And by the time this was published, I had eaten two. Oh, you donвЂ™t have puff pastry sheets in your freezer? DonвЂ™t you feel silly!Д®DIT: I should point out that as I sat down to write this post only minutes after baking these. You have no excuse for not making these right now. There you go, a delicious, gourmet pastry in less than an hour, and most of that time was spent waiting impatiently for the timer to go off while it baked. Place your lovely little pastries on a baking sheet, and bake for 20 to 25 minutes, until golden brown. I assume that you are going to read through these instructions entirely before you begin, so you will know to have already preheated your oven to 375 degrees. Brush with egg wash or milk(I hope you saved the egg yolk from making the almond paste, mix with 1 Tbs water for an egg wash). With a sharp knife, make cuts along edge 1/2вЂі apart. Place 2 TBS of almond struessel in the center of each square, and fold over. Now that your puff pastry dough is thawed, unfold it and cut into quarters, you should have four squares about four inches per side. This bear claw pastry recipe is absolutely melt-in-your-mouth delicious Its impossible to resist the delicate dough, rich almond filling and pretty fanned.

I plan on taking out some of that aforementioned philo dough to make some delicious almond samosas. Again, I doubled this batch and stashed some in the freezer. 1/2 cup blanched almonds, 1 Tbs sugar, 1 egg white, all in a food processor until chopped fine and forms a ball all on itвЂ™s own. I usually make much larger batches, and freeze some in case of Coffee Cake Emergency.ДЇor these Bear Claws, I also mixed in 1/2 cup home made almond paste. Mix with a fork until it resembles course crumbs. Very well, make some.ДЎ/4 cup packed brown sugar, 3 Tbs flour, 2 Tbs softened butter, 1 tsp cinnamon. You can use jam, or left over struessel toppingвЂ“I am assuming you have a secret stash of struessel topping in the freezer for emergencies? No? Sigh. So here it is, thaw one puff pastry sheet on the counter for about half an hour while you make the filling. You would not believe just how many easy, delicious dishes can be whipped out with either of those two ingredients. You do have puff pastry sheets in your freezer, donвЂ™t you? Well why the hell not? Look, puff pastry and philo dough are two things every freezer should have. These are incredibly easy to make, assuming you have puff pastry sheets in your freezer. Today I baked Bear Claws, one of my favorite pastriesвЂ“yes, I have a lot of favoritesвЂ“in about forty minutes. There is no reason even the most complex pastries can not be within reach of the every day cook, provided you know a few shortcuts. ^ a b Le, Conie Stiles (Jan 13, 1948), Production of coffee cakes, retrieved.^ вЂњFrozen Cakes and Pastries.вЂќ IDВ : the Voice of Foodservice Distribution, vol.Archived from the original on 6 June 2013. Joshua Katz, Department of Statistics, NC State University. Sweet Treats around the World: An Encyclopedia of Food and Culture. ^ a b c Roufs, Timothy G., and Kathleen Smyth Roufs.List of regional dishes of the United States.Banket (pastry) - An almond-stuffed pastry from the Netherlands.Example nutrition information can be seen from a version produced by the restaurant chain Panera Bread.

Similar to other pastries, the bear claw is typically high in carbohydrates and fats. The pastry can be curved into a half-circle at this point, which causes the 'toes' to separate. A 1948 patent describes the process of assembling the bear claw as rolling out the dough, layering filling onto it, folding the dough over, cutting small incisions to create the claw-like look, and finally cutting the dough into separate pastries. Bear claw can be hand-made by using a bear claw cutter that was invented in 1950 by James Fennell. Such doughnuts may have an apple pie-style filling, or other fillings such as butter pecan, dates, cream cheese, grape or cherry.ДЄ bear claw can be made by hand or by machine. A bear claw may also be a yeast doughnut in a shape similar to that of the pastry. As the dough rises, the sections separate, evoking the shape of a bear's toes, hence the name. A bear claw is usually filled with almond paste, and sometimes raisins, and often shaped in a semicircle with slices along the curved edge, or rectangular with partial slices along one side. One of the differences between most Danishes, besides taste, is seen in their shape. The bear claw is also made with 'sweet dough' which is 'bread dough with more shortening than usual'. Most Danishes include the same basic ingredients such as eggs, yeast, flour, milk, sugar, and butter.

Bear claw pastry