Made with purchased puff pastry, bear claws are similar to kringle in that they're tender, sweet, and made up of a million crunchy little layers. But bear claws are much easier to make - especially our speedy version.
1⁄2 cup sliced almonds
1⁄4 cup granulated sugar
6 tablespoons unsalted butter, softened
1⁄2 teaspoon ground cinnamon
1 pound prepared puff pastry
1⁄3 cup golden raisins
1 egg plus 1 teaspoon water, whisked together
1⁄4 cup turbinado (raw) sugar
Preheat oven to 400°F. In a food processor, fi nely grind the almonds and sugar. Add the butter, egg, and cinnamon. Process until smooth. Set filling aside.
Roll out puff pastry to 1⁄4-inch thickness. Using a 3-inch round cutter, cut out circles. Spoon 2 teaspoons almond fi lling in the center of each circle. Sprinkle each with raisins. Brush the edges of the circles with water. Fold the circles in half, pressing the edges to seal. Using a knife, cut four “claws” into the folded sides. Place pastries on a baking sheet.
Brush the tops of the pastries with the egg mixture. Sprinkle them with turbinado sugar and sliced almonds. Bake for 12 to 14 minutes or until golden.
Servings: 18 pastries
from Recipes from the Road
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