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.
How To make Bear Claws's Videos
Bear Claw (Almond Danish), the easy way, , puff pastry recipe
Preheat the oven to 400°F (200°C).
Bake for 20 to 25 minutes, or until golden.
Bear claw (Almond Danish), the easy way:
One 17.3-ounce box frozen puff pastry sheets,
thawed (this recipe is for one sheet of puff pastry)
(Flour and Water as much as you need)
1/2 tsp ground Cinnamon or as much as you like
5 to 7 oz Almond paste(Odense Paste Almond Baking - 7 Oz)
Toast Almond Slices as much as you like
Egg Wash:
1 Egg
1 tsp Water
1/4 tsp ground Cinnamon(Opt.)
Glaze:
1 C Powdered Suger
2 Tsp Whole Milk
2 drops of
Vanilla extract
ATT: Tsp is Tablespoon
tsp is Teaspoon
C for Cup
Bear Claws | Perfect For Fall
During the fall season of heavy comfort dishes, bear claws are a refreshing light dessert that can be scaled up easily for a party-pleasing treat.
Ingredients:
-1 package of puff pastry sheets (2 sheets)
-7 ounces of marzipan or almond paste
-50g sugar (1/4 cup)
-57g softened (4 tbsp)
-1 egg, separated
-Sliced almonds (for garnish)
Glaze:
-60g powdered sugar (1/2 cup)
-Squeeze of lemon juice
-1 tsp vanilla extract
-Enough milk for desired consistency
Products I use:
-Kitchen Scale:
-Tojiro Chef's Knife:
-Enamel Cast Iron Dutch Oven:
-10 Cast Iron:
-Air Fryer:
-Duxtop Induction Burner:
-Garlic Press:
-Potato Ricer:
-Bulk Maldon Flakey Salt:
-Instant Read Thermometer:
-Candy/Frying Thermometer:
-Microplane zester:
-Vacuum sealer:
Making Bear Claws
Me making Bear Claws at Gold N Glaze Donut Shop.
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The Easiest BEAR CLAW Recipe | A Pastry Breakfast Treat
The Easiest BEAR CLAW Recipe | Breakfast Treat Make your own Pastry Breakfast Treat with this easy recipe using puff pastry and almond paste. Then top with an easy icing recipe.
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Bear Claw
Bear Claw Product of the month August