Buttery Almond Bear Claws Food

ALMOND BEAR CLAWS

Steps:

• Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray.
• Cut each pastry sheet into 9 (3-inch) squares. Place about 2 teaspoons almond filling onto one side of square. Fold dough over and press edges to seal. Cut 4 slits about 1/2-inch apart along edge of dough. Curve pastry slightly to resemble claws and place on baking sheets.
• In a small bowl, whisk together egg yolk and water; brush egg mixture over pastries and sprinkle evenly with almonds.
• Bake 15 to 18 minutes, or until golden. Remove from baking sheets to a wire rack; cool.
• In a small bowl, whisk confectioners' sugar and milk until smooth. Drizzle over pastries and serve.

ALMOND BEAR CLAWS

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 3 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.

BLUE RIBBON ALMOND BEAR CLAWS

Steps:

• In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a mixing bowl, combine Fleischmann's yeast and remaining flour. In a saucepan, heat cream, sugar and salt to 120 to 130 degrees. Add to yeast mixture with 1 egg; mix well. Stir in butter mixture just until moistened.
• Turn onto a lightly floured surface; knead 10 times. Roll into a 21x12-inch rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-inch rectangle. Cover and chill for 1 hour.
• For filling, in a mixing bowl, beat egg white until foamy. Gradually add powdered sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-inch square; cut each square into three 12x4-inch strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces.
• Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2-inch 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 degrees for 15 minutes or until golden brown. Remove from pans to wire racks to cool.

ALMOND BEAR CLAWS

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 CLAW

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper, set aside.
• Break up the almond paste into smaller chunks and place into a food processor along with the butter and sugar. Pulse until chopped fine. Add in half of the beaten egg and flour, process until smooth.
• Lay the puff pastry out onto the parchment-lined sheet tray. Spread the almond paste mixture over half of the puff pastry sheet, leaving an inch perimeter around the pastry. Fold the pastry over the filling, crimp the edges together. Roll the edge under the bottom seam to make sure it is sealed.
• Cut 4 lines three-fourths of the way through the pastry to form the "claw", there should be five fingers. Fan out the pastry slightly to separate the claws. Brush with the remaining egg all over. Sprinkle the sliced almonds and coarse sugar on top.
• Bake for 16-18 minutes until golden brown.
• Let cool and serve.

HUCKLEBERRY BEAR CLAWS

Steps:

• In a small bowl, beat 4 tablespoons sugar and the butter and almond paste until crumbly. Gradually add crushed wafers and milk; mix well. Set aside., Prepare hot roll mix batter according to package directions, adding the remaining 2 tablespoons sugar before mixing batter. On a floured surface, roll dough into a 24x8-in. rectangle. Crumble almond paste mixture to within 1/2 in. of edges; top with berries. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 pieces., Place 2 in. apart on parchment-lined baking sheets, seam side down. With scissors, cut each piece 4 times along a long side to within 1/2 in. of edge; curve and separate strips slightly. Cover and let rise in a warm place until almost doubled, about 1 hour. , Preheat oven to 400°. Brush rolls with beaten egg. Bake until golden brown, 15-20 minutes. Remove from pans to wire racks to cool. For icing, combine confectioners' sugar, water and lemon juice until smooth; drizzle over rolls. If desired, sprinkle with almonds. Let stand until set.