Puff Pastry Bear Claws

Puff Pastry Bear Claws

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TalaMom 0

"Puff pastry with an almond filling: simple, yet delicious!"

Ingredients

45 m {{adjustedServings}} servings 354 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
  3. Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over the filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on the bottom edge to make the 'claw'. Transfer claws to a baking sheet.
  4. Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
  5. Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

Footnotes

  • Cook's Note:
  • To make ground almonds, freeze whole almonds, then place in a food processor and grind in short bursts. Do not over process or allow them to get warm, otherwise they will turn into almond butter.
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