Almond Bear Claws Recipes

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ALMOND BEAR CLAWS



Almond Bear Claws image

Make and share this Almond Bear Claws recipe from Food.com.

Provided by AZPARZYCH

Categories     Breakfast

Time 2h30m

Yield 24 serving(s)

Number Of Ingredients 13

1/3 cup almond paste
2 3/4 cups almonds, ground
1/2 cup white sugar
1 pinch salt
2 tablespoons butter
2 egg whites
1/2 teaspoon almond extract
2 teaspoons amaretto liqueur
3 lbs puff pastry
1 egg
1 tablespoon water
3 tablespoons sliced almonds, for garnish
3 tablespoons confectioners' sugar, for dusting

Steps:

  • In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
  • Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick.
  • Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Line baking sheets with parchment paper.
  • Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip.
  • Whisk together the egg and water.
  • Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it.
  • Brush each piece with egg wash and sprinkle sliced almonds over the top.
  • Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''.
  • Place the bear claws at least two inches apart on baking sheets Refrigerate and repeat with the second half of the dough
  • Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes.
  • Cool and dust with confectioners' sugar right before serving.

Nutrition Facts : Calories 458.8, Fat 32.3, SaturatedFat 6.9, Cholesterol 10.3, Sodium 217.8, Carbohydrate 35.8, Fiber 2.8, Sugar 7.5, Protein 8.5

ALMOND BEAR CLAWS



Almond Bear Claws image

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

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 13

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
3/4 cup confectioners' sugar
1/2 cup almond paste, cubed
1 tablespoon water
Sugar or coarse sugar
Sliced almonds

Steps:

  • 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 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 for 4 to 24 hours or until firm., 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. Fold long edges together over filling; seal edges and ends. Cut into 3 pieces., Place on parchment-lined baking sheets with folded edge facing away from you. With scissors, cut strips 4 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.

Nutrition Facts : Calories 352 calories, Fat 19g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 207mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein.

ALMOND BEAR CLAWS



Almond Bear Claws image

These flaky Danish pastries are a time-consuming project, but they're a perfect way to show people how much you love them! I like serving them at special brunches. The puff pastry dough and almond filling can be made ahead of time, and the pastries can be frozen before baking.

Provided by FrancesC

Categories     Bread     Yeast Bread Recipes

Time 2h25m

Yield 24

Number Of Ingredients 13

⅓ cup almond paste
2 ¾ cups ground almonds
½ cup white sugar
1 pinch salt
2 tablespoons butter
2 egg whites
½ teaspoon almond extract
2 teaspoons amaretto liqueur
3 pounds puff pastry
1 egg
1 tablespoon water
3 tablespoons sliced almonds, for garnish
3 tablespoons confectioners' sugar for dusting

Steps:

  • In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
  • Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
  • Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  • Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
  • Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 36.3 g, Cholesterol 10.3 mg, Fat 26.4 g, Fiber 1.1 g, Protein 10.3 g, SaturatedFat 6.5 g, Sodium 156.8 mg, Sugar 5.7 g

BLUE RIBBON ALMOND BEAR CLAWS



Blue Ribbon Almond Bear Claws image

Cool weather is coming & I adore a fresh bear claw with a steaming hot cup of coffee. When I came across this recipe I had to save it. From the Wichita Eagle, this blue ribbon winner at the Kansas State Fair was the winner of the Fleischmann's Yeast "Bake for the Cure" Contest. It was created by Laura McReynolds of Hutchinson, KS. The prep time includes chilling & risings so it is not as labor intensive as the time suggests.

Provided by Busters friend

Categories     Breads

Time 3h15m

Yield 18 serving(s)

Number Of Ingredients 14

1 1/2 cups butter, cold, cut into 1/2-inch pieces (3 sticks)
5 cups all-purpose flour, divided
1/4 ounce Fleischmann's active dry yeast (1 pkg.)
1 1/4 cups half-and-half cream
1/4 cup sugar
1/4 teaspoon salt
1 egg
1 egg white
3/4 cup powdered sugar
1/2 cup almond paste, cubed
1 tablespoon water
1 egg
sugar, coarse granulated
almonds, sliced

Steps:

  • In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a mixing bowl, combine Fleischmann's yeast and remaining flour. In a saucepan, heat cream, sugar and salt to 120 to 130 degrees. Add to yeast mixture with 1 egg; mix well. Stir in butter mixture just until moistened.
  • Turn onto a lightly floured surface; knead 10 times. Roll into a 21x12-inch rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-inch rectangle. Cover and chill for 1 hour.
  • For filling, in a mixing bowl, beat egg white until foamy. Gradually add powdered sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-inch square; cut each square into three 12x4-inch 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-inch 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 degrees for 15 minutes or until golden brown. Remove from pans to wire racks to cool.

BEAR CLAWS



Bear Claws image

You don't have to head to gourmet bakeries to indulge in this sweet pastry. This recipe lets you master rich flaky pastries at home.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 9 rolls.

Number Of Ingredients 15

1 package (1/4 ounce) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
2 tablespoons sugar
3/4 teaspoon salt
1 egg, lightly beaten
1-1/2 cups plus 2 tablespoons all-purpose flour
BUTTER MIXTURE:
2 tablespoons all-purpose flour, divided
3/4 cup cold butter, cut into tablespoon-size pieces
FILLING:
6 tablespoons prepared almond filling or filling of your choice
1 egg, lightly beaten
GLAZE:
3/4 cup confectioners' sugar
2 to 3 teaspoons water

Steps:

  • In a large bowl, dissolve yeast in warm milk. Stir in sugar, salt and egg; mix well. Add the flour all at once, stirring until mixed. Set aside., For butter mixture, sprinkle 1 tablespoon flour on a work surface; place butter on surface and sprinkle with 1 teaspoon flour. Press and roll out with a rolling pin. Scrape butter from rolling pin and continue to work the butter until it forms a smooth mass without any hard lumps. Knead in remaining flour, working quickly to keep butter cold. , Place butter mixture on a sheet of plastic wrap and shape into a small rectangle. Cover with another sheet of plastic wrap; roll into a 9x6-in. rectangle. Set aside., Turn dough onto a floured work surface; roll into a 14x10-in. rectangle, with a 10-in. side toward the bottom. Unwrap butter mixture; place on dough 1 in. above bottom edge and 1/2 in. from each side edge. Fold top half of dough over butter and pinch edges to seal., Turn dough a quarter turn to the right; sprinkle lightly with additional flour. Lightly roll into a 16x8-in. rectangle. Fold bottom third of rectangle up and top third down, as when folding a business letter, making a 5-1/2x8-in. rectangle (this is called one turn). Rotate dough a quarter turn to the right. Lightly roll into a 16x8-in. rectangle and again fold into thirds, finishing the second turn. Repeat rotating, rolling and folding two more times for a total of four times. Wrap loosely in plastic wrap; refrigerate for 30 minutes., Roll dough into a 12-in. square; cut square into three 12x4-in. strips. Spread 2 tablespoons filling down the center of each strip to within 1 in. of long edge. Fold lengthwise over filling and pinch seam to seal. Cut each strip into three pieces. With scissors, cut each piece four times from pinched seam to about 1/2 in. from folded side. Place 2 in. apart on greased baking sheets. Curve folded side slightly to separate strips and allow filling to show. Cover and let rise in a warm place until almost doubled, about 1 hour., Preheat oven to 400°. Brush bear clasws with egg. Bake 10-14 minutes or until puffy and golden brown. Remove from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Cool.

Nutrition Facts : Calories 369 calories, Fat 20g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 447mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.

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