HALLOWEEN CRESCENT CLAWS
Put your best foot forward with these silly snacks, made from refrigerated crescent rolls topped with nutty toenails.
Provided by Betty Crocker Kitchens
Categories Snack
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. In small bowl, mix egg and taco seasoning mix with fork until well blended; set aside.
- Spray large cookie sheet with cooking spray. Separate crescent dough into 8 rounds; unroll into strips. Fold each strip in half; starting at folded end, twist 2 to 3 times, leaving 1 inch untwisted on other end. Place on cookie sheet.
- Using a paring knife or kitchen scissors, cut each untwisted end to make 4 claws. Cut a small slit in each claw. Place 1 cashew in each slit; press to seal cashew in place to make nail. Brush entire claw with egg mixture. Repeat with remaining ingredients.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet.
Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Claw, Sodium 360 mg, Sugar 3 g, TransFat 1 1/2 g
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!
Provided by SkinnyMinnie
Categories Breakfast
Time 50m
Yield 6 bear claws
Number Of Ingredients 14
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.
Nutrition Facts : Calories 386.4, Fat 10, SaturatedFat 3.6, Cholesterol 60.8, Sodium 260.2, Carbohydrate 68.3, Fiber 2.2, Sugar 43.7, Protein 6.6
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!
Provided by TishT
Categories Breads
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
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.
BEAR CLAWS
Make and share this Bear Claws recipe from Food.com.
Provided by Marie
Categories Breads
Time 27m
Yield 8 bear claws
Number Of Ingredients 6
Steps:
- Preheat oven to 375°.
- In a small bowl, combine apple pie filling and 1 teaspoon cinnamon and set aside.
- On a floured surface, roll out each biscuit to a 6" long oval.
- Spoon apple mixture into the center of each and fold the dough over top to bottom and pinch the edges to seal.
- At even intervals, cut three 1" long slits toward the center of each biscuit from the rounded edge.
- Arch the tops of the biscuits just enough to open the slits.
- In small bowl, combine granulated sugar and the remaining 1/2 teaspoon of cinnamon.
- Sprinkle evenly over biscuits.
- Place on lightly greased baking sheets and bake for 10 to 12 minutes or until golden brown.
- Combine powdered sugar and milk and drizzle over the bear claws.
- Can be served warm or cooled completely.
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