BLUE RIBBON ALMOND BEAR CLAWS
Cool weather is coming & I adore a fresh bear claw with a steaming hot cup of coffee. When I came across this recipe I had to save it. From the Wichita Eagle, this blue ribbon winner at the Kansas State Fair was the winner of the Fleischmann's Yeast "Bake for the Cure" Contest. It was created by Laura McReynolds of Hutchinson, KS. The prep time includes chilling & risings so it is not as labor intensive as the time suggests.
Provided by Busters friend
Categories Breads
Time 3h15m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a mixing bowl, combine Fleischmann's yeast and remaining flour. In a saucepan, heat cream, sugar and salt to 120 to 130 degrees. Add to yeast mixture with 1 egg; mix well. Stir in butter mixture just until moistened.
- Turn onto a lightly floured surface; knead 10 times. Roll into a 21x12-inch rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-inch rectangle. Cover and chill for 1 hour.
- For filling, in a mixing bowl, beat egg white until foamy. Gradually add powdered sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-inch square; cut each square into three 12x4-inch strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces.
- Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2-inch of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour. Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375 degrees for 15 minutes or until golden brown. Remove from pans to wire racks to cool.
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Mustamir Khan
[email protected]I'm not a big fan of almonds, but these bear claws look so good that I'm willing to give them a try.
Akanbi adefowo
[email protected]These bear claws look amazing! I can't wait to try them.
Krisno Mondol
[email protected]I've been wanting to try this recipe for a while now. I'm finally going to give it a try this week.
George Luckey
[email protected]I'm going to try making these bear claws this weekend. They look so delicious!
Soozan Sunar
[email protected]These bear claws are delicious, but they're a bit too rich for me. I think I'll try making them with a different type of filling next time.
Dejarn farrell
[email protected]I'm not sure what I did wrong, but my bear claws turned out dry and crumbly. I think I might have overmixed the dough.
Narayan Basnet
[email protected]These bear claws are a bit too sweet for my taste, but they're still very good. I would recommend using less sugar in the filling.
tanveer alam
[email protected]I love the combination of almonds and cinnamon in these bear claws. They're the perfect fall treat.
Sa Hg
[email protected]These bear claws are a bit time-consuming to make, but they're worth the effort. They're the perfect pastry to enjoy with a cup of coffee or tea.
Md Tonmoy Ahmed shakil
[email protected]I'm not a baker, but these bear claws were surprisingly easy to make. They turned out beautifully and tasted even better.
Waqas Waqas is
[email protected]I followed the recipe exactly and the bear claws turned out perfectly. They were so light and fluffy, and the almond filling was divine.
Ramprit Singh
[email protected]These almond bear claws are the perfect treat for any occasion. They're easy to make and always a crowd-pleaser.
Harrison Townshend
[email protected]I'm not a huge fan of almonds, but these bear claws were surprisingly good. The dough was flaky and the filling was creamy and flavorful.
bangladesh tube
[email protected]I've been making these bear claws for years and they're always a favorite. The almond filling is the perfect balance of sweetness and nuttiness.
Geosite
[email protected]These almond bear claws were a huge hit at my last party! They're so easy to make and taste delicious.