Printable | Taste of Home

Almond Bear Claws

1-1/2 cups cold butter, cut into 1/2-inch pieces
5 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1-1/4 cups half-and-half cream
1/4 cup sugar
1/4 teaspoon salt
2 eggs
1 egg white
3/4 cup confectioners' sugar
1/2 cup almond paste, cubed
1 tablespoon water
Coarse or granulated sugar
Sliced almonds

In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a
large bowl, combine yeast and remaining flour. In a saucepan, heat cream, sugar
and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until
smooth. Stir in butter mixture just until moistened. Place dough onto a well
floured surface; roll into a 21-in. x 12-in. rectangle. Starting at a short side,
fold dough in thirds, forming a 12-in. x 7-in. rectangle. Give dough a quarter

Printed from tasteofhome.com Sep 6, 2008

-----------------------Fold------------------------

Almond Bear Claws cont.

turn; roll into a 21-in. x 12-in. rectangle. Fold into thirds, starting with a
short side. Repeat, flouring surface as needed. (Do not chill dough between each
rolling and folding.) Cover and chill for 4 to 24 hours or until firm. For
filling, in a small bowl, beat egg white until foamy. Gradually add
confectioners' sugar and almond paste; beat until smooth. Cut dough in half
widthwise. Roll each portion into a 12-in. square; cut each square into three
12-in. x 4-in. strips. Spread about 2 tablespoons filling down center of each
strip. Fold long edges together; seal edges and ends. Cut into three pieces.
Place on greased baking sheets with folded edge facing away from you. With
scissors, cut strips four times to within 1/2 in. of folded edge; separate
slightly. Repeat with remaining dough and filling. Cover and let rise in a warm
place until doubled, about 1 hour. Lightly beat water and remaining egg; brush
over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or
until golden brown. Remove from pans to wire racks to cool.

Yield: 1-1/2 dozen.