Puff Pastry Bear Claws
A delicious pastry filled with almond mixture, perfect for brunch or dessert.
Ingredients
- superfine sugar (0.333 cup)
- unsalted butter (0.25 cup)
- large egg yolks (2 )
- almond extract (0.25 teaspoon)
- ground almonds (1 cup)
- all-purpose flour (1 tablespoon)
- puff pastry (1 )
- egg (1 )
- water (1 tablespoon)
- superfine sugar (2 tablespoons)
- sliced almonds (2 tablespoons)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add egg yolks; beat well. Beat in almond extract. Stir in ground almonds and flour until reaches a thick paste-like consistency.
- Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in lower center of each piece puff pastry. Fold puff pastry over filling; press edges together to seal. Make three 1/2-inch cuts, equally spaced apart on bottom edge, to make 'claws.' Transfer pastries to a baking sheet.
- Whisk whole egg and water together in a bowl; brush on each bear claw, then sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
- Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 354
- fat: 22 g
- sats: 7 g
- carbs: 30 g
- fibre: 1 g
- protein: 10 g
- salt: 0.088 g