueberries; 1 large egg, beaten; 2 cups confectioners' sugar; 2 to 3 tablespoons water; 1 tablespoon lemon juice; Sliced almonds, optional

TOTAL TIME: Prep: 40 min. + rising Bake: 15 min. + cooling YIELD: 8 servings.

Beware: Bear claws may lead to bear hugs! My family can't get enough of these quick, easy pastries made from homegrown huckleberries, especially when one of the treats is paired with a cup of coffee or tea. Use blueberries if you can't find huckleberries. —Nancy Beckman, Helena, Montana

Ingredients

6 tablespoons sugar, divided
1/4 cup butter, softened
1/4 cup almond paste
1 cup crushed vanilla wafers
1 tablespoon 2% milk
1 package (16 ounces) hot roll mix
1-1/4 cups fresh or frozen huckleberries or blueberries
1 large egg, beaten
2 cups confectioners' sugar
2 to 3 tablespoons water
1 tablespoon lemon juice
Sliced almonds, optional

Directions

1. In a small bowl, beat 4 tablespoons sugar, butter and almond paste until crumbly. Gradually add crushed wafers and milk; mix well. Set aside.
2. Prepare hot roll mix batter according to package directions, adding the remaining 2 tablespoons sugar before mixing batter. On a floured surface, roll dough into a 24x8-in. rectangle. Crumble almond paste mixture to within 1/2 in. of edges; top with berries. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 pieces.
3. Place 2 in. apart on parchment-lined baking sheets, seam side down. Using scissors, cut each piece 4 times along a long side to within 1/2 in. of the opposite edge; curve and separate strips slightly. Cover and let rise in a warm place until almost doubled, about 1 hour.
4. Preheat oven to 400°. Brush rolls with beaten egg. Bake until golden brown, 15-20 minutes. Remove from pans to wire racks to cool completely. For icing, combine confectioners' sugar, water and lemon juice until smooth; drizzle over rolls. If desired, sprinkle with almonds. Let stand until set.

Nutrition Facts

1 bear claw: 577 calories, 20g fat (8g saturated fat), 73mg cholesterol, 507mg sodium, 92g carbohydrate (56g sugars, 2g fiber), 9g protein.