Almond Bear Claw pastries
Simple to make
Easier than you think
As yummy as your neighborhood bakery
For ease, this recipe is tailored to use Pepperidge Farms Puff Pastry Sheets to minimize extra work and portion control. Preheat oven to 400 degrees.
1.1 lb. Pepperidge Farms Puff Pastry, 2 sheets
2 egg yolks
7 oz. almond paste, not Marzipan
1 tsp. almond extract
4 Tbl. butter
2 egg whites
3/4 cup powdered sugar
3/4 cup ground almonds (aka almond flour)
1 tsp cinnamon
1/2 cup powdered sugar
1/2 tea. fresh lemon juice
pinch of fresh lemon zest
Defrost overnight (at least 12 hours) two puff pastry sheets in the refrigerator.
Prepare the filling thoroughly mixing evenly. Consistency should be slightly thick like a dry paste.
On a non stick, surface, such as plastic wrap. make 8 rectangular shape patties of filling approx. 3" x 1.5" on plastic and place in freezer or refrigerator to harden. This will make it easier to wrap in the puff pastry without oozing out sealed edges.
Take one sheet of puff pastry, unfold on a lightly floured surface and cut into four equal squares. In each square take one almond filling patty and place on 1/2 of the square, not in the center of the square. Make sure filling extends leaving 1/2-inch margin from the edge.
Brush egg yolk on all four edges. Fold over and seal like an envelope over filling using the tines of a fork to ensure filling does not ooze out during baking.
With a sharp chef's knife cut 5 slits all the way through the pastry on the fold side through the filling about 1-inch in length.
-> Prepare only 4 Bear Claws at a time and bake only four at a time. While baking the first batch begin preparing the second batch of four.
Place on a baking sheet over parchment paper, brush top with egg yolk and sprinkle with sliced almonds (pecans were used in picture above)
Bake in a 400-degree preheated oven 20-25 minutes. An electric oven may only require 15-20 minutes.
Prepare the icing using as little lemon juice as possible and stirring with a fork. Add just enough juice to make a paste that can be dripped from the end of a fork. The lemon zest is great sharp fresh flavor.
Drizzle icing only when bear claw is completely cooled or icing will melt into pastry.
NOTE: Make ahead and freeze for future use, defrost before baking.