(SAVE THE POLAR) BEAR CLAWS
Use organic ingredients where possible.
Provided by Amanda Hesser
Categories dessert, side dish
Time 4h
Yield Makes about 9 bear claws
Number Of Ingredients 9
Steps:
- Place the flour and salt in the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low, add the butter, 2 tablespoons at a time, until incorporated. Then add the mascarpone, 2 tablespoons at a time, until blended.
- Divide the dough into 3 equal balls. Flatten each ball into a disc, wrap in plastic and refrigerate for 2 hours or overnight.
- Prepare the filling by bringing the apricots and 2 1/2 cups water to a boil. Boil for 2 minutes. Let cool completely, then drain apricots and roughly chop.
- Dust a work surface lightly with flour. Roll one disc of chilled dough into an 9-by-13-inch rectangle, 1/4 -inch thick. Then cut the rectangle into 3 (9-by-4 1/3-inch) smaller rectangles. Lay each rectangle vertically. Place 2 1/2 to 3 tablespoons apricots on the bottom half of the rectangle. Top with 1 1/2 teaspoons of apricot preserves. Fold the top half of the dough over the fruit and press down along the edges to seal. Using a paring knife, cut away a small amount of the sealed edge to tighten the seal. Cut 4 ( 3/4-inch-long) slits into the sealed end (opposite the fold) to make bear nails. Repeat with the remaining discs of dough. Refrigerate the bear claws for 30 minutes.
- Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the egg yolk, cream and a few drops of water. Place bear claws on the baking sheets 2 inches apart. Brush the top of each bearclaw with the egg wash, then sprinkle with sugar.
- Bake until golden brown, about 30 to 35 minutes. Remove bear claws from the oven and let cool.
Nutrition Facts : @context http, Calories 878, UnsaturatedFat 18 grams, Carbohydrate 77 grams, Fat 61 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 37 grams, Sodium 459 milligrams, Sugar 27 grams, TransFat 2 grams
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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 rolls.
Number Of Ingredients 15
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.
PUFF PASTRY BEAR CLAWS
Puff pastry with an almond filling: simple, yet delicious!
Provided by Da Momb
Categories Bread Yeast Bread Recipes
Time 1h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 30.3 g, Cholesterol 89.7 mg, Fat 22.3 g, Fiber 0.6 g, Protein 9.7 g, SaturatedFat 7.4 g, Sodium 87.7 mg, Sugar 11.7 g
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.
Provided by FrancesC
Categories Bread Yeast Bread Recipes
Time 2h25m
Yield 24
Number Of Ingredients 13
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
ALMOND BEAR CLAWS
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
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
SEE'S POLAR BEAR PAWS RECIPE
Delicious caramel and peanuts coated with a vanilla chocolate coating.
Provided by Momma Cyd
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Line a cookie sheet with parchment paper and set aside.
- Mix sugar, corn syrup, butter, and 1 cup whipping cream in a 4 quart pan and bring to a boil over medium heat. Stir constantly.
- Once it comes to a boil, heat the other cup of whipping cream in the microwave for 1 minute until hot. Gradually add the cream to the ingredients cooking in the pan, stirring constantly. (add it slowly so the caramel mixture never stops boiling)
- Continue stirring and it will begin to thicken and darken in color. Cook until it reaches about 242 degrees (soft ball stage). You can do the cold water test by spooning a little of the caramel into cold water, let it sit for a few seconds and then pull it out and if it can hold the shape of a ball then it's done. If not, keep cooking and repeat the test. (This cooking process to get it to the right temperature could take up to 20 - 25 minutes. Just keep stirring over the medium heat).
- When it reaches the soft ball stage or 242 degrees, remove from heat and stir in vanilla. Then fold in the peanuts. Pour into a bowl to cool for about 30 minutes, stirring every few minutes to cool quicker.
- Spoon onto parchment paper in tablespoon size mounds. Place in the fridge for about 30 minutes until set.
- Melt vanilla candy coating in the microwave on low for 30 second increments. Stir until melted and smooth. Dip the caramel cluster into the white chocolate with a fork allowing the excess chocolate to drip off. (I use a plastic fork with the middle tines broken out.This works great for letting the excess chocolate to drip back into the bowl) Place back onto the parchment lined pan to set up. They can be refrigerated to set up faster.
Nutrition Facts : Calories 214 kcal, Carbohydrate 24 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 25 mg, Sodium 49 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
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