How To make Bear Claws
Mrs. J. B. Robertson 4 tablespoons Sugar
8 ounces Maraschino cherries
2 tablespoons Butter or margarine
melted
3/4 cup Pitted dates :
chopped
1 Egg yolk
3/4 cup Dark raisins
2 tablespoons Water
1 tsp Grated lemon peel
1/3 c Walnuts chopped
1/2 c Walnuts :
chopped
SWEET RICH DOUGH:
3/4 c Milk
1/2 c Warm water
1/2 c Sugar
2 pkg Dry yeast
2 tsp Salt
1 Egg
1/2 c Butter or margarine
4 c Flour -- unsifted
Scald milk, stir in sugar, salt, butter and cool to lukewarm. Combine water and yeast in a large bowl, stir until dossolved. Beat in milk mixture and egg. Add half the flour, beat until smooth. Stir in remaining flour to make a stiff batter. Add more flour if necessary. Cover tightly and refrigerate dough at least 2 hours. It may be refrigerated up to 3 days. Divide dough in half. On a lightly floured roll out one half to a 9x18" rectangle. Brush with half the melted butter. sprinkle half the cherry mixture over dough, pat lightly. Starting with an 18" edge, folk 1/3 of dough to center. Then fold over remaining 1/3 of dough to make a 3-layer strip. Pinch to seal edges. cut each strip into 8 sections. Make 4 slases through a cut edge of each section. Place on a greased baking sheet, and shape into bear claws by separating the slashes. Repeat using remaining dough and cherry mixture. Blend yolk and water, brush onto rolls. Sprinkle with remaining 1/3 cup nuts and 2 T sugar. Let rise about 10 minutes, and bake until golden brown. CHERRY MIXTURE: Make this recipe while the Sweet Rich Dough is rising. Drain and chop cherries, drain again on paper towels. Combine chopped cherries, dates, raisins, lemon peel, the 1/2 c walnuts, and 2 T sugar.
Source: Prize Winning Recipes from The State Fair of Texas, 1976.
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Recipe:
1 sheet thawed puff pastry
7 or 8 oz package of almond paste
1 egg beaten with a splash of water (egg wash)
Sliced almonds for topping
1/2 cup powdered sugar
1 tablespoon milk
Preheat oven to 400 F.
For the Claws:
Portion almond paste into 1 - 1.5 tablespoon rounds, depending on how much filling you want.
Flour a surface, unfold puff pastry, and cut into 6 equal pieces.
Wet all 4 edges of each piece with water.
Roll paste to fit in pastries leaving room to fold over and pinch the sides well.
Cut 3 equally spaced cuts on the filled side and spread the pastry open into a curved shape like a claw.
Brush with egg wash and sprinkle with almonds.
For the Glaze:
Mix milk and powdered sugar.
Bake 16-19 min.
Transfer to a rack. Let cool.
Drizzle with glaze.
Enjoy!
Indulge in Delicious Almond Bear Claws: Easy Recipe Tutorial!
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Instructions:
1. Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper; set aside.
2. In a medium bowl, combine all the ingredients for the almond filling: 1 cup (226g) butter, softened; 1 egg; 1 cup (112g) almond flour; ½ cup (100g) granulated sugar; 2 teaspoons almond extract; 1 teaspoon vanilla extract; and ¼ teaspoon salt. Mix until combined and set aside.
3. In a large bowl, combine the ingredients for the dough: 1 cup (125g) all-purpose flour; 1 cup (227g) Greek yogurt; 1 teaspoon baking powder; 1 teaspoon salt; 1 tablespoon (12g) granulated sugar; and 1 tablespoon (15ml) vanilla extract. Mix until combined.
4. Roll the dough out into a large rectangle. Spread the almond filling mixture over half of the rectangle, leaving about an inch around the edges. Fold the unfilled half over, crimp the edges together and roll the edge under the bottom seam to seal.
5. Cut down half of the dough long ways, then make 3 cuts to create 8 total pieces. On each piece, make 4 cuts about ¾ of the way through to form the claw. Fan out the dough slightly to separate the fingers.
6. Brush the tops of the claws with egg wash (1 egg + 1 tablespoon (15ml) water) and sprinkle the tops with sliced almonds.
7. Bake at 400°F (204°C) for 15-20 minutes, or until golden brown.
8. While they are baking, whisk together the ingredients for the maple glaze in a medium bowl: 1 cup (120g) powdered sugar; 3 tablespoons (45ml) maple syrup; and 1 teaspoon vanilla extract.
9. Allow the claws to cool slightly. Then drizzle with glaze and dust with powdered sugar. Enjoy!
Shopping List:
- All-purpose flour (1 cup/125g)
- Greek yogurt (1 cup/227g)
- Baking powder (1 teaspoon)
- Salt (1 teaspoon + ¼ teaspoon)
- Granulated sugar (1 tablespoon/12g + ½ cup/100g)
- Vanilla extract (1 tablespoon/15ml + 1 teaspoon)
- Butter (1 cup/226g)
- Egg (1)
- Almond flour (1 cup/112g)
- Almond extract (2 teaspoons)
- Sliced almonds (½ cup)
- Powdered sugar (1 cup/120g)
- Maple syrup (3 tablespoons/45ml)
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Easy Bear Claws Recipe using Ready made puff pastry |Aiza Benoit
#bearclaws #easyrecipe #aizabenoit
2 boxes ready made puff pastry
filling ingredients :
7 ounce almond paste
1/4 cup powdered sugar
2 egg whites
1 tsp cinnamon powder
1/4 tsp salt
1 tsp vanilla extract
procedure:
* break the almond paste into a large bowl, mix with sugar, cinnamon,salt and vanilla beat until crumbly.
* add eggwhites mix together until smooth.
combining:
open the puff pastry and cut it into 4 square equal prts.
use spoon or spatula to spread the almond filling.
cover the edges.
make 4-5 cut using a knife to create fingers.
curve the pastry into a slight arch to separate fingers.
cover the pastry with plastic wrap for 60 mins
pre heat oven to 400 F.
beat 1 whole egg in a small bowl.
brush each pastry with egg.
place sliced almonds on the top.
bake for 15-20mins or until golden brown.
for the sugar glaze
1/4 powder sugar
1 tbsp vanilla extract or milk.
let it cool and serve and enjoy
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Disclaimer copy under section 107 of the copyright act 1976,allowance is made for Fair use for purpose such as criticism, comments,news reporting,teaching, Scholarship and research.Fair use is a use permitted by copyright statue that might otherwise be infringing
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