Bear claws consist of a sweet,
flaky pastry that is in the form of a bear's paw and is filled with an almond
and cinnamon paste and topped with a shiny apricot icing. The pastry is layered
with butter to produce a light and flaky pastry which melts in the mouth and is
complemented by a flavorful and crunchy almond paste and a hint of cinnamon,
and a shiny and tart icing which perfectly complements the pastry and paste by
providing a welcome respite from their richness and sweetness.
I adore bear claws because they
offer a combination of the warmth and familiarity of a traditional pastry shop
treat and the homey flair of homemade artistry. Handling the dough laminating
requires patience, but it is a skill-builder because the result is a
beautifully puffed treat in the oven. The almond-cinnamon filling has a
beguiling scent in the kitchen that is both familiar and celebratory at the
same time. Having a warm bear claw pastry and a cup of tea with some
girlfriends feels like a small celebration in itself, joined by the added
texture of the glaze as aٔmazing
little surprise.
Quick info
Preparing Time:
30 Minutes
Cooking time:
20 minutes
Total time =
50 minutes
Serves: 4 pastries.
Difficulty level:
Intermediate
Ingredients
·
1 sheet of puff pastry (approx. 300 g),
·
½ cup almond paste
·
¼ cup granulated sugar
·
1 teaspoon ground cinnamon
·
1 tablespoon unsalted butter, softened.
·
1 egg, beaten (for egg wash)
·
2 tablespoons apricot jam
·
1 tablespoon water
·
¼ teaspoon almond extract (optional)
·
Pinch of salt
Tools
·
Rolling pin
·
Sharp knife or pizza cutter
·
Baking sheet lined with parchment paper
·
Small bowl
·
Brush for egg wash
·
Pastry brush for glaze
·
Cooling rack
Instructions
Step 1.
Preheat your oven to 400°F (200°C). Line a baking sheet with
parchment paper and set it aside.
Step 2.
Roll out the puff pastry on a lightly floured surface to a
thickness of around ¼ of an inch.
Step 3.
In a small bowl, combine the almond paste, sugar, cinnamon,
softened butter, almond extract, and salt. Mix well to get a smooth mixture.
Step 4.
Place the almond filling down the middle of the pastry,
leaving a 1-inch border around each edge.
Step 5.
Tuck the edges of the pastry over the filling and overlap
them slightly.
Step 6.
Using a sharp knife, cut the folded strip into four equal
pieces. Next, make diagonal cuts on each one, cutting from the sealed side to
about half an inch before reaching the other side, to create the shape “claw.”
Step 7.
Now, slowly separate the dough pieces to create the
fan-shaped effect resembling bear claws.
Step 8.
Place the cut-out pastries onto the prepared baking sheet.
Brush tops with the beaten egg for a golden glaze.
Step 9.
Bake for 18-20 minutes or until the pastry is puffed and
golden brown.
Step 10.
While the pastry is baking, prepare the glaze by heating the
apricot jam and water in a saucepan over low heat until it's liquid. Strain for
a smooth glaze.
Step 11.
Take out the bear claws from the oven and cool them for five
minutes. After this, brush the glaze over the bear claws when they are still
warm to create a shiny surface.
Step 12.
Serve bear claws warm or at room temperature, sprinkled with
a touch of powdered sugar if desired.
Approximate Macros Per Pastry (Using 4 Servings)
v
Calories: 380
v
Proteins:
v
Fat: 22
v
Carbohydrates:
v
Sugar: 18
v
Sodium: 210
What to serve with this
“A cup of strong coffee or a pot of tea is always good with
almond flavoring—the sweetness pairs perfectly with both,” says Ken Stanley,
pastry chef at the Carlton Hotel in Manhattan. Or serve the bear claws with
berries and a dollop of slightly sweetened whipped cream for a truly indulgent
brunch offering.
They also pair perfectly with a glass of cold sparkling
water and a dash of orange bitters for a refreshing alternative.
Tips & Variations
o
For an added crunch, top the cookies before
baking by scattering sliced almonds.
o
Apricot glaze should instead be replaced by a
powdered sugar glaze that has lemon juice added to it.
o
A pinch of cardamom can also be added to the
filling.
o
Replace butter with dairy-free butter and use
almond milk for an egg-free option.
o Fill with a combination of cheese, herbs, and cooked bacon to make a flavorsome savory variety.
Frequently asked questions
1. Can I make the dough from scratch?
Yes, you can make the dough from scratch using a traditional
laminated dough recipe, which will, however, take a bit more time.
2. Why is my filling too drippy?
The almond paste can be soft, depending on the butter
temperature; refrigerate it for a few minutes before spreading.
3. Can I store the leftover pizza?
It should be stored in an airtight container at room
temperature for up to two days; reheat for a brief time in a 300°F oven.
4. May I freeze the assembled pastries?
Yes, so long as they are frozen on a tray before baking and
then packed into a bag, they can then be baked frozen, adding a few minutes onto
the baking time.
5. Is there a gluten-free version?
Substitute a gluten-free sheet of puff pastry, and the baking
time will not change.
6. What if I do not have apricot jam?
This orange marmalade or a glaze of just honey can be used as a substitute.
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