Puff Pastry Bear Claws recipe
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Ingredients
- ⅓ cup superfine sugar ¼ cup unsalted butter, softened 2 large egg yolks ¼ teaspoon almond extract 1 cup ground almonds 1 tablespoon all-purpose flour 1 sheet puff pastry, thawed and rolled out into a 16x16-inch square 1 egg 1 tablespoon water 2 tablespoons sliced almonds, or to taste 2 tablespoons superfine sugar, or to taste
Nutrition Info
- 353.6 caloriescarbohydrate: 30.3 gcholesterol: 89.7 mgfat: 22.3 gfiber: 0.6 gprotein: 9.7 gsaturatedFat: 7.4 gservingSize: -sodium: 87.7 mgsugar: 11.7 gtransFat: : -unsaturatedFat: : -
Directions Puff Pastry Bear Claws
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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.
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 \"claws\". Transfer pastries to a baking sheet.
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.
Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.