What is the BEST bear claw recipe that is tried and true?!


Question: I'm looking for a tested recipe for the BEST bear claws, preferably filled with fruit. Light, flaky, big and puffy. I really want to make these!


Answers: I'm looking for a tested recipe for the BEST bear claws, preferably filled with fruit. Light, flaky, big and puffy. I really want to make these!

Sweet and Savory qualifies as the best breakfast in Wilmington so far, and one of the best ever. They have a full service bakery, so if you are up for bread and pastries, they can serve that need. A variety of home made breads, pastries, cookies, cakes, and lots of sinful goodies is available for eat in or take home.

I started out ordering a bear claw pastry. Truth be told, the only bear claws I had ever eaten were those nasty things at convenience stores (I haven’t actually purchased one in over a decade). I was so intrigued with the look I had to try one. It was NOTHING like that partially hydrogenated, fluffy flour stuff at quick marts. The dough was almost as flaky as middle eastern filo dough…light and fluffy. The pastry was sweet, but not ridiculously rich. I never thought I would say this, but I found an outstanding bear claw.

Alright, enough drooling. The bear claw was good, but it gets better. Their special was prime rib benedict. What the heck is that, you ask? Why, I will be happy to tell you. Its a prime rib steak served with poached fried eggs and a REAL hollandaise sauce on it. The steak was great, but the hollandaise sauce was extraordinary. Not a super rich sauce like some restaurants serve; light yet full of flavor (at least light in taste…probably had 3 days of calories in it, but damn, it tasted light!)

Came with a side of fresh fruit, fried potatoes, and lots of juice and tea. (They had coffee of course, but I prefer tea).

Title: Blueberry Bear Claws
Categories: Breads
Yield: 8 servings

6 tb sugar, divided
1/4 c butter
1/4 c almond paste
1 c vanilla wafers, crushed
1 tb milk
1 pk 16oz. hot roll mix
1 1/4 c blueberries, fresh or frozen
1 egg, beaten
1 lemon icing
1 sliced almonds (optional)

cream 4 tablespoons sugar, butter, and almond paste until thorouhgly
mixed. gradually add cookie crumbs, mix well. add milk to moisten and
set aside. add remaining sugar to roll mix and prepare dough
according to package directions. let rest 5 min. roll in 24 x 8 inch
rectangle. spread with almond paste, cover evenly with blueberries.
starting on long side, roll up, seal and cut into 8 3-inch pieces.
make 4 evenly spaced slashes part way through each piece, bend into a
curve so slashes open slightly. place on greased sheet pans and let
rise until doubled. brush with beaten egg. bake at 400 degrees 15-20
min. or until lightly browned. drizzle with lemon icing. garnish with
sliced almonds.

check out the recipe on kraftfoods .. you will be very happy

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.

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.


OR


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

CAROB STREUSEL FILLING:

1/2 c. fructose
1/4 c. unbleached flour
2 tbsp. soft butter
1 1/2 tsp. unsweetened carob
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.

JM

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.





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