Bear Claw Pastry

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) milk, lukewarm 1/2 cup (120ml) milk, lukewarm
• 2 1/4 teaspoons (7g) active dry yeast 2 1/4 teaspoons (7g) active dry yeast
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the almond filling: For the almond filling:
• 1 1/2 cups (180g) almond flour 1 1/2 cups (180g) almond flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 egg whites 2 egg whites
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• For the almond glaze: For the almond glaze:
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 2 tablespoons (30ml) milk 2 tablespoons (30ml) milk
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• Optional: Optional:
• Sliced almonds for garnish Sliced almonds for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 42g (Sugars: 20g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt for the dough. Add the cold cubed butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs.
2. 2.
   In a separate small bowl, combine the lukewarm milk, yeast, and vanilla extract. Let it sit for 5 minutes until the yeast activates and becomes frothy.
3. 3.
   Pour the yeast mixture into the dry ingredients and mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Meanwhile, prepare the almond filling by combining the almond flour, granulated sugar, egg whites, and almond extract in a bowl. Mix until well combined and set aside.
6. 6.
   Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into an oval shape, approximately 5 inches long.
7. 7.
   Spoon a generous amount of the almond filling onto the center of each dough oval. Fold the dough over the filling, pinching the edges to seal and create the bear claw shape.
8. 8.
   Place the shaped pastries on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F). Bake the bear claws for 18-20 minutes or until golden brown.
10. 10.
    While the pastries are baking, prepare the almond glaze by whisking together the powdered sugar, milk, and almond extract until smooth.
11. 11.
    Once the bear claws are out of the oven, let them cool for a few minutes before drizzling the almond glaze over the top. Optionally, sprinkle some sliced almonds on top for garnish.
12. 12.
    Serve the Bear Claw Pastries warm or at room temperature.

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for a smooth filling texture.
• Active dry yeast — Ensure the yeast is fresh and active by checking the expiration date and activating it in lukewarm liquid before using.
• Sliced almonds (optional) — Toast the sliced almonds in a dry pan over medium heat until golden for added flavor and crunch.

Tips & Tricks

• For a variation, you can add a sprinkle of cinnamon or a dash of cardamom to the almond filling for an extra layer of flavor.
• If you prefer a sweeter glaze, you can add a bit more powdered sugar to the almond glaze mixture.
• To achieve a shiny finish on the pastries, brush them with an egg wash before baking.
• If you don't have almond flour, you can substitute it with finely ground almonds.
• These pastries are best enjoyed on the day they are made, but you can store them in an airtight container for up to 2 days.

Serving advice

Serve the Bear Claw Pastries as a delightful breakfast treat or as a sweet accompaniment to afternoon tea or coffee. They are best enjoyed warm or at room temperature.

Presentation advice

Arrange the Bear Claw Pastries on a serving platter, drizzle the almond glaze over the top, and sprinkle with sliced almonds for an elegant touch. Serve them individually on small dessert plates or in a lined basket for a casual presentation.