best Bear claw recipe?

Question

I am looking for an almond bear claw recipe that you have actually made and tastes good. I dont want a recipe that you have not actually tried please. I am looking for somthing like the bear claw that is sold in Starbucks. Thanks

Answer 1

ALMOND BEAR CLAWS

1 (8 oz.) can refrigerator crescent dinner rolls
Confectioners sugar
1/2 c. almond paste
Dash of salt
1 egg, slightly beaten
2 tbsp. sliced almonds

Unroll dough to form 2 rectangles, sealing perforations. Combine 2/3 cup confectioners sugar, almond paste, salt and 2 tablespoons egg in bowl. Beat until smooth. Spread lengthwise down center of rectangles.
Fold dough to enclose filling, sealing edges. Cut each strip into 4 pastries. Place seam side down on greased baking sheet. Brush with remaining egg; sprinkle with confectioners sugar.

Answer 2

Almond Bear Claw Recipe

Answer 3

BEAR CLAWS 1 can refrigerator biscuits 2-4 tbsp. melted butter 1 tbsp. cinnamon 2-4 tbsp. sugar Take a biscuit and dredge it in melted butter, then in the sugar and cinnamon mixture. Make 2 cuts in the center of the biscuit (not all the way through). Bake at 425 degrees for 10-12 minutes.

Answer 4

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Answer 5

Bear Claws Recipe

Ready in: 2-5 hrs
Difficulty: 3
Serves/Makes: 18

Ingredients:
3/4 cup milk
1/2 cup sugar
2 teaspoons salt
1/2 cup butter
1/2 cup warm water (105 to 115 degrees)
2 packages dry yeast
1 egg, beaten
4 cups flour
1 egg yolk, mixed with
2 tablespoons water
Chopped nuts and sugar, for garnish (optional)

ALMOND PASTE FILLING

1/4 cup butter
1/3 cup firmly packed brown sugar
1/2 cup almond paste
1/2 teaspoon cinnamon
1 teaspoon grated lemon zest

CREAM CHEESE FILLING

1 package (8-ounce size) cream cheese, softened
1/4 cup sugar
3 tablespoons flour
1 egg yolk
1/2 teaspoon grated lemon zest
1/2 teaspoon lemon juice

Directions:

Scald milk. Stir in sugar, salt and butter. Cool to lukewarm.

Place the warm water in a large bowl. Sprinkle the yeast over the water and stir until yeast is dissolved. Stir in the milk mixture, egg and half of the flour; beat until smooth. Stir in remaining flour to form a stiff dough. Cover tightly with wax paper or foil. Refrigerate for at least 2 hours.

Divide dough in half. Roll out one half on a floured board into a 9-by-18-inch rectangle. Sprinkle half of the almond filling OR half of the cream cheese filling over the dough. Fold outside third of dough toward center. Fold dough once more to make three layers. Pinch ends of dough to seal. Cut into nine 2-inch sections. Make four 1/4-inch cuts through the open side of each section.

Place on greased baking sheets and shape into bear claw by separating the four cut sections. Repeat procedure with remaining dough and filling.

Combine egg yolk with water and brush the tops of bear claws. If desired, sprinkle with some chopped nuts and additional sugar.

Let rise, uncovered, until doubled in bulk, about 1 hour. Bake at 400 degrees for 10 to 15 minutes or until golden.

A couple of tips: Making the dough the night before was a time saver. The directions say to bake the claws for 10 to 15 minutes or until golden.

To make Almond Paste Filling: Melt and simmer for about 2 minutes the butter and brown sugar. Remove from heat and stir in the remaining ingredients. Cool slightly before using.

To make Cream Cheese Filling: Beat cream cheese and sugar until fluffy. Stir in flour, egg yolk, lemon zest and juice.

This recipe for Bear Claws serves/makes 18


this isn't one of those things you make every day most people don't have the time to make them so they purchase them.

Answer 6

DANIEL BOONE'S BEAR CLAWS

DOUGH:
1 pkg. active dry yeast
1/4 c. warm water
1/2 c. soft butter
1/3 c. fructose
3 egg yolks
3/4 c. milk, scalded, cooled
1/4 tsp. salt (sea)
1/4 tsp. ground cardamom (fresh)
3 c. unbleached white flour

CHOCOLATE STREUSEL FILLING:

1/2 c. fructose
1/4 c. unbleached flour
2 tbsp. soft butter
1 1/2 tsp. Coco Powder
1/2 tsp. cinnamon

FRUCTOSE GLAZE:
1 c. fructose
1 tbsp. honey
Dash of salt
2 egg whites
1 tsp. vanilla
Pinch of baking soda

Sprinkle yeast in warm water and let stand until dissolved. Cream butter until light and add fructose. Beat in egg yolks. Then add yeast mixture, milk, salt and cardamom. Gradually mix in flour. Dough will be quite soft. Turn out on floured board and knead until soft. Return dough to bowl and butter the top lightly. Cover and let rise in warm place until doubled in bulk. Turn dough out on floured surface and knead lightly with floured rolling pin, roll half the dough out 8 inches wide, 27 inches long, and 1/4 inch thick.
Next, make Streusel Filling by mixing all of it until crumbly. Sprinkle half of the Streusel Filling evenly over the yeast dough, covering to within 1 inch of the edges. Roll up jellyroll fashion from a long side. Pinch edges to seal. Cut in 3 segments and shape into bear claws by slashing each piece twice. Place on greased cookie sheet. Repeat with other half of dough and streusel filling. Cover and let rise until doubled in bulk.

Bake in a 325 degree oven for 20 to 25 minutes or until richly brown. While still warm, spread top of each roll with fructose. Glaze by mixing ingredients together in a double boiler over boiling water for approximately 7 minutes until frosting stands in stiff peaks.


I have made these and they are very good.