Crescent Bear Claws

Recipe by SkinnyMinnie
READY IN: 50mins


  • 1
  • 2
    tablespoons milk
  • 1
    cup plain breadcrumbs
  • 2
    tablespoons sugar
  • 2
    tablespoons butter, melted
  • 14
    cup water
  • 2
    teaspoons almond extract
  • 12
    cup sugar
  • 14
    cup water
  • 1
    tablespoon light corn syrup
  • 1
    (8 ounce) can refrigerated crescent dinner rolls
  • 13 - 12
    cup sliced almonds
  • 2
    tablespoons water


  • Heat oven to 375ºF. Line cookie sheet with parchment paper.
  • In a medium bowl, beat egg lightly with whisk. Place 1/2 of the egg (about 1 1/2 Tbs.) in a custard cup and beat in the milk until well blended. Set this aside, it will be used as a wash later.
  • To the remaining egg in the bowl, stir in the remaining filling ingredients until well blended.
  • Meanwhile, in 1-quart heavy saucepan, mix glaze ingredients. Heat to boiling and remove from heat; cool while making rolls.
  • On a lightly floured work surface, unroll dough; press into a 12x8-inch rectangle, firmly pressing perforations to seal.
  • Spoon filling into a 12x2-inch strip lengthwise down the center 1/3 of the dough.
  • Fold 1/3 of dough over filling. Then fold the filling-topped section over the last 1/3 of dough so the seam is on the bottom.
  • With hand, gently flatten 1-inch wide strip of dough along one long side of folded dough.
  • Cut folded dough crosswise into 6 (2-inch) pastries. Along flattened edge of each pastry, cut 1-inch long cuts about 1/2 inch apart.
  • Lightly brush the egg-milk mixture from earlier over each pastry. Place almonds on a plate and invert each pastry onto almonds. Press gently so almonds stick to dough.
  • Place almond side up on the cookies sheet, spreading each cut slightly to form claw like shape. Sprinkle remaining almonds over top of pastries.
  • Bake for 15-18 min or until golden brown. Remove to wire rack and cool for 5 minute.
  • Drizzle cooled glaze over each pastry.
  • In another small bowl, mix icing ingredients until smooth - if too thick, add 1/2 teaspoons water at a time until drizzling consistency. Drizzle icing over cooled pastries.