This was a very popular brunch pastry when I had my catering business Movable Feast. I had a client tell me that when playing the game “If you could only choose one food you could take to a desert island…” she and her husband would choose my homemade bear claws.
Mom
Dough:
- 3/4 cup butter
- 2 1/4 tsp active yeast
- 1/4 cup warm water
- 3 eggs, separated
- 1/4 cup sugar
- 1/2 tsp salt
- 2/3 cup half and half
- 3 1/3 cups flour
Filling:
- 1/2 cup butter, softened
- 1 1/3 cups powdered sugar
- 2/3 cup flour
- 8 oz. almond paste
- 1 tsp lemon zest
- 2 egg whites
- 3/4 cup finely chopped almonds
- 3/4 sliced almonds
- Additional sugar for topping
Make Dough: Melt butter, cool to 110°F. In a small bowl, stir yeast into water and let sit until bubbling. Separate eggs, reserving 2 whites for the filling and remaining egg white for the egg wash.
Stir egg yolks into yeast. Add sugar, salt, cream and butter.
Place flour in a large bowl, pour yeast mixture in and mix well. Cover and refrigerate overnight or up to 3 days.
Prepare Filling: Blend all ingredients in food processor until well mixed. Chill until firm.
Assemble: Roll dough on a well-floured surface into a 12″x27″ rectangle. Cut dough into 3 long strips, each about 4″ wide. Divide filling into 3 and roll each portion into a 27″ long rope, using flour if needed. Lay in the center of each dough strip and flatten slightly. Fold dough over filling, overlapping to seal. Cut each strip into 6 pieces. Cut 3 slits in each piece, about 1/2 inch apart. Place on greased baking sheets, curving each piece to form a claw shape.
Preheat oven to 375°F. Brush bear claws with reserved egg white and sprinkle with sliced almonds and sugar. Let rise, uncovered for about 20 minutes, until slightly puffy.
Bake for 15 minutes, until golden brown.
Spencer Family Cookbook 