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Crescent Bear Claws

CRESCENT BEAR CLAWS

the almond flavor highlights the special filling in these delights - the bread crumbs are the secret ingredient. from cookingclub.com note: i just made these and i only used 1 tsp. of almond extract - this was plenty i find! and they are yummy...dss is on his second one!

Time: 50 minutes

Steps:

  • heat oven to 375f
  • line cookie sheet with parchment paper
  • in a medium bowl , beat egg lightly with whisk
  • place 1 / 2 of the egg in a custard cup and beat in the milk until well blended
  • set this aside , it will be used as a wash later
  • to the remaining egg in the bowl , stir in the remaining filling ingredients until well blended
  • meanwhile , in 1-quart heavy saucepan , mix glaze ingredients
  • heat to boiling and remove from heat
  • cool while making rolls
  • on a lightly floured work surface , unroll dough
  • press into a 12x8-inch rectangle , firmly pressing perforations to seal
  • spoon filling into a 12x2-inch strip lengthwise down the center 1 / 3 of the dough
  • fold 1 / 3 of dough over filling
  • then fold the filling-topped section over the last 1 / 3 of dough so the seam is on the bottom
  • with hand , gently flatten 1-inch wide strip of dough along one long side of folded dough
  • cut folded dough crosswise into 6 pastries
  • along flattened edge of each pastry , cut 1-inch long cuts about 1 / 2 inch apart
  • lightly brush the egg-milk mixture from earlier over each pastry
  • place almonds on a plate and invert each pastry onto almonds
  • press gently so almonds stick to dough
  • place almond side up on the cookies sheet , spreading each cut slightly to form claw like shape
  • sprinkle remaining almonds over top of pastries
  • bake for 15-18 min or until golden brown
  • remove to wire rack and cool for 5 minute
  • drizzle cooled glaze over each pastry
  • in another small bowl , mix icing ingredients until smooth - if too thick , add 1 / 2 teaspoons water at a time until drizzling consistency
  • drizzle icing over cooled pastries


crescent bear claws image

Number Of Ingredients: 11

Ingredients:

  1. egg
  2. milk
  3. plain breadcrumbs
  4. sugar
  5. butter
  6. water
  7. almond extract
  8. light corn syrup
  9. refrigerated crescent dinner rolls
  10. sliced almonds
  11. powdered sugar


CRESCENT BEAR CLAWS

The almond flavor highlights the special filling in these delights - the bread crumbs are the secret ingredient. From cookingclub.com NOTE: I just made these and I only used 1 tsp. of almond extract - this was PLENTY I find! And they are yummy...DSS is on his second one!

Recipe From food.com

Provided by SkinnyMinnie

Time 50m

Yield 6 bear claws

Steps:

  • Heat oven to 375ºF. Line cookie sheet with parchment paper.
  • In a medium bowl, beat egg lightly with whisk. Place 1/2 of the egg (about 1 1/2 Tbs.) in a custard cup and beat in the milk until well blended. Set this aside, it will be used as a wash later.
  • To the remaining egg in the bowl, stir in the remaining filling ingredients until well blended.
  • Meanwhile, in 1-quart heavy saucepan, mix glaze ingredients. Heat to boiling and remove from heat; cool while making rolls.
  • On a lightly floured work surface, unroll dough; press into a 12x8-inch rectangle, firmly pressing perforations to seal.
  • Spoon filling into a 12x2-inch strip lengthwise down the center 1/3 of the dough.
  • Fold 1/3 of dough over filling. Then fold the filling-topped section over the last 1/3 of dough so the seam is on the bottom.
  • With hand, gently flatten 1-inch wide strip of dough along one long side of folded dough.
  • Cut folded dough crosswise into 6 (2-inch) pastries. Along flattened edge of each pastry, cut 1-inch long cuts about 1/2 inch apart.
  • Lightly brush the egg-milk mixture from earlier over each pastry. Place almonds on a plate and invert each pastry onto almonds. Press gently so almonds stick to dough.
  • Place almond side up on the cookies sheet, spreading each cut slightly to form claw like shape. Sprinkle remaining almonds over top of pastries.
  • Bake for 15-18 min or until golden brown. Remove to wire rack and cool for 5 minute.
  • Drizzle cooled glaze over each pastry.
  • In another small bowl, mix icing ingredients until smooth - if too thick, add 1/2 teaspoons water at a time until drizzling consistency. Drizzle icing over cooled pastries.


Crescent Bear Claws image

Number Of Ingredients: 14

Ingredients:

  • 1 egg
  • 2 tablespoons milk
  • 1 cup plain breadcrumbs
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1/4 cup water
  • 2 teaspoons almond extract
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tablespoon light corn syrup
  • 1 (8 ounce) can refrigerated crescent dinner rolls
  • 1/3-1/2 cup sliced almonds
  • 1 cup powdered sugar
  • 2 tablespoons water


PUFF PASTRY BEAR CLAWS

Puff pastry with an almond filling: simple, yet delicious!

Recipe From allrecipes.com

Provided by Da Momb

Time 1h

Yield 8

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
  • Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over the filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on the bottom edge to make the "claws". Transfer pastries to a baking sheet.
  • Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
  • Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.


Puff Pastry Bear Claws image

Number Of Ingredients: 11

Ingredients:

  • ⅓ cup superfine sugar
  • ¼ cup unsalted butter, softened
  • 2 large egg yolks
  • ¼ teaspoon almond extract
  • 1 cup ground almonds
  • 1 tablespoon all-purpose flour
  • 1 sheet puff pastry, thawed and rolled out into a 16x16-inch square
  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons sliced almonds, or to taste
  • 2 tablespoons superfine sugar, or to taste


ALMOND BEAR CLAWS

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.

Recipe From allrecipes.com

Provided by FrancesC

Time 2h25m

Yield 24

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.


Almond Bear Claws image

Number Of Ingredients: 13

Ingredients:

  • 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


ALMOND BEAR CLAWS

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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 1-1/2 dozen.

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 three 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.


Almond Bear Claws image

Number Of Ingredients: 13

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, 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


BEAR CLAWS

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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h10m

Yield 9 rolls.

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.


Bear Claws image

Number Of Ingredients: 15

Ingredients:

  • 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


CINNAMON BEAR CLAWS (ONCE A MONTH COOKING)

Pull these from the freezer for a yummy breakfast. Think ahead the night before for a quick warm roll directly from the over--the smell is sure to wake up the family and get them to the table!

Recipe From food.com

Provided by TishT

Time 1h45m

Yield 6 serving(s)

Steps:

  • On a lightly floured pastry cloth or floured board, roll dough to an 18x9-inch rectangle.
  • Brush with half of butter, then sprinkle generously with cinnamon sugar mixture, leaving a 1/4-inch edge all around. Combine nuts, raisins and peel.
  • Sprinkle evenly over sugared surface.
  • From longer side, fold one third of dough over.
  • Then bring opposite side over this, to make a three layer strip 18x3-inches.
  • Pinch together, to seal. With a sharp knife, cut strip crosswise into 6 sections.
  • On folded side of each, make 3 1-inch cuts, evenly spaced TO FREEZE: Arrange on tray.
  • Separate "claws" slightly.
  • Brush tops with rest of butter. Wrap tray with foil; seal, label and freeze TO BAKE: Line a cookie sheet with brown paper.
  • Arrange "claws" 2 inches apart on ungreased brown paper.
  • Let rise in warm place until double in bulk about 1- 1 1/4 hour. Meanwhile preheat the oven to 375°F.
  • Mix the ingredients for the sugar glaze together in a small bowl.
  • Bake 15-20 minutes or until golden brown.
  • Let cool slightly on wire rack.
  • Drizzle glaze over warm rolls.
  • Note: You can serve these in the morning for breakfast by pulling them out of the freezer the night before and let them thaw in the refrigerator overnight on a brown paper lined sheet.


Cinnamon Bear Claws (Once a Month Cooking) image

Number Of Ingredients: 10

Ingredients:

  • danish pastry dough, posted separately
  • 4 tablespoons sweet butter, melted
  • 1/2 teaspoon ground cinnamon, mixed with
  • 2 tablespoons granulated sugar
  • 1/2 cup chopped walnuts or 1/2 cup pecans
  • 1/4 cup chopped raisins
  • 1 teaspoon lemon rind, grated
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon milk


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