Easy Bear Claws
I taught a class on Coffeehouse Treats last night. One of the favorites that night were the Easy Bear Claws.
While not a true classic version of a bear claw, these pastries are pretty close. They are pretty tasty, too.
The secret is to start with prepared puff pastry dough. The dough is thawed, filled and sliced. Then it is baked until crispy and golden brown. Once the bear claws cool down a bit, the “toes” are dipped in melted chocolate.
These make a great dessert. I almost always have puff pastry dough in the freezer, so a nice option if you need dessert in a hurry.
Easy Bear Claws
1 package frozen puff pastry (2 sheets) thawed
1 can or jar (10-12 oz.) almond filling
1 c. chocolate chips
1 T. shortening or coconut oil
Open one pastry sheet onto lightly floured surface and spread with half of the filling. Roll up loosely, jelly roll fashion, leaving seam side down on surface. Cut roll in half and each half into thirds. You will have 6 pieces total. On one closed edge of each pastry use scissors (preferred) or a sharp knife to cut 3 “toes”. Do not make cuts on open filling sides. Pull apart slightly. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough and filling. Bake in a preheated 425-degree oven until golden, about 20-25 minutes. Cool on wire rack. Melt together chocolate and shortening in microwave-safe bowl in microwave. Stir to smooth and dip top of each “claw into chocolate. Set on rack or wax paper to set up chocolate. You can also put in the fridge for a few minutes to harden chocolate quicker. Makes 12.
Variations: For filling you can use cinnamon sugar in stead of almond filling or even use another filling flavor like poppy seed.
For topping you can use a powdered sugar glaze or even just powdered sugar.
Easy Bear Claws
I taught a class on Coffeehouse Treats last week. One of the favorites that night were the Easy Bear Claws.
While not a true classic version of a bear claw, these pastries are pretty close. They are pretty tasty, too.
The secret is to start with prepared puff pastry dough. The dough is thawed, filled and sliced. Then it is baked until crispy and golden brown. Once the bear claws cool down a bit, the “toes” are dipped in melted chocolate.
These make a great dessert. I almost always have puff pastry dough in the freezer, so a nice option if you need dessert in a hurry.
Easy Bear Claws
1 package frozen puff pastry (2 sheets) thawed
1 can or jar (10-12 oz.) almond filling
1 c. chocolate chips
1 T. shortening or coconut oil
Open one pastry sheet onto lightly floured surface and spread with half of the filling. Roll up loosely, jelly roll fashion, leaving seam side down on surface. Cut roll in half and each half into thirds. You will have 6 pieces total. On one closed edge of each pastry use scissors (preferred) or a sharp knife to cut 3 “toes”. Do not make cuts on open filling sides. Pull apart slightly. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough and filling. Bake in a preheated 425-degree oven until golden, about 20-25 minutes. Cool on wire rack. Melt together chocolate and shortening in microwave-safe bowl in microwave. Stir to smooth and dip top of each “claw into chocolate. Set on rack or wax paper to set up chocolate. You can also put in the fridge for a few minutes to harden chocolate quicker. Makes 12.
Variations: For filling you can use cinnamon sugar in stead of almond filling or even use another filling flavor like poppy seed.
For topping you can use a powdered sugar glaze or even just powdered sugar.
