Puff Pastry Bear Claws
This inventory provides highest quality of service and best choice of knowledgeable and experienced dealership staff will provide you with service of the highest level.
Recipe Summary Puff Pastry Bear Claws
Puff pastry with an almond filling: simple, yet delicious!Ingredients | Paul's Pastry Picayune Ms⅓ cup superfine sugar¼ cup unsalted butter, softened2 large egg yolks¼ teaspoon almond extract1 cup ground almonds1 tablespoon all-purpose flour1 sheet puff pastry, thawed and rolled out into a 16x16-inch square1 egg1 tablespoon water2 tablespoons sliced almonds, or to taste2 tablespoons superfine sugar, or to tasteDirectionsPreheat 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.To make ground almonds, freeze whole almonds, then place in a food processor and grind in short bursts. Do not over process or allow them to get warm, otherwise they will turn into almond butter.Info | Paul's Pastry Picayune Msprep: 30 mins cook: 15 mins additional: 15 mins total: 1 hr Servings: 8 Yield: 8 servings
TAG : Puff Pastry Bear ClawsBread, Yeast Bread Recipes,