Best 4 Mini Mock Bear Claws Recipes

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Immerse yourself in a delightful baking adventure as we unveil the secrets behind creating the perfect mini mock bear claws, a delectable treat that combines the allure of a flaky pastry with the irresistible taste of cinnamon and sugar. This article will guide you through the meticulous steps of preparing this delectable confection, ensuring that each bite transports you to a realm of sweet indulgence.

Let's cook with our recipes!

BEAR CLAWS



Bear Claws image

You don't have to head to gourmet bakeries to indulge in this sweet pastry. This recipe lets you master rich flaky pastries at home.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 9 rolls.

Number Of Ingredients 15

1 package (1/4 ounce) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
2 tablespoons sugar
3/4 teaspoon salt
1 egg, lightly beaten
1-1/2 cups plus 2 tablespoons all-purpose flour
BUTTER MIXTURE:
2 tablespoons all-purpose flour, divided
3/4 cup cold butter, cut into tablespoon-size pieces
FILLING:
6 tablespoons prepared almond filling or filling of your choice
1 egg, lightly beaten
GLAZE:
3/4 cup confectioners' sugar
2 to 3 teaspoons water

Steps:

  • In a large bowl, dissolve yeast in warm milk. Stir in sugar, salt and egg; mix well. Add the flour all at once, stirring until mixed. Set aside., For butter mixture, sprinkle 1 tablespoon flour on a work surface; place butter on surface and sprinkle with 1 teaspoon flour. Press and roll out with a rolling pin. Scrape butter from rolling pin and continue to work the butter until it forms a smooth mass without any hard lumps. Knead in remaining flour, working quickly to keep butter cold. , Place butter mixture on a sheet of plastic wrap and shape into a small rectangle. Cover with another sheet of plastic wrap; roll into a 9x6-in. rectangle. Set aside., Turn dough onto a floured work surface; roll into a 14x10-in. rectangle, with a 10-in. side toward the bottom. Unwrap butter mixture; place on dough 1 in. above bottom edge and 1/2 in. from each side edge. Fold top half of dough over butter and pinch edges to seal., Turn dough a quarter turn to the right; sprinkle lightly with additional flour. Lightly roll into a 16x8-in. rectangle. Fold bottom third of rectangle up and top third down, as when folding a business letter, making a 5-1/2x8-in. rectangle (this is called one turn). Rotate dough a quarter turn to the right. Lightly roll into a 16x8-in. rectangle and again fold into thirds, finishing the second turn. Repeat rotating, rolling and folding two more times for a total of four times. Wrap loosely in plastic wrap; refrigerate for 30 minutes., Roll dough into a 12-in. square; cut square into three 12x4-in. strips. Spread 2 tablespoons filling down the center of each strip to within 1 in. of long edge. Fold lengthwise over filling and pinch seam to seal. Cut each strip into three pieces. With scissors, cut each piece four times from pinched seam to about 1/2 in. from folded side. Place 2 in. apart on greased baking sheets. Curve folded side slightly to separate strips and allow filling to show. Cover and let rise in a warm place until almost doubled, about 1 hour., Preheat oven to 400°. Brush bear clasws with egg. Bake 10-14 minutes or until puffy and golden brown. Remove from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Cool.

Nutrition Facts : Calories 369 calories, Fat 20g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 447mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.

DANISH PASTRY



Danish Pastry image

Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.

Provided by Cindy

Categories     Bread     Yeast Bread Recipes

Time 3h8m

Yield 36

Number Of Ingredients 10

2 cups unsalted butter, softened
⅔ cup all-purpose flour
2 ½ cups milk
½ cup white sugar
2 teaspoons salt
4 ½ teaspoons active dry yeast
8 cups all-purpose flour
2 eggs
1 teaspoon lemon extract
1 teaspoon almond extract

Steps:

  • In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
  • In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
  • Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
  • Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
  • To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
  • Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g

SESAME CHEESE CRACKERS



Sesame Cheese Crackers image

These tasty homemade crackers are irresistible! Enjoy them with soups, or munch on them all by themselves. Cayenne pepper adds a bit of a kick.-Margaret J. Inlow, Joliet, Illinois

Provided by Taste of Home

Categories     Snacks

Time 40m

Yield 77 crackers.

Number Of Ingredients 8

1 cup all-purpose flour
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
6 tablespoons cold butter
1 cup finely shredded cheddar cheese
1/4 cup sesame seeds, toasted
6 to 7-1/2 teaspoons ice water, divided
1/2 teaspoon soy sauce

Steps:

  • In a small bowl, whisk flour, salt and cayenne; cut in butter until mixture resembles coarse crumbs. Stir in cheese and sesame seeds. Combine 3 teaspoons water and soy sauce; stir into dry ingredients with a fork. Stir in enough remaining water until dough forms a ball. Wrap in plastic; refrigerate 1 hour or until firm., Preheat oven to 400°. On a floured surface, roll dough into a 14x11-in. rectangle. Cut into 2x1-in. strips. Place on lightly greased baking sheets. Bake 12-15 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 23 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 38mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CLOTHES-PIN COOKIES.(LADY-LOCKS.)



Clothes-pin cookies.(Lady-locks.) image

Make and share this Clothes-pin cookies.(Lady-locks.) recipe from Food.com.

Provided by Beve538

Categories     Dessert

Time 1h12m

Yield 36 cookies

Number Of Ingredients 10

1 cup milk
5 tablespoons flour
1/2 cup margarine
1/2 cup Crisco
1 teaspoon vanilla
1 cup granulated sugar
4 cups flour
1 pinch salt
1 lb margarine or 1 lb butter
8 ounces sour cream (I used plain no-fat yogurt)

Steps:

  • Make FILLING 1st, put in fridge till cookies are baked.
  • FILLING: Cook on low til thickened, milk, flour.
  • Cool in fridge.
  • Beat tog marg and crisco.
  • Beat well.
  • Add vanilla, and sugar.
  • Beat well.
  • Add the cooled flour mixture& beat, beat beat!
  • DOUGH: Measure flour, add a pinch salt.
  • Cut in 1 pound marg or butter (as for pie crust).
  • Blend in sour ceam (I used plain no-fat yogurt).
  • Refrigerate overnite or at least 6 hours.
  • Cut dough into 4 pieces.
  • Roll out thin, 1 piece at a time (keep rest in fridge til ready to roll).
  • Cut rolled piece into 1"x 4" long pieces.
  • Wrap loosely around pins, (see NOTE) making sure dough overlaps somewhat, so as to not have"holes" or"gaps".
  • Bake 350 about 12-15 minutes or till very lite golden color.
  • DO NOT BROWN.
  • When cool use pastry bag to fill;NOTE: Some stores sel the box of metal-"pins" to use.
  • I have 1 box but it's not enough, so, I use clothes pins also.

Tips:

  • Use cold butter for the dough. This will help the dough stay flaky.
  • Roll out the dough thinly. This will help the bear claws cook evenly.
  • Use a sharp knife to cut the dough. This will help prevent the dough from tearing.
  • Bake the bear claws until they are golden brown. This will ensure that they are cooked through.
  • Let the bear claws cool slightly before frosting them. This will help the frosting set.

Conclusion:

Mini mock bear claws are a delicious and easy-to-make treat. With just a few simple ingredients, you can create a batch of these tasty pastries that are perfect for any occasion. Whether you're serving them for breakfast, lunch, or dinner, these bear claws are sure to be a hit. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!

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