My family just loves Penera Bread. Not only their soups, sandwiches & fresh breads, but we have enjoyed our share of their pastries, too. My personal favorites are their Shortbread cookies & blueberry scones. Mmmmm. But probably the over-all family favorite is the Bear Claw pastry. Oh . . . my . . . goodness!
Well, I just found an easy Bear Claw recipe ~ no need for special pastry flour & pastry tools. Even your little ones can help you with this one.
You will need:
~for the Filling:
- 1 egg
- 2 TB milk
- 1 c plain bread crumbs
- 2 TB sugar
- 2 TB butter or non-hydrogenated margarine (ex: Earth Balance)
- 1/4 c water
- 2 ts almond extract
- 1/2 c sugar
- 1/4 c water
- TB light corn syrup
- 1 8oz can of Pillsbury crescent rolls
- 1/3 to 1/2 c sliced almonds
- 1 c powdered sugar
- 2 TB water
1) Pre-heat oven to 375*, line cookie sheet with parchment paper.
2) in a bowl, lightly beat the egg; pour 1/2 of the egg into a small bowl & beat in the milk until well blended. Set aside.
3) go back to the egg that's left in the 1st bowl & mix in all the rest of the filling ingredients.
4) in a saucepan, mix the glaze ingredients, heat to boil, remove from heat & set aside.
5) on a lightly floured surface, unroll the pastry dough & press into a 12"x8" rectangle; firmly press together all seams to your dough will hold together.
6) spoon filling onto the front 2" of the 12"x8" dough; now fold ~ longways ~ the dough over the filling, gently flip & fold remaining dough.
7) cut into 3 pastries, gently press edges to seal; cut 1" slits about 1" apart for the "claws."
8) lightly brush egg mixture over pastries; gently press egg-side into a plate of sliced almonds to get them to stick.
9) place on cookie sheet ~ almond side up ~ & spread the claws; sprinkle extra almonds on top, if desired.
10) bake 15-18 minutes; cool on rack.
11) drizzle cooled glaze over pastries; in another bowl, mix icing ingredients & drizzle over cooled pastry.
Let me know how you LOVE your Bear Claws!
Blessings from Ohio . . . Kim<><