Breakfast Pastries Article -
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Breakfast Pastries

Flaky almond-filled Bear Claws are perfect for holiday brunches or other special occasions.

1. We used the Blitz Puff Pastry recipe and the Almond Bear Claw filling. 

2. Before you begin, the butter should be a cool room temperature, almost waxy, but not too soft.

Cut the butter sticks horizontally, so you've got pieces about a quarter-inch thick and as long as your butter stick. Toss with flour mixture so each butter pat is coated. In a big mixing bowl, make a well and add the liquid. Use your hands to combine it as best you can.

You can also use the paddle attachment on your stand mixer. Add the liquid and pulse on and off to combine, trying not to break up the butter pieces. Turn it onto a work surface. The dough will look terrible: all floury and "shaggy," not like a nice pastry at all.

    3.  Roll it out into a long rectangle. (Do the best you can with dough that's falling apart.) If the dough is just too dry to work with, moisten your hands with water and pat the surface of the dough.

      4. Fold it in thirds, like a business letter. Wrap it well in plastic, and refrigerate for an hour. This will help the flour absorb moisture in the dough, will allow the gluten to relax, and will keep the butter cool.

        5. Place chilled dough on a floured work surface with the folded side facing you and the open ends away from you. Let rest about 10 to 15 minutes to let the butter warm up slightly; it should be cool and malleable. Roll out into a rectangle about ¼- to ½-inch thick. Fold into thirds.

          6. If the dough is still cool and the butter isn't sticking to the work surface, you can repeat the process: turn the dough so the folded side faces you, and roll it out again. Fold into thirds, wrap well, and refrigerate.

          If the dough is too warm, you'll smash the layers together, so err on the side of caution--refrigerate the dough for half an hour between the second and third turns, if necessary.

            7. When the dough has had its final fold and has rested at least half an hour, you can begin to assemble the pastries. Divide the dough in half, re-wrapping and refrigerating one piece.

            • Roll out the dough into a rectangle about 8 inches wide and ¼ inch thick.
            • Use a sharp knife or pastry wheel to trim the edges: you need a clean, sharp edge for the dough to puff properly.
            • Cut the dough into two four-inch-wide strips.

            (Save any scraps to make Elephant Ears: combine pieces into a ball and roll out into ovals. Brush with egg wash, top with cinnamon sugar, and bake.)

              8. Brush egg wash along top half inch or so of each strip. Don't let it drip over the cut edges of the dough; you don't want to seal the layers together.

              Pipe almond filling down the center of each strip, or shape the filling by hand into little logs and place them along the pastry about two inches apart.

                9. Fold the top half down over the filling and press gently to seal. Again, take care with the cut edges of the dough: don't smash the two together.

                  10. Brush each pastry with egg wash; top with sliced almonds. Cut each strip into individual 3- to 4-inch pastries.

                    11. Using a paring knife, cut "claws" along bottom edge. The cuts should reach about half an inch into the pastry, without hitting the filling. The claws should be a little more than a quarter-inch wide, depending on the size of your pastries--whatever is aesthetically pleasing!

                      12. Arrange pastries on parchment-lined baking sheet. Gently spread the "toes" to separate them.

                      • Refrigerate and repeat with second half of the dough.
                      • Keep the pastries refrigerated until your oven is preheated and you're ready to bake.
                      • The bear claws may also be frozen, well wrapped in plastic, for up to three months.

                        13. Bake in a 400 degree F (205 degrees C) oven for 30 to 40 minutes until the almonds are toasted brown and the pastry is golden. (Baking times might vary depending upon your oven and on the temperature of the dough when you begin. Start checking after 30 minutes.)

                        Transfer pastries to a wire rack and let cool. Dust bear claws with powdered sugar and serve. They're best eaten the day that they're made.

                          14. Serve your pastries with fresh coffee or tea.

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                          Aug. 18, 2009 10:08 pm
                          Lots of work, wow, I do love to bake. I would love to try this soon.
                          Dec. 8, 2009 10:59 pm
                          After reading the recipe and instructions, it's obvious that the "Bear Claws" from the bakery are frauds. This sounds like a lot of work but if it tastes as light and flaky as it sounds, it'll be worth it!
                          Dec. 10, 2009 6:09 pm
                          I make pastries all the time, it may seem difficult, but each time you make them, they are simpler. ENJOY it is worth it. Danish of any type are time consuming but worth every bit of effort.
                          Mónica Díaz Glises 
                          Jul. 12, 2010 6:55 pm
                          i will try to make this recipe and then i'll tell you if i could.
                          Sep. 14, 2010 8:00 pm
                          As a novice pastry maker, I thought I would be overwhelmed, but the instructions were quite clear and easy to follow. My pastries turned out perfect! Thanks for the tips!
                          Feb. 15, 2011 7:27 pm
                          I haven't made these in years! yummmmmmmm
                          Feb. 15, 2011 7:37 pm
                          The bear claws are really good I have not tried the blintz yet
                          Feb. 16, 2011 8:24 am
                          These r awesome,to say the least!!! Well worth the time n effort.
                          Geri G 
                          Feb. 16, 2011 3:21 pm
                          Monica, you say; "i will try to make this recipe and then i'll tell you if i could." I dont think anyone cares if you will try to make the recipe, or if you could make the recipe. That's not what a review is for. You MAKE the recipe, then write a review what you think about the recipe. What you had to say means nothing to anyone. Just you voicing your thoughts, which makes no sense.
                          Feb. 18, 2011 8:44 am
                          I own a mom and pop general store and my customers are always looking for new pastries that I make. I will try this and get back to you on how I do. I am a novice so now I will get started.
                          Feb. 19, 2011 6:16 pm
                          this is one of the best bear claw pastries I have ever made and have eaten, and would like more recipes like that more ofen
                          Mar. 3, 2011 12:18 pm
                          This recipe is so yummy and doesn't seem hard to follow. Gonna give it a try too!
                          frank sanchez 
                          Apr. 3, 2011 1:37 pm
                          Apr. 18, 2011 1:54 pm
                          Made pastries awhile back, not bear claws, but will try them. It was messy but fun. Loved it!
                          Apr. 30, 2011 5:16 pm
                          Actually, Geri, I would be interested to know if Monica could make these. It would be nice to hear someone say "Yes I can make these" rather than, "wow these look delish!" Just saying.
                          Feb. 22, 2012 2:55 am
                          What a good project to make with the kids. My 7 year old grandniece loved to help me and loved the pastries. Did not come out perfect but was delicious. Nina
                          Jul. 12, 2012 2:18 am
                          My husband Tim and I tried these...Yummo.. they are so awesome. Oh yes they are a bit of work.. but all pastry making, that is the good ones are a little work to become delicious now right? We aded just a bit of dried cranberry's inside w/ almond center. wow.what a treat.
                          Jan. 16, 2013 10:24 am
                          it does not look good at all.
                          May 7, 2013 11:57 am
                          I want to try this :)
                          Aug. 17, 2013 11:21 pm
                          Aug. 17, 2013 11:11 pm Thank you for these recipes! In your Notes section, you mention that the almond filling would be great in other recipes. Would you pass those recipes to me? I have always wanted to find a good recipe for the almond bear claws. I love that filling. I would love your recipe for coffee cake using this almond filling. I especially like coffee cakes which have sour cream in the cake. Would you PLEASE send your coffee cake recipes???? Also, I found the Finnish pulla bread recipe on this site. the last Finnish reviewer mentions a topping.glaze includinf maraschino cherries as a topping. Do you happen to know this traditional maraschino cherry topping recipe? I also love maraschino cherries. Your recipes are so professional. I would like to make these along with your cherry pie recipe using the almond crust for someone who lost her son. She is a diabetic. I wish it were possible to make a great pie crust using all or mostly almonds or almond flour. Have you had any l
                          riri gaty 
                          Jan. 30, 2014 3:59 am
                          it sooooooo easy,i love it and thank you
                          Feb. 15, 2014 3:35 am
                          this recipe looks good but lot of hard work important part of this recipe is i could not understand this recipe properly please explain properly. i want to try this recipe at home
                          May 7, 2015 7:11 pm
                          I have made the chocolate and the anana and coffee and pistaschio eclairs and those were all good ut Dad liked the chocolate and the coffee ones the est.
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