Recipe by Buster's friend
Cool weather is coming & I adore a fresh bear claw with a steaming hot cup of coffee. When I came across this recipe I had to save it. From the Wichita Eagle, this blue ribbon winner at the Kansas State Fair was the winner of the Fleischmann's Yeast "Bake for the Cure" Contest. It was created by Laura McReynolds of Hutchinson, KS. The prep time includes chilling & risings so it is not as labor intensive as the time suggests.
Top Review by AQueen
Delicious bear claws. The dough was a dream to work with. It wasn't quite as flaky as I expected but still good. The filling seemed a little light but the flavor is excellent. I followed the directions except I added slivered almonds on the inside and then drizzled with a basic powdered sugar glaze. I had a little piece of dough leftover because I didn't have enough filling so I lined those with preserves and they were delicious too. Definitely will be trying to makem these again.
- 1 1⁄2 cups butter, cold, cut into 1/2-inch pieces (3 sticks)
- 5 cups all-purpose flour, divided
- 1⁄4 ounce Fleischmann's active dry yeast (1 pkg.)
- 1 1⁄4 cups half-and-half cream
- 1⁄4 cup sugar
- 1⁄4 teaspoon salt
- 1 egg
- 1 egg white
- 3⁄4 cup powdered sugar
- 1⁄2 cup almond paste, cubed
- 1 tablespoon water
- 1 egg
- sugar, coarse granulated
- almonds, sliced
Directions See How It's Made
- In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a mixing bowl, combine Fleischmann's yeast and remaining flour. In a saucepan, heat cream, sugar and salt to 120 to 130 degrees. Add to yeast mixture with 1 egg; mix well. Stir in butter mixture just until moistened.
- Turn onto a lightly floured surface; knead 10 times. Roll into a 21x12-inch rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-inch rectangle. Cover and chill for 1 hour.
- For filling, in a mixing bowl, beat egg white until foamy. Gradually add powdered sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-inch square; cut each square into three 12x4-inch strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces.
- Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2-inch of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour. Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375 degrees for 15 minutes or until golden brown. Remove from pans to wire racks to cool.