Bear claws

Description
Family breakfast notes for Bear claws.

Ingredients

• 1 cup powdered sugar

Instructions

1. 3 tsp.
2. Milk
3. 1Preheat the oven to 400°F.
4. Line 3 baking sheets with parchment paper.
5. 2For the almond filling: In a food processor, combine the blanched almonds and granulated sugar, and process until finely ground, about 1 minute.
6. Add the butter, flour, almond extract, salt, egg, and egg yolk, and process until smooth.
7. Transfer the filling to a pastry bag or 1-gallon zip-top plastic bag, and set aside.
8. 3For the bear claws: On a lightly floured work surface, roll out 1 of the puff pastry sheets to an 11-inch square.
9. Using the creases left on the dough from being folded as a guide, cut the puff pastry into 3 equal strips (about 3 1/2 inches by 11 inches).
10. 4Cut a 1/2-inch opening at the tip of the pastry bag.
11. Pipe a line of the almond filling down the center of each pastry strip.
12. Lightly brush some egg wash along one of the long edges.
13. Fold one long side of the dough over the filling to encase it; seal the two joined long edges using your hands (there's no need to seal the shorter ends).
14. Using a small, sharp knife, cut each of the strips into 3 pieces (about 1 3/4 inches by 3 1/2 inches), then cut 3 slits (about 1/2 inch) in the filled side of each pastry, leaving the sealed side intact.
15. Be sure to cut just to the center of the pastry.
16. Transfer the pastries to a lined baking sheet (6 on each) and curve them back a little to open up the “claws.” Repeat the process with the second sheet of puff pastry and remaining almond filling.
17. 5Brush the tops of the pastries with the remaining egg wash and scatter over the sliced almonds.
18. Chill in the fridge for at least 30 minutes and up to 12 hours (if chilling longer than 2 hours, cover with plastic); the puff pastry should be firm to the touch after chilling.
19. 6Bake 1 pan at a time until the tops are golden brown, 16 to 18 minutes.
20. The filling will spread out a little as the bear claws bake.
21. If desired, tear away any crispy edges and use a skewer to push any filling back into the opened slits while still warm.
22. Allow the claws to cool completely on a wire rack, about 15 minutes.
23. 7For the glaze: Meanwhile, place the powdered sugar in a small bowl and whisk in the milk a little at a time until the glaze reaches a pourable, glue-like consistency.
24. Drizzle the glaze over the cooled pastries in a zigzag pattern.