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 cold water
- 1/4 cup almond paste
- 1/4 cup chopped almonds
- 1/4 cup powdered sugar
- 1 egg, beaten
- 1 tablespoon milk
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, sugar, and salt.
2. Add chilled butter to the bowl and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add cold water and mix until the dough comes together.
4. Divide the dough into two equal parts and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. In a small mixing bowl, combine almond paste, chopped almonds, and powdered sugar.
7. On a floured surface, roll out one disk of dough into a rectangle about 1/4 inch thick.
8. Cut the dough into four equal rectangles.
9. Spoon the almond filling onto the center of each rectangle and fold the dough over to create a triangle shape.
10. Use a fork to press the edges of the dough together to seal the filling inside.
11. Repeat with the remaining dough and filling.
12. Place the bear claws onto the prepared baking sheet.
13. In a small bowl, whisk together the beaten egg and milk to create an egg wash.
14. Brush the egg wash over the bear claws.
15. Bake for 20-25 minutes or until golden brown.
16. Let the bear claws cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
5. Temperature:
375°F (190°C)
Serving size:
Makes 8 bear claws
Nutritional information:
Calories: 320
Fat: 19g
Saturated Fat: 8g
Cholesterol: 54mg
Sodium: 150mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 12g
Protein: 5g
Substitutions for ingredients:
- Almond paste can be substituted with marzipan or hazelnut spread.
- Chopped almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add a teaspoon of cinnamon to the almond filling for a spiced flavor.
- Add a tablespoon of orange zest to the dough for a citrusy flavor.
Tips and tricks:
- Make sure the butter is cold when mixing with the flour to create a flaky pastry.
- Use a pastry cutter or your fingers to mix the butter and flour together.
- Refrigerate the dough before rolling it out to make it easier to handle.
- Use a fork to press the edges of the dough together to seal the filling inside.
Storage instructions:
Store the bear claws in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the bear claws in a 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the bear claws on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle chopped almonds or powdered sugar on top of the bear claws.
Pairings:
Pair the bear claws with a cup of coffee or tea.
Suggested side dishes:
Serve the bear claws with fresh fruit or a side of yogurt.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water 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 any utensils used in the preparation of the pastry to prevent the spread of bacteria.
Food history:
Bear claws are a classic pastry that originated in Europe and are typically filled with almond paste or marzipan.
Flavor profiles:
The bear claws have a buttery and flaky pastry with a sweet almond filling.
Serving suggestions:
Serve the bear claws as a breakfast pastry or as a dessert.
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