Ahhh, the buttery flaky deliciousness of Danish pastry filled here with a sweet brown sugar and almond filling, just waiting for you to take that first crunchy, tender bite! After seeing the movie Revenant with Leonardo DiCaprio, I’ll never look at a bear claw the same way again, and these too, will make you growl with delight! See the full movie review and how to make these giant “paws” on Sweet Movie Review: https://youtu.be/nbPhpx-w6YU
In honor of one of the best, nominated for an Oscar, movies of the year, a wonderful recipe for Bear Claws, with my own almond filling!
Revenant Review Bear Claws
1 recipe Danish pastry dough ( I used the one from Baking With Julia by Dorie Greenspan)
1 cup sliced almonds, lightly toasted
1/2 cup brown sugar, packed
1 egg white, divided
2 Tablespoons butter, softened
1/2 teaspoon almond extract
1 Tablespoon flour
1/4 cup sliced almonds, (not toasted), for garnish
Place cooled toasted, sliced almonds in the bowl of food processor and process until very fine, but not a powder or paste. Add brown sugar and butter and mix in processor, then add 2 Tablespoons of the lightly beaten egg white, the almond extract and the flour, making a nice nutty almost paste, but still with fine bits of nuts in it.
Fill pastry or cover tightly and refrigerate.
To shape bear claws, after final chilling of the dough, roll dough into an approximate 14″ x 10″ rectangle, and using a spoon or pastry bag, filled with filling, pipe a 1″ wide line of filling down the middle the length of the pastry.
Fold lengthwise up to just over the filling and press down, then bring other side down to just over the previous dough seam and press. Then turn narrow pastry over, so that the seam is on the bottom. Trim short edges to make even, then continue to cut crosswise into 3-4 bear claws, depending on the size you want.
On the folded side opposite the filling side of each “claw”, make 3-4 cuts about 1-2 inches in, just until you get to the filling. Then spread the “toes” slightly by bending the pastry.
Place on parchment lined baking sheet and cover loosely with plastic wrap to rest for about 30 minutes.
After the dough has rested, brush with remaining egg white, sprinkle with untoasted sliced almonds if desired, and place in 375 degree oven until golden brown about 12-18 minutes.
These are the best served warm, the same day, watching Leonardo and cuddled up with a blanket!….Or watching your blanket and cuddling with Leonardo…even better!
Makes approximately 8 Bear Claws.