Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup maple syrup
- 1/4 cup chopped pecans
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1 egg, beaten
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Special equipment needed:
- Pastry brush
- Rolling pin
- Parchment paper
- Baking sheet
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine flour, granulated sugar, and salt. Add chilled butter and mix until the mixture resembles coarse crumbs.
2. Gradually add milk and mix until the dough comes together. Knead the dough on a floured surface until it becomes smooth.
3. Roll out the dough into a rectangle shape, about 1/4 inch thick.
4. In a separate bowl, mix together chopped pecans, brown sugar, and cinnamon. Sprinkle the mixture over the dough.
5. Fold the dough in half and roll it out again into a rectangle shape. Repeat this process two more times.
6. Cut the dough into triangles and shape them into bear claws. Place the bear claws on a baking sheet lined with parchment paper.
7. In a small bowl, whisk together maple syrup and beaten egg. Brush the mixture over the bear claws.
8. Bake the bear claws in a preheated oven at 375°F for 20-25 minutes, or until golden brown.
9. In a separate bowl, mix together powdered sugar, milk, and vanilla extract to make the glaze.
10. Once the bear claws are done baking, let them cool for a few minutes. Drizzle the glaze over the bear claws and serve.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 8-10 bear claws
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 47g
Protein: 4g
Substitutions for ingredients:
- You can use any type of nuts instead of pecans.
- Instead of maple syrup, you can use honey or agave nectar.
Variations:
- Add chocolate chips to the filling for a chocolatey twist.
- Add dried fruit to the filling for a fruity twist.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture.
- Don't overwork the dough, as it can become tough.
- Use a pastry brush to evenly distribute the egg and maple syrup mixture over the bear claws.
Storage instructions:
Store the bear claws in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bear claws, place them in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Serve the bear claws on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with additional chopped nuts or a drizzle of melted chocolate.
Pairings:
Serve with a hot cup of coffee or tea.
Suggested side dishes:
Serve with fresh fruit or a side of yogurt.
Troubleshooting advice:
- If the dough is too dry, add more milk.
- If the dough is too wet, add more flour.
Food safety advice:
Make sure to wash your hands and all surfaces before and after handling the dough.
Food history:
Bear claws are a type of pastry that originated in Europe and were brought to America by immigrants.
Flavor profiles:
The bear claws have a sweet and nutty flavor, with a hint of cinnamon and maple.
Serving suggestions:
Serve the bear claws as a breakfast pastry or as a dessert.
Related Categories
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Taste: Sweet, Maple, Nutty, Buttery, Cinnamon, Maple-Flavored, Cinnamon-Spiced