Name: Puff Pastry Bear Claws
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Superfine sugar - ⅓ cup; Unsalted butter, softened - ¼ cup; Large egg yolks - 2; Almond extract - ¼ teaspoon; Ground almonds - 1 cup; All-purpose flour - 1 tablespoon; Sheet puff pastry, thawed and rolled out into a 16x16-inch square - 1; Egg - 1; Water - 1 tablespoon; Sliced almonds, or to taste - 2 tablespoons; Superfine sugar, or to taste - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Puff Pastry Bear Claws

1. Superfine sugar - ⅓ cup

2. Unsalted butter, softened - ¼ cup

3. Large egg yolks - 2

4. Almond extract - ¼ teaspoon

5. Ground almonds - 1 cup

6. All-purpose flour - 1 tablespoon

7. Sheet puff pastry, thawed and rolled out into a 16x16-inch square - 1

8. Egg - 1

9. Water - 1 tablespoon

10. Sliced almonds, or to taste - 2 tablespoons

11. Superfine sugar, or to taste - 2 tablespoons

How to cook deliciously - Puff Pastry Bear Claws

1. Stage

Preheat oven to 400 degrees F (200 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.