I halved the recipe for the filling (to 12 servings) because I was using Bob's Red Mill almond meal and didn't have the full amount required. I also only had one sheet of puff pastry (the kind that comes in a box of two sheets, frozen). So... I rolled the pastry a bit and cut it 9 equal squares. I piped the filling in the middle of each square, brushed with the egg wash, sealed cut the 4 slits and then placed each bear claw on the parchment lined baking sheet spreading the "toes" a little in the process. I brushed it again with egg wash and proceeded to put sliced almonds on some of the pastries, leaving the rest plain. I wanted to see what was better and I have to say that either way worked for me. Yes, the almonds brown but mine didn't burn. However, if you like you can also add almonds later when the pastries are cooled IF you make an icing drizzle to put on top of them. The almonds will stick to the drizzle. I chose to do that instead of the powdered sugar because I don't like the mess powdered sugar makes when you are eating it. My drizzle was just powdered sugar, amaretto liquor and a little water. When it was the perfect consistency I drizzled it on top of the pastries and then sprinkled almonds on those that didn't have any. I have plenty of leftover filling but I will save it in the freezer like the recipe author recommended, for a later use. I will be making this again and again. Thanks!
Was this review helpful?
13 users found this review helpful
I halved the recipe for the filling (to 12 servings) because I was using Bob's Red Mill almond...