Mini Mock Bear Claws Recipes

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CINNAMON BEAR CLAWS (ONCE A MONTH COOKING)



Cinnamon Bear Claws (Once a Month Cooking) image

Pull these from the freezer for a yummy breakfast. Think ahead the night before for a quick warm roll directly from the over--the smell is sure to wake up the family and get them to the table!

Provided by TishT

Categories     Breads

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

danish pastry dough, posted separately
4 tablespoons sweet butter, melted
1/2 teaspoon ground cinnamon, mixed with
2 tablespoons granulated sugar
1/2 cup chopped walnuts or 1/2 cup pecans
1/4 cup chopped raisins
1 teaspoon lemon rind, grated
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 tablespoon milk

Steps:

  • On a lightly floured pastry cloth or floured board, roll dough to an 18x9-inch rectangle.
  • Brush with half of butter, then sprinkle generously with cinnamon sugar mixture, leaving a 1/4-inch edge all around. Combine nuts, raisins and peel.
  • Sprinkle evenly over sugared surface.
  • From longer side, fold one third of dough over.
  • Then bring opposite side over this, to make a three layer strip 18x3-inches.
  • Pinch together, to seal. With a sharp knife, cut strip crosswise into 6 sections.
  • On folded side of each, make 3 1-inch cuts, evenly spaced TO FREEZE: Arrange on tray.
  • Separate "claws" slightly.
  • Brush tops with rest of butter. Wrap tray with foil; seal, label and freeze TO BAKE: Line a cookie sheet with brown paper.
  • Arrange "claws" 2 inches apart on ungreased brown paper.
  • Let rise in warm place until double in bulk about 1- 1 1/4 hour. Meanwhile preheat the oven to 375°F.
  • Mix the ingredients for the sugar glaze together in a small bowl.
  • Bake 15-20 minutes or until golden brown.
  • Let cool slightly on wire rack.
  • Drizzle glaze over warm rolls.
  • Note: You can serve these in the morning for breakfast by pulling them out of the freezer the night before and let them thaw in the refrigerator overnight on a brown paper lined sheet.

EMERIL'S BEAR CLAWS, DANISH TWISTS, DANISH POCKETS



Emeril's Bear Claws, Danish Twists, Danish Pockets image

From "The Essence of Emeril: Breakfast Breads" Recipe. Off of Food Network. Posted here for safekeeping. All three methods are posted below. Requires "Basic Danish Dough," recipe #202615.

Provided by Jessica T

Categories     Breads

Time 47m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup egg wash
1/2 cup almond filling
1/2 cup blanched almond, crushed
1/2 cup apricot jam (glaze)
1/2 cup cream cheese, whipped sweetened
1/4 cup raspberry jam
1/4 cup blueberry jam

Steps:

  • **Divide the dough in thirds. A separate recipe for each type of Danish is preferred. Increase the fillings for each type. This recipe makes about 6 of each, depending on size of Danish.
  • Bear Claws: Roll the dough out to 1/8-inch thick. The longer the dough the more claws yielded. Egg wash the entire piece of dough. Spread a thin layer of almond filling horizontally down the center third of the dough. Fold the bottom third of the dough up to cover the filling. Fold the top third of the dough down, like your folding a business letter. Egg wash the dough. Sprinkle with crushed almonds. Cut 2-ounce portions. Make three slashes into the side of each portion, and spread gently into a horse-shoe shape to separate the toes. Proof until dough in size about 15 to 20 minutes. Bake until golden brown, about 10 to 12 minutes. Brush with apricot glaze.
  • Danish twists: Roll the dough 1/8-inch thick. The longer the length the more twists yielded. Egg wash the dough lightly, sprinkle the entire surface with cinnamon sugar. Fold the dough in half from top to bottom. Slice 2-ounce strips with a pastry wheel. Twist loosely into desired shapes. Place on a baking sheet. Egg wash each twist. Proof until the dough doubles in size, about 15 to 20 minutes. Bake until golden, about 10 to 12 minutes. Remove from the oven and brush with apricot glaze.
  • Filled Pockets: Roll the dough about 16 by 24 inches by 1/4-inch thick. Egg wash the dough. Cut the dough into 4 squares. Fold two opposite corners to overlap the center of the square. Egg wash the center portion of the pastry. Fill the open corners with the cheese or fruit filling. Proof the dough until dough in size, about 15 to 20 minutes. Bake until golden, about 10 to 12 minutes. Remove from the oven and brush with apricot glaze.

Nutrition Facts : Calories 414.5, Fat 19.4, SaturatedFat 7.1, Cholesterol 31.9, Sodium 119.7, Carbohydrate 57.7, Fiber 2.4, Sugar 35.1, Protein 6.6

PUFF PASTRY BEAR CLAWS



Puff Pastry Bear Claws image

Puff pastry with an almond filling: simple, yet delicious!

Provided by Da Momb

Categories     Bread     Yeast Bread Recipes

Time 1h

Yield 8

Number Of Ingredients 11

⅓ cup superfine sugar
¼ cup unsalted butter, softened
2 large egg yolks
¼ teaspoon almond extract
1 cup ground almonds
1 tablespoon all-purpose flour
1 sheet puff pastry, thawed and rolled out into a 16x16-inch square
1 egg
1 tablespoon water
2 tablespoons sliced almonds, or to taste
2 tablespoons superfine sugar, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
  • Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over the filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on the bottom edge to make the "claws". Transfer pastries to a baking sheet.
  • Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
  • Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 30.3 g, Cholesterol 89.7 mg, Fat 22.3 g, Fiber 0.6 g, Protein 9.7 g, SaturatedFat 7.4 g, Sodium 87.7 mg, Sugar 11.7 g

BEAR CLAWS, PITTSBURGH STYLE!



Bear Claws, Pittsburgh Style! image

Bear Claws get their name from three or four small cuts made in the pastry. Gentle bending and spreading of the pastry forms a bear claw. Bear Claws are made with a sweet yeast dough or Danish pastry dough. These are filled with dates, raisins and nuts. My late grandmother loved these, especially when they were fresh from the bakery! This recipe was originally printed in the Kitchen Mailbox column of the Pittsburgh Post-Gazette, March 29, 2001.

Provided by Shannon Cooks

Categories     Breads

Time 1h45m

Yield 18 pastries, 18 serving(s)

Number Of Ingredients 15

1/2 cup milk
1/2 cup sugar
1 1/2 teaspoons salt
1/4 cup butter or 1/4 cup margarine
1/2 cup warm water (105-115 degrees)
2 (1/4 ounce) packages active dry yeast
2 eggs, beaten
4 1/2 cups unsifted flour
2 tablespoons melted butter (for brushing on the dough)
1 1/2 cups chopped dates
3/4 cup raisins
3/4 cup chopped nuts, divided
5 tablespoons sugar, divided
1 teaspoon lemon rind
1 egg yolk, combined with 2 tablespoons water

Steps:

  • FOR THE DOUGH: Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm.
  • Measure warm water into large bowl and sprinkle on the yeast. Stir until dissolved. Stir in lukewarm milk mixture, eggs and half of the flour -- beat until smooth. Stir in remaining flour to make a stiff dough. Turn out on a floured board and knead 8 minutes or place in an electric mixer with a dough hook until smooth and elastic. Place in a greased bowl, turning to grease top of dough.
  • Cover and let rise until doubled in bulk. Punch down and shape as desired.
  • Divide dough in half. Roll out half of dough on floured board into a 9-by-18-inch rectangle. Brush with 1 tablespoon of the melted butter.
  • Combine dates, raisins and lemon rind with 1/2 cup of the nuts and 3 tablespoons of the sugar. Sprinkle half of this filling over the dough.
  • Fold outside third of dough over center; fold again to make a 3-layer strip 18 inches long. Pinch ends to seal.
  • Cut and divide into 9 2-inch sections. Make four 1/4-inch cuts in one side of each section. Place on greased baking sheets and shape into bear claws by separating the four cut sections.
  • Repeat with remaining dough and filling.
  • Combine egg yolk and water. Brush rolls and sprinkle with 1/4 cup nuts and remaining sugar.
  • Let rise, uncovered, until doubled in bulk, about one hour. Bake at 400 degrees for 10 to 15 minutes or until golden.

Nutrition Facts : Calories 294.1, Fat 8.2, SaturatedFat 3.3, Cholesterol 45.1, Sodium 272.9, Carbohydrate 51, Fiber 2.9, Sugar 22.4, Protein 6.2

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