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The bear claw is essentially a type of Danish, a flaky, sweet pastry that often comes filled with a nut, cream, or fruit filling, according to the authors of "Sweet Treats Around the World: An Encyclopedia of Food and Culture." But the history of the Danish really begins with Austrian pastry.
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Buttery Almond Bear Claws â â â â â 5 from 8 reviews Prep Time: 2 hours Cook Time: 15 mins Total Time: 15 mins Yield: 18 1 x Category: Breakfast Method: Bake Cuisine: American These Buttery Almond Bear Claws are a family tradition that I love. Who could resist that tender pastry with the sweet almond filling?
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Fill about 1-2 tablespoon of almond filling to the puff pastry square. Then, fold each strip over the almond filling and press down with your fingers to seal it. Cut about œ inch slits into the sealed edge to make the bear claw. Mix the egg yolk with one teaspoon of water. Next, brush each piece with egg wash and sprinkle sliced almonds over.
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Bear Claws Makes 12 bear claws Ingredients 4 cups (500 grams) all-purpose flour 2œ cups (567 grams) cold unsalted butter, cubed 2 teaspoons (6 grams) kosher salt Ÿ cup (180 grams) cold water 1 large egg (50 grams) 1 teaspoon (5 grams) whole milk Marzipan Filling (recipe follows) œ cup (57 grams) sliced almonds
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Whisk together the dry ingredients in a large bowl, then pour the wet ingredients into the middle (photo 2). Mix it all up: Use a spoon to mix the dough together (photo 3), then turn it out onto a lightly floured surface and just knead enough to pull it into a mostly smooth ball. Flatten it out a bit (photo 4).
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Bear Claws Add a Review Total Time Prep: 1 hour + rising Bake: 10 min. Makes 9 rolls Updated: Jun. 27, 2023 You don't have to head to gourmet bakeries to indulge in this sweet pastry. This recipe lets you master rich flaky pastries at home.âTaste of Home Test Kitchen, Greendale, Wisconsin Bear Claws Recipe photo by Taste of Home Rate Reviews
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What Is A Bear Claw? This sweet pastry is typically made with a yeast based dough and a sweet filling that is almond flavored and frequently made with a combination of ingredients including almond paste. The pastry is commonly topped with almonds as well. The bear claw pastry is shaped into a rectangle or semicircle with slits cut into one side.
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Using a small bowl, combine the sugar and ground cinnamon. Sprinkle this mixture evenly on top of bear claws. Finally, sprinkle almonds evenly on top of cinnamon-sugar mixture. (If necessary, lightly brush the tops of bear claws with more egg wash so that the almonds stick.) Bake for 14-16 minutes, or until golden brown.
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Place the bowl in the fridge. In the bowl of a stand mixer, add the remaining 2 cups flour and yeast; whisk to combine. In a saucepan or microwave-safe dish, heat the half and half, sugar and salt to between 120 and 130°F. Add to yeast and flour mixture in stand mixer bowl. Add egg.
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Bear Claw A bear claw is a sweet pastry originating from the United States. Believed to have been invented during the mid-1920s, it is usually prepared with flour, butter, eggs, and milk, while the filling is typically prepared with a combination of chopped almonds, egg whites, sugar, and almond extract, if desired.
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Completing the simplistic (and yet outlandish design) is Bravest Studios' logo stamped onto the footbed. Those looking to can grab a paws-itively eye-catching piece of footwear can purchase the Bravest Studios "Bear Claws" on December 29, 2023, for $110 at BravestStudios.com. Keep it locked on Nice Kicks on Instagram and the sneaker.
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Bear claw pastries are a type of sweet pastry that is named for their shape, which is said to resemble a bear's claws. There are many variations on bear claws but our favorite is one that is similar to a Danish where it is made from a sweet yeast dough that is rolled out and filled with an almond paste mixture.
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Melt in 40-second bursts at half power in a microwave, stirring until the mixture is smooth. Stir in the confectioners' sugar and vanilla. The mixture will be thick; if it's still runny, add another 1/4 cup confectioners' sugar. To assemble: Line a large baking sheet with parchment. Unwrap and roll the dough to a 12" x 18" rectangle.
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That same year, the term "bear claw" was used to refer to filled coffee cakes in an advertisement published in the Los Angeles Evening Express, and back in 1914, a California-based German.
Bear Claw Closeup Detail Photograph by Dancasan Photography Fine Art America
Using a large, heavy rolling pin, roll out the dough into a 20- by 15-inch (50 by 38cm) rectangle. Using a sharp knife, cut the dough into twelve 5-inch (12 cm) squares. Place a dough square in front of you. Place one of the almond filling logs Ÿ-inch (2 cm) up from the bottom of the square.
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Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips. Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper. Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water.