Are you ready to unleash your inner baker and create some truly irresistible treats? Then get ready to bake up a batch of these heavenly bear claws! This recipe delivers perfectly flaky layers, a delightful sweetness, and a satisfyingly crunchy almond topping. These aren't your average pastries; they're a delicious journey into homemade baking bliss, perfect for breakfast, brunch, or an afternoon delight. Whether you're a seasoned baker or just starting out, this easy recipe will guide you every step of the way. Let's get started!
Ingredients:
For the Dough:
- 1 cup (2 sticks) unsalted butter, very cold and cubed
- 2 ¼ cups all-purpose flour, plus more for dusting
- ½ cup granulated sugar
- 1 teaspoon salt
- ½ cup ice water
For the Filling:
- ½ cup almond paste
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
For the Topping:
- ¼ cup sliced almonds
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
Making the Dough:
- Combine dry ingredients: In a large bowl, whisk together flour, granulated sugar, and salt.
- Cut in butter: Add the very cold, cubed butter to the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add ice water: Gradually add the ice water, mixing until the dough just comes together. Be careful not to overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll.
Assembling and Baking the Bear Claws:
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12x18 inch rectangle.
- Prepare the filling: In a small bowl, combine the almond paste, granulated sugar, and vanilla extract. Mix until well combined.
- Spread the filling: Spread the almond paste mixture evenly over the rolled-out dough.
- Cut and shape: Cut the dough into 6 equal rectangles (approximately 4x6 inches). Cut each rectangle diagonally to create a triangle.
- Create the bear claw shape: Gently stretch the dough to make the triangles a bit larger. Starting at the wide end, roll the triangle up tightly towards the pointed end. Curve the rolled dough slightly into a bear claw shape.
- Prepare the topping: In a small bowl, combine the sliced almonds, granulated sugar, and cinnamon.
- Egg wash and topping: Brush the bear claws with the lightly beaten egg. Sprinkle generously with the almond topping.
- Bake: Bake in a preheated oven at 375°F (190°C) for 18-20 minutes, or until golden brown.
- Cool and enjoy: Let the bear claws cool slightly on a wire rack before serving. Enjoy warm!
Tips for the Best Bear Claws:
- Use very cold butter: This is crucial for achieving a flaky pastry.
- Don't overmix the dough: Overmixing develops the gluten, resulting in a tough pastry.
- Chill the dough thoroughly: This prevents the butter from melting during baking.
- Don't overcrowd the baking sheet: This ensures even baking and prevents sticking.
Variations:
- Add chocolate chips to the almond paste filling for a chocolate almond bear claw.
- Use different nuts, such as pecans or walnuts, in the topping.
- Drizzle with a simple glaze after baking for extra sweetness.
Nutritional Information (per bear claw, approximate):
- Calories: Approximately 300-350
- Fat: Approximately 18-20g
- Carbohydrates: Approximately 35-40g
- Protein: Approximately 4-5g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This easy bear claw recipe is perfect for any occasion. Enjoy the delicious results of your homemade baking. These delectable pastries are sure to impress your family and friends, becoming a new favorite in your recipe book. Happy baking!