Blue Ribbon Almond Bear Claws Recipes

Steps:

• In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
• Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide 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 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
• Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
• Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.

Steps:

• In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
• Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide 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 400 degrees F (200 degrees C).
• Line baking sheets with parchment paper.
• Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip.
• Whisk together the egg and water.
• Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it.
• Brush each piece with egg wash and sprinkle sliced almonds over the top.
• Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''.
• Place the bear claws at least two inches apart on baking sheets Refrigerate and repeat with the second half of the dough
• Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes.
• Cool and dust with confectioners' sugar right before serving.

Steps:

• In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour. , In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened., Place dough onto a well-floured surface; roll into a 21x12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-in. rectangle. Give dough a quarter turn; roll into a 21x12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm., For filling, in a bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12x4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together over filling; seal edges and ends. Cut into 3 pieces., Place on parchment-lined baking sheets with folded edge facing away from you. With scissors, cut strips 4 times to within 1/2 in. 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° for 15 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• Preheat oven to 375°.
• In a small bowl, combine apple pie filling and 1 teaspoon cinnamon and set aside.
• On a floured surface, roll out each biscuit to a 6" long oval.
• Spoon apple mixture into the center of each and fold the dough over top to bottom and pinch the edges to seal.
• At even intervals, cut three 1" long slits toward the center of each biscuit from the rounded edge.
• Arch the tops of the biscuits just enough to open the slits.
• In small bowl, combine granulated sugar and the remaining 1/2 teaspoon of cinnamon.
• Sprinkle evenly over biscuits.
• Place on lightly greased baking sheets and bake for 10 to 12 minutes or until golden brown.
• Combine powdered sugar and milk and drizzle over the bear claws.
• Can be served warm or cooled completely.