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
Servings: 18
Photo by Kathleen Lee
Ingredients:
ALMOND FILLING:
1⁄2 cup sliced almonds
1⁄4 cup granulated sugar
6 tablespoons of softened unsalted butter
1 egg
1⁄2 teaspoon ground cinnamon
PASTRY:
1 pound prepared puff pastry
1 egg plus
1 teaspoon water, whisked together
GLAZE (OPTIONAL):
1 cups confectioners’ sugar
1 tablespoon butter, softened
1/2 teaspoon vanilla
1 1/2 teaspoons milk
Directions:
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.
Photo by Kathleen Lee
3. Add the butter, egg and cinnamon to the powdery almond and sugar mix. Stir until smooth, then set the filling aside.
Photo by Kathleen Lee
4. Roll out puff pastry to 1⁄4-inch thickness. Using a 3-inch round cutter, cut out circles.
Photo by Kathleen Lee
5. Spoon 2 teaspoons almond filling in the center of each circle.
Photo by Kathleen Lee
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.
Photo by Kathleen Lee
7. Place pastries on a baking sheet. Bake for 12 to 14 minutes or until golden.
Photo by Kathleen Lee
8. Optional: Pour glaze atop pastries for added sweetness.
Photo by Kathleen Lee
Try these recipes for another pastry challenge: