Almond Bear Claws Recipe
In this video I show you step-by-step how to make some quick and easy almond bear claws. Who doesn't love to go to Panera and get some? But with this recipe you no longer have to go. I show you how to use almond paste and frozen puff pastry from the store and you will have the most amazing Bear Claws! This is the easiest How to make Bear Claws Recipe you ever need! But don't take my word for it!
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Ingredients:
1 package frozen Puff Pastry (thawed)
4oz almond paste (from almond paste recipe)
1/4 cup butter
1/4 cup granulated sugar
1 egg, lightly beaten
1 tablespoon all purpose flour
1/4 sliced almonds
2 teaspoons coarse sugar
Icing:
1 1/4 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
400°F for 16 - 18 min
Quick and Easy Almond Paste:
Link:
1 1/2 cups Almond flour
1 1/2 cups powdered sugar
2 teaspoons almond extract
1 egg white (slightly beaten)
combine almond flour and sugar in food processor
add almond extract and egg white, pulse until paste like
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Japanese Food - GIANT BEAR PAW Tokyo Japan
Bear Claws! Elusive Recipe Found And Perfected. Just Like Your Local Bakery. Almond Pastry Delight
It has been a challenge to find a recipe for traditional Bear Claws. The ones you find at your local bakery, or even Panera. I finally found the foundation for a recipe, but have changed it enough that I included it below, with step-by-steps. These are easy to make and SO good. Just like the ones you crave. Even my afficionado in the house on Bear Claws approves. If I can do this, for the first time ever, you can too. ????
Like, subscribe, and join me on this adventure.
Here's the recipe I created:
INGREDIENTS:
DOUGH
1 cup butter, melted and room temperature
1 ½ tsp active dry yeast
1/4 cup warm water
1/4 cup granulated sugar
3 egg yolks (save 2 egg whites for filling, and 1 for topping)
1/2 tsp salt
5 oz evaporated milk
3 1/3 cup all-purpose flour
1 tsp vanilla
FILLING
1/2 cup butter (room temperature)
1 1/3 cup powdered sugar
2/3 cups all-purpose flour
8 ounces almond paste (may say 7 oz on container)
2 egg whites
1 tsp almond extract (optional, for true almond lovers)
3/4 cup finely chopped almonds
1 tbsp cinnamon & 1 tbsp granulated sugar mixed together
TOPPING
2 tbsp granulated sugar
1/4 tsp cinnamon
1/4 cup sliced almonds
GLAZE
1 cup (113g) confectioners’ sugar
1 tbsp (14g) unsalted butter, melted
1 tsp vanilla extract
Pinch of salt
1-2 tbsp (14g to 28g) of milk
INSTRUCTIONS:
Day 1
FOR THE DOUGH
1. Melt butter and set aside. Let cool to room temp.
2. Add yeast and water to a large bowl. Stir to combine.
3. Stir in sugar, egg yolks, salt, evaporated milk, vanilla and cooled butter.
4. Add flour, a little bit at a time, mixing as you go.
5. Cover in your bowl or move to plastic wrap, and let chill in the refrigerator for 24 hours.
FOR THE FILLING
1. Using your rolling pin, roll over and smash the sliced almonds until they are a fine consistency. It’s okay if there are a few larger pieces.
2. Using your mixer, combine butter, confectioners’ sugar, and almond extract. Beat until light and fluffy.
3. Add flour a little bit at a time, beating gently in between.
4. Add almond paste. Mix again until evenly distributed.
5. Beat in two egg whites. Keep texture light and fluffy.
6. Stir in finely chopped almonds.
7. Cover with plastic wrap in the bowl, or move to plastic wrap and form a rough rectangle. Chill in refrigerator for 24 hours.
Day 2
ASSEMBLE
1. Remove filling from refrigerator one hour before assembling.
2. Lightly flour a large work surface. Roll dough out to a 15” x 30” rectangle. Get it as close to this as possible.
3. Cut the rectangle lengthwise into 3 strips, 5” wide.
4. Divide the filling in 3 equal pieces. Roll each into a 30” rope. Lay each rope in the center of each rectangle dough piece. Flatten slightly.
5. Stir cinnamon and sugar together. Sprinkle over the filling.
6. Fold the long sides of each 30” rectangle with the filling inside, over the filling overlapping slightly. Pinch the seams together gently.
7. Using a sharp knife, cut each strip (5” x 30” rectangle) into 6 pieces. Each will be 5”x5”. Cut halfway across on one side of each piece making “claws” about 1/2“ apart. Place seam side down on a greased baking sheet or use parchment paper. Curve each bear claw slightly so it fans out.
8. Cover with plastic wrap and let rise at room temperature for an hour. At the end of the time, preheat your oven to 375 degrees.
9. Beat the remaining egg white, and brush over the bear claws.
10. Mix topping of sugar and cinnamon together and sprinkle on top of each bear claw. Then top with sliced almonds.
11. Bake for 13-15 minutes until lightly golden brown. Transfer to a wire rack to cool.
12. Make the glaze. Mix the confectioners’ sugar, pinch of salt, melted butter, vanilla extract and 1 tbsp milk. Add additional milk as needed until smooth and “drizzle-able,” but not too runny.
13. Drizzle or pipe the glaze over the cooled bear claws.
14. Store well wrapped at room temperature for several days or freeze unglazed for longer storage.
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Bear Claws, Best Old Fashioned Southern Cooks
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Polar Bear Claws
If you haven’t had them or heard of them before, Polar Bear Claws are definitely the dessert you want to be making for the holidays. Peanut butter, caramel-y goodness wrapped in an outer shell of vanilla, these “cookies” are hard on the outside and deliciously gooey on the inside. They take a little bit of forethought to make, since you need to allow enough time for each stage to set - you don’t want your peanut caramel centers to melt, so pop them in the freezer to harden, then dip them into (slightly cooled) melted vanilla almond bark...it works like a charm!
While it does take a little longer to make these bad boys, the timing actually works out perfectly, since it allows you to work in stages and take little breaks in between, great for knocking out other tasks around the house or sitting down with a cup of coffee and reading a magazine. You can get the kids to help - the little ones in our household love dipping the frozen centers into the vanilla bark - and before you know it you’ll be biting into a hard on the outside, gooey, chewy-on-the-inside treat that completely hits the spot!
Full recipe here:
Southern Bear Claws
Southern Bear Claws have pecans instead of almonds.
It's just the southern way we do things.
Here's the recipe.
Dough:
4 cups all-purpose flour or bread flour, un-sifted
1/2 cup sugar
2 teaspoons salt
1/2 water at 110 degrees
3 teaspoons dry yeast
1 egg at room temperature
3/4 whole milk, scalded
1/2 butter
Filling:
1 1/2 cups dates, softened
3/4 cup golden raisins, softened
1 cup pecan pieces
zest of one lemon
1/2 cup sugar
Egg wash:
1 egg yolk
2 tablespoons cold water
Icing:
2 teaspoons butter, melted
2-3 tablespoons milk
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
See video for instructions.
Thanks for watching.
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