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Pastries - Bear Claws Post by :nafrance Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3067

Click below to download : Pastries - Bear Claws (Format : PDF)

Pastries - Bear Claws

1/4 cup butter or margarine
1/2 cup powdered sugar
1 egg, beaten
4 ounces almond paste
1/2 cup powdered sugar
cinnamon-sugar mixture
Chopped almonds

Prepare butter cream filling as follows: Cream together 1/4 cup margarine with 1/2 cup powdered sugar. Set aside.

Prepare Almond filling as follows: Beat egg with a fork. Measure 1/2 of beaten egg and mix with almond paste and 1/2 cup powdered sugar until well blended. Set aside.

Divide Danish dough into thirds. Refrigerate 2 of the thirds. To prepare each third: Roll dough on lightly floured board into a 24" strip. Cut strip in half. Using half of strip, spread center 1/3 with layer of butter-cream filling; top with thinner layer of almond filling. Fold up one side; brush edge with water; fold up other side; pinch to seal; brush away flour from board and sprinkle with sugar and chopped almonds. Brush top of folded dough with water and sprinkle with cinnamon-sugar mixture.

Turn over onto sugar-almond mixture; roll lightly with rolling pin. Brush top with water; sprinkle with cinnamon-sugar and turn this onto sugar-almond mixture. Roll lightly with rolling pin. Cut this strip into 6 rolls; cut each roll partially through at 3 intervals, making 4 "fingers"; squeeze bottom section lightly to separate the "fingers". Place on lightly greased cookie sheet.

Repeat process with second half of dough. Bake at 375 for 10-12 minutes. Remove to cooling rack and drizzle lightly with thin icing.

Repeat whole process with remaining dough.
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1 1/2 cups all purpose flour 3/4 cup whole wheat flour 3 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1 cup low fat yogurt 2 tablespoons butter, melted Cheese filling: 1/2 cup part skim ricotta cheese 2 teaspoons granulated sugar Grated peel of 1 lemon Glaze: 1/4 cup powdered sugar 1 3/4 teaspoons milk 1/4 teaspoon vanilla extract Preheat oven to 400 degrees. For dough, combine flours, granulated sugar, baking powder, baking soda, cinnamon and salt in large bowl. Combine yogurt and butter in small bowl.

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2 pkg. (8 ounces each) crescent rolls 1/2 cup mayonnaise 2 Tablespoon honey Dijon mustard 1/2 teaspoon coarsely ground black pepper 2 cups cooked turkey, chopped 1/2 cup celery, sliced 3 tablespoons fresh parsley, snipped 1/2 cup dried cranberries 4 ounces Swiss cheese, shredded (1 cup) 1/4 cup walnuts, chopped 1 egg, separated Preheat oven to 375 degrees F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of Baking Stone.