Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup cold water
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds
- 1 egg, beaten
- 1 tablespoon water
Special equipment needed:
- Rolling pin
- Pastry brush
- Piping bag or plastic bag with a small corner cut off
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the cold water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. In a separate mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract and mix until well combined.
4. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick. Cut the dough into 8 equal rectangles.
6. Spoon the cream cheese filling into a piping bag or plastic bag with a small corner cut off. Pipe the filling onto the center of each rectangle, leaving a border around the edges.
7. Fold the dough over the filling to create a triangle shape. Use a fork to press the edges together to seal.
8. In a small bowl, whisk together the beaten egg and water to make an egg wash. Brush the egg wash over the top of each pastry.
9. Sprinkle sliced almonds over the top of each pastry.
10. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
8 pastries
Nutritional information:
Calories: 310
Fat: 19g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 190mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 10g
Protein: 5g
Substitutions for ingredients:
- Almonds can be substituted with any other nuts or omitted entirely.
- Granulated sugar can be substituted with brown sugar or honey.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Cream cheese can be substituted with ricotta cheese or mascarpone cheese.
Variations:
- Add fruit preserves or fresh fruit to the cream cheese filling for a fruity twist.
- Add chocolate chips or cocoa powder to the dough for a chocolatey flavor.
- Add cinnamon or nutmeg to the cream cheese filling for a spiced flavor.
Tips and tricks:
- Make sure the butter is cold when working it into the flour mixture to ensure a flaky pastry.
- Chill the dough before rolling it out to make it easier to work with.
- Use a sharp knife or pizza cutter to cut the dough into rectangles.
- Use a fork to press the edges of the pastry together to ensure a tight seal.
- Brush the egg wash lightly to avoid a soggy pastry.
Storage instructions:
Store the pastries in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pastries in a preheated oven at 350°F (175°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the pastries on a platter with a dusting of powdered sugar and sliced fruit.
Garnishes:
Garnish with powdered sugar, sliced fruit, or a drizzle of chocolate.
Pairings:
Pair with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve with a side of fresh fruit or a side salad.
Troubleshooting advice:
- If the dough is too dry, add more water a tablespoon at a time until it comes together.
- If the dough is too sticky, add more flour a tablespoon at a time until it is workable.
- If the pastries are not sealing properly, try wetting the edges with a little water before pressing them together.
Food safety advice:
Make sure to refrigerate the pastries if not consuming immediately to avoid spoilage.
Food history:
Bear claws are a type of pastry that originated in Europe and were brought to America by immigrants. They are named after their shape, which resembles a bear's claw.
Flavor profiles:
Creamy, sweet, nutty, and buttery.
Serving suggestions:
Serve warm or at room temperature as a breakfast pastry or snack.
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