Puff Pastry Bear Claws
Description
Make this recipe for puff pastry bear claws by filling a puff pastry sheet with almond filling, almonds, and a sprinkling of sugar — simple yet delicious.
Ingredients
•
1/3 cup superfine sugar
•
1/4 cup unsalted butter, softened
•
2 large egg yolks
•
1/4 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 superfine sugar, or to taste
•
2 tablespoons sliced almonds, or to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Beat ⅓ cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks; beat well. Beat in almond extract. Stir in ground almonds and flour until reaches a thick paste-like consistency.
3
Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in lower center of each piece puff pastry. Fold puff pastry over filling; press edges together to seal. Make three ½-inch cuts, equally spaced apart on bottom edge, to make "claws." Transfer pastries to a baking sheet.
4
Whisk whole egg and water together in a bowl; brush on each bear claw, then sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
5
Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.