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
Easy Bear Claw Hack ????
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!
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.
**Click here to see my recipe blog:
More of my BREAKFAST ideas
More of my BRUNCH ideas
*To purchase my cookbook vol 1, click link
**To purchase my cookbook vol 2, click here
***Follow me on Social Media
Facebook @
YouTube @
Pinterest @
#bearclawsrecipe #puffpastryrecipes #catherinesplates
For Business Inquiries please contact me at catherinesplatesed@gmail.com
Write to me at:
Catherine’s Plates
22720 Morton Ranch Road, Suite 160, Box 340
Katy, Texas 77449
Bear claws, croissant dough filled with pastry cream and topped with almond slice and white fondant
Bear Claw Danish Pastry - 2016 Red Carpet Menu for Oscar® - THE CLAWVENANT for THE REVENANT
Welcome to our 2016 Red Carpet Menu for Oscars®! It's our final dessert we call The Clawvenant, in honor of Oscar® Best Picture Nominated The Revenant. Homemade bear claws with a light almond paste and pastry with buttery layers on layers! Get the full recipe and MORE:
- Get KitchAnnette Red Carpet Menus:
- Facebook:
- Twitter:
- Instagram:
- Pinterest:
Bear Claw
Bear Claw Product of the month August