Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup milk
- 1 large egg
- 1 tablespoon active dry yeast
- 1/4 cup warm water
- 1/2 cup almond paste
- 1/4 cup chopped almonds
- 1/4 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1 egg yolk
- 1 tablespoon water
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Pastry brush
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, sugar, and salt. Add chilled butter and mix on low speed until the mixture resembles coarse crumbs.
2. In a separate bowl, whisk together milk and egg. Add to the flour mixture and mix until a dough forms.
3. In a small bowl, dissolve yeast in warm water. Add to the dough and mix until well combined.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 375°F.
6. In a small bowl, mix together almond paste, chopped almonds, powdered sugar, softened butter, almond extract, and vanilla extract until well combined.
7. On a floured surface, roll out the dough into a rectangle about 1/4 inch thick.
8. Cut the dough into 4-inch squares.
9. Place a spoonful of the almond filling in the center of each square.
10. Fold the corners of the square over the filling and pinch to seal.
11. Place the pastries on a parchment-lined baking sheet.
12. In a small bowl, whisk together egg yolk and water. Brush the mixture over the pastries.
13. Bake for 15-20 minutes or until golden brown.
14. Let the pastries cool for 10 minutes before serving.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
Makes 8 pastries
Nutritional information:
Calories: 360
Fat: 21g
Carbohydrates: 36g
Protein: 6g
Substitutions for ingredients:
- Almond paste can be substituted with marzipan.
- Chopped almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add a drizzle of chocolate on top of the pastries.
- Use raspberry jam instead of almond filling.
- Add a sprinkle of cinnamon to the almond filling.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Let the dough rise in a warm place to ensure it doubles in size.
- Use a pastry brush to evenly coat the pastries with the egg wash.
- Let the pastries cool slightly before serving to prevent the filling from being too hot.
Storage instructions:
Store the pastries in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the pastries in a 350°F oven for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the pastries on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with sliced almonds or fresh berries.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes easier to handle.
Food safety advice:
Make sure to wash your hands and all surfaces before preparing the dough and filling.
Food history:
Bear claws are a popular pastry in many European countries, including Denmark, where they are known as "Kanelsnegl" or "cinnamon snail."
Flavor profiles:
The Bear Claw Danish has a sweet and nutty flavor with a flaky pastry crust.
Serving suggestions:
Serve the pastries warm with a dollop of whipped cream or a scoop of vanilla ice cream.
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