Crescent Bear Claws

CRESCENT BEAR CLAWS



Crescent Bear Claws image

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

Categories     Breakfast

Time 50m

Yield 6 bear claws

Number Of Ingredients: 14

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
Calories386.4
Fat10
SaturatedFat3.6
Cholesterol60.8
Sodium260.2
Carbohydrate68.3
Fiber2.2
Sugar43.7
Protein6.6

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.


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

Recipe From tasteofhome.com

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
Calories 369 calories
Fat20g fat (10g saturated fat)
Cholesterol90mg cholesterol
Sodium447mg sodium
Carbohydrate43g carbohydrate (18g sugars
Fiber2g fiber)
Protein6g protein.

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.


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.

Recipe From allrecipes.com

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
Calories418.6 calories
Carbohydrate36.3 g
Cholesterol10.3 mg
Fat26.4 g
Fiber1.1 g
Protein10.3 g
SaturatedFat6.5 g
Sodium156.8 mg
Sugar5.7 g

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.




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