Sweet Wildcat Claws Recipes

BEAR CLAWS

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.

SWEET WILDCAT CLAWS

Steps:

• Roll 1 sheet thawed frozen puff pastry into a 12-inch square on a floured surface; cut into three 4-inch-wide strips. Spread with cookie butter (speculoos). Brush the edges with beaten egg and fold in half lengthwise; press to seal. Cut each crosswise into 4 pieces. Place on a parchment-lined baking sheet; cut three slits along the sealed edge of each. Brush with beaten egg, then press slivered almonds into the pastry for "claws"; sprinkle with turbinado sugar. Freeze 10 minutes. Bake at 400 degrees F until golden, about 25 minutes.

SPICY WILDCAT CLAWS

Steps:

• Roll 1 sheet thawed frozen puff pastry into a 12-inch square on a floured surface; cut into three 4-inch-wide strips. Sprinkle with grated pepper jack cheese and chopped smoked almonds. Brush the edges with beaten egg and fold in half lengthwise; press to seal. Cut each crosswise into 4 pieces. Place on a parchment-lined baking sheet; cut three slits along the sealed edge of each. Brush with beaten egg, then press slivered almonds into the pastry for "claws"; sprinkle with kosher salt. Freeze 10 minutes. Bake at 400 degrees F until golden, about 25 minutes.

BEAR CLAWS, PITTSBURGH STYLE!

Steps:

• FOR THE DOUGH: Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm.
• Measure warm water into large bowl and sprinkle on the yeast. Stir until dissolved. Stir in lukewarm milk mixture, eggs and half of the flour -- beat until smooth. Stir in remaining flour to make a stiff dough. Turn out on a floured board and knead 8 minutes or place in an electric mixer with a dough hook until smooth and elastic. Place in a greased bowl, turning to grease top of dough.
• Cover and let rise until doubled in bulk. Punch down and shape as desired.
• Divide dough in half. Roll out half of dough on floured board into a 9-by-18-inch rectangle. Brush with 1 tablespoon of the melted butter.
• Combine dates, raisins and lemon rind with 1/2 cup of the nuts and 3 tablespoons of the sugar. Sprinkle half of this filling over the dough.
• Fold outside third of dough over center; fold again to make a 3-layer strip 18 inches long. Pinch ends to seal.
• Cut and divide into 9 2-inch sections. Make four 1/4-inch cuts in one side of each section. Place on greased baking sheets and shape into bear claws by separating the four cut sections.
• Repeat with remaining dough and filling.
• Combine egg yolk and water. Brush rolls and sprinkle with 1/4 cup nuts and remaining sugar.
• Let rise, uncovered, until doubled in bulk, about one hour. Bake at 400 degrees for 10 to 15 minutes or until golden.