Bear claws have dual flavors, with its pastry layers crunchy, yet still oozing sweetness. This cinnamon pastry recipe is feasible for the novice baker and much quicker than baking an entire Danish kringle. Try out this adaptation of Jamie and Bobby Deen‘s recipe and revel in the sweet, buttery bites. Frosting or glaze will cool the hot pastry and make for a tasty, grab-and-go breakfast.
Prep Time: 40 minutes
Cook Time: 10-15 minutes
Total Time: 1 hour
1⁄2 cup sliced almonds
1⁄4 cup granulated sugar
6 tablespoons of softened unsalted butter
1⁄2 teaspoon ground cinnamon
1 pound prepared puff pastry
1 egg plus
1 teaspoon water, whisked together
1 cups confectioners’ sugar
1 tablespoon butter, softened
1/2 teaspoon vanilla
1 1/2 teaspoons milk
1. Preheat oven to 400°F.
2. Finely grind the almonds and sugar with a food processor, or by sealing the ingredients in a Ziploc and crushing with a rolling pin.
3. Add the butter, egg and cinnamon to the powdery almond and sugar mix. Stir until smooth, then set the filling aside.
4. Roll out puff pastry to 1⁄4-inch thickness. Using a 3-inch round cutter, cut out circles.
5. Spoon 2 teaspoons almond filling in the center of each circle.
6. Brush the edges of the circles with water. Fold the circles in half, pressing the edges to seal. Using a knife, make four cuts (claws) into the folded sides.
7. Place pastries on a baking sheet. Bake for 12 to 14 minutes or until golden.
8. Optional: Pour glaze atop pastries for added sweetness.
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