Almond Bear Claws Best Family Recipes

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Almond Bear Claws

"These flaky Danish pastries are a time-ingesting task, but they're an excellent manner to expose people how a great deal you adore them! I like serving them at special brunches. The puff pastry dough and almond filling can be made beforehand of time, and the pastries may be frozen earlier than baking."

Ingredients :

1/three cup almond paste
2 three/4 cups ground almonds
half of cup white sugar
1 pinch salt
2 tablespoons butter
2 egg whites
1/2 teaspoon almond extract
2 teaspoons amaretto liqueur
three pounds puff pastry
1 egg
1 tablespoon water
three tablespoons sliced almonds, for garnish
three tablespoons confectioners' sugar for dusting

Instructions :

Prep : 2H	Cook : 24M	Ready in : 2H25M

In a big bowl, beat almond paste with an electric powered mixer to break it aside. Add the almonds, sugar, and salt; retain to combine until the almond paste is not lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on excessive speed till its as fluffy as you can get it. Set apart.
Using half of of the dough at a time, roll it out on a lightly floured floor into a rectangle that is about 8 inches huge and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
Preheat the oven to four hundred tiers F (200 levels C). Line baking sheets with parchment paper.
Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the middle of every strip. Whisk collectively the egg and water. Brush onto one facet of every strip. Fold each strip over the filling and press gently to seal it. Brush every piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch portions, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws as a minimum inches aside on baking sheets. Refrigerate and repeat with the second 1/2 of the dough.
Bake within the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dirt with confectioners' sugar proper before serving.

Notes :

Get the recipe for Blitz Puff Pastry.
For more hints, examine the item approximately Breakfast Pastries.
This recipe makes enough filling for approximately six dozen endure claws. You can cut the recipe down, however I like to make a large batch because 1) it keeps indefinitely inside the freezer 2) it is harder to make in small quantities (it's extra tough to grind almonds in a food processor in small quantities), and three) the filling is delicious in espresso desserts and other baked items.
Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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