Recipe by Tish
Pull these from the freezer for a yummy breakfast. Think ahead the night before for a quick warm roll directly from the over--the smell is sure to wake up the family and get them to the table!
Top Review by rsarahl
I love bear claws and enjoyed this recipe. The only issue I had was with the nuts and raisins. I bluntly chopped these filling ingredients and when I sliced the filled dough and then slit the claws a lot of the filling toppled out. I have since tried this recipe again having pulsed the nuts and raisins in the food processor into a coarsely ground paste (it only took a couple of pulses). The paste spread easily and adhered to the dough when sliced, yielding a batch of bear claws with all of the filling inside instead of some on the baking sheet. The taste is exactly the same(yummy), of course, just more filling in each claw! This pastry is a great breakfast treat, but is equally nice with a cup of afternoon tea. Thanks!
- danish pastry dough, posted separately
- 4 tablespoons sweet butter, melted
- 1⁄2 teaspoon ground cinnamon, mixed with
- 2 tablespoons granulated sugar
- 1⁄2 cup chopped walnuts or 1⁄2 cup pecans
- 1⁄4 cup chopped raisins
- 1 teaspoon lemon rind, grated
- 1⁄2 cup confectioners' sugar
- 1⁄4 teaspoon vanilla extract
- 1 tablespoon milk
Directions See How It's Made
- On a lightly floured pastry cloth or floured board, roll dough to an 18x9-inch rectangle.
- Brush with half of butter, then sprinkle generously with cinnamon sugar mixture, leaving a 1/4-inch edge all around. Combine nuts, raisins and peel.
- Sprinkle evenly over sugared surface.
- From longer side, fold one third of dough over.
- Then bring opposite side over this, to make a three layer strip 18x3-inches.
- Pinch together, to seal. With a sharp knife, cut strip crosswise into 6 sections.
- On folded side of each, make 3 1-inch cuts, evenly spaced TO FREEZE: Arrange on tray.
- Separate "claws" slightly.
- Brush tops with rest of butter. Wrap tray with foil; seal, label and freeze TO BAKE: Line a cookie sheet with brown paper.
- Arrange "claws" 2 inches apart on ungreased brown paper.
- Let rise in warm place until double in bulk about 1- 1 1/4 hour. Meanwhile preheat the oven to 375°F.
- Mix the ingredients for the sugar glaze together in a small bowl.
- Bake 15-20 minutes or until golden brown.
- Let cool slightly on wire rack.
- Drizzle glaze over warm rolls.
- Note: You can serve these in the morning for breakfast by pulling them out of the freezer the night before and let them thaw in the refrigerator overnight on a brown paper lined sheet.