Ingredients
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-
1
-
2
-
1
-
2
-
2
-
1/4
-
2
-
-
1/2
-
-
-
-
-
Directions
Crescent Bear Claws,The almond flavor highlights the special filling in these delights – the bread crumbs are the secret ingredient. From cookingclub.com NOTE: I just made these and I only used 1 tsp. of almond extract – this was PLENTY I find! And they are yummy…DSS is on his second one!,The egg wash is too much. I would just use 1 tablespoon of milk with 1/2 the egg. For the filling, used 1/2 bread crumbs and 1/2 cup ground sliced un blanched almonds, 1 tablespoon brown sugar and 2 tablespoons white sugar, and 1/2 teaspoon cinnamon. I suggest chilling the filled dough before cutting it. I was able to cut 8 pieces rather than just 6. Suggest also reducing sugar corn syrup glaze and powdered sugar in half. Added a dash of almond extract and pinch of salt to powdered sugar icing.,My husband said these were better than Panera’s, and that’s quite a compliment coming from him. used the full amount of extract- they were gone in a heartbeat. A definite keeper.
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Steps
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1
Done
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Heat Oven to 375f. Line Cookie Sheet With Parchment Paper. |
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2
Done
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in a Medium Bowl, Beat Egg Lightly With Whisk. Place 1/2 of the Egg (about 1 1/2 Tbs.) in a Custard Cup and Beat in the Milk Until Well Blended. Set This Aside, It Will Be Used as a Wash Later. |
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3
Done
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to the Remaining Egg in the Bowl, Stir in the Remaining Filling Ingredients Until Well Blended. |
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4
Done
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Meanwhile, in 1-Quart Heavy Saucepan, Mix Glaze Ingredients. Heat to Boiling and Remove from Heat; Cool While Making Rolls. |
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5
Done
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on a Lightly Floured Work Surface, Unroll Dough; Press Into a 12x8-Inch Rectangle, Firmly Pressing Perforations to Seal. |
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6
Done
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Spoon Filling Into a 12x2-Inch Strip Lengthwise Down the Center 1/3 of the Dough. |
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7
Done
|
Fold 1/3 of Dough Over Filling. Then Fold the Filling-Topped Section Over the Last 1/3 of Dough So the Seam Is on the Bottom. |
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8
Done
|
With Hand, Gently Flatten 1-Inch Wide Strip of Dough Along One Long Side of Folded Dough. |
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9
Done
|
Cut Folded Dough Crosswise Into 6 (2-Inch) Pastries. Along Flattened Edge of Each Pastry, Cut 1-Inch Long Cuts About 1/2 Inch Apart. |
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10
Done
|
Lightly Brush the Egg-Milk Mixture from Earlier Over Each Pastry. Place Almonds on a Plate and Invert Each Pastry Onto Almonds. Press Gently So Almonds Stick to Dough. |
