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!"
photo by SkinnyMinnie
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
6 bear claws
ingredients
-
FILLING
- 1 egg
- 2 tablespoons milk
- 1 cup plain breadcrumbs
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1⁄4 cup water
- 2 teaspoons almond extract
-
GLAZE
- 1⁄2 cup sugar
- 1⁄4 cup water
- 1 tablespoon light corn syrup
-
ROLLS
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 1⁄3 - 1⁄2 cup sliced almonds
-
ICING
- 1 cup powdered sugar
- 2 tablespoons water
directions
- Heat oven to 375ºF. Line cookie sheet with parchment paper.
- 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.
- To the remaining egg in the bowl, stir in the remaining filling ingredients until well blended.
- Meanwhile, in 1-quart heavy saucepan, mix glaze ingredients. Heat to boiling and remove from heat; cool while making rolls.
- On a lightly floured work surface, unroll dough; press into a 12x8-inch rectangle, firmly pressing perforations to seal.
- Spoon filling into a 12x2-inch strip lengthwise down the center 1/3 of the dough.
- 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.
- With hand, gently flatten 1-inch wide strip of dough along one long side of folded dough.
- 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.
- 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.
- Place almond side up on the cookies sheet, spreading each cut slightly to form claw like shape. Sprinkle remaining almonds over top of pastries.
- Bake for 15-18 min or until golden brown. Remove to wire rack and cool for 5 minute.
- Drizzle cooled glaze over each pastry.
- In another small bowl, mix icing ingredients until smooth - if too thick, add 1/2 teaspoons water at a time until drizzling consistency. Drizzle icing over cooled pastries.
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Reviews
-
Execellent short-cut recipe. Try 7 oz "Anton Berg" Marzipan, or Almond paste in stead of the breadcrumb, and almond paste. That is what Danish bakers use. -
These look like you spent hours making them...I made them to take to work....I am sure I will be making these often... -
The egg wash is too much. I would just use 1 tablespoon of milk with 1/2 the egg. For the filling, I 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. I used the full amount of extract- they were gone in a heartbeat. A definite keeper. -
I added 1/4 cup of crushed almonds to the filling (I crushed them in my food processor). Other than that I followed the recipe. Everyone at work went CRAZY for these. They were fighting over them. I will definitely need to make more of these. I was told that they were better than any store bought crescent bear claws.
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Hi! My name is Robin, and welcome to my about me page. I will try to be as brief as possible, but I tend to be long winded. If you get bored at anytime, feel free to move on...I won't be offended.
I was born in the great city of New Orleans, but have had the pleasure of travelling and living all over the place. My parents moved to Lafayette, Louisiana when I started high school. After high school, I was a nanny and lived in England (London). I miss it A LOT!! England, not the being a nanny part. I lived and got married in California (Los Angeles), but we moved back to Lafayette to be closer to family. Well, to make a long story short, things didn't work out and we got a D-I-V-O-R-C-E!!! After that, I packed up and moved to Texas (Beaumont).
I met the love of my life (Toby) on-line - believe it or not - and he whisked me away to Kentucky (Louisville). Which is where I lay my head and call home now. I absolutely love it here!! I love having seasons!! The trees changing colors in Fall and snow in the Winter, along with a BEAUTIFUL Spring and HOT Summer!! We live in the house Toby grew up in, and are about to start doing some MUCH needed renovations! (I DEMAND A BIGGER KITCHEN!!) I have recently (this past year) started growing my own herbs. I threw in a few tomato plants for good measure :D. Now I have the bug!! I want more more MORE!! So Toby has so lovingly decided to make me an actual garden. This way I can grow all sorts of fun stuff!! I can't wait!! I love fresh home grown veggies and stuff!! And NOTHING beats fresh herbs!!!
Toby has a son (Zach, 11) from a previous marriage. I guess that would make me the wicked stepmom.....I hope not!!! We also have in our lovely family 2 dogs (Daisy, a Cockapoo who runs the house and Missy, a Black Lab), a cat (Mystery), and a ferret (Flower).
I am a stay at home stepmom (that is my job), so I have all day to cook and look up different recipes. I LOVE it!! I have figured out that I can cook twice as much if I give half of what I cook away....LOL!! This means Toby's business partner and his wife eat just as well as we do!! They have told me on many occasions, that if I can't take Toby anymore they will add on to their house to make room for me. All I have to do is cook!! LOL!!
My parents are foodies and I TOTALLY blame them for my passion for food!! I will try anything once. I have found that I really do like some things I "thought" I hated. Although, I do still HATE (green)peas!!
Here is my rating key for reviews:
***** = HEAVEN - I would not change a thing!!
**** = Was VERY good, but would make a few changes
*** = Not a bad recipe, but would make quite a few changes if I made it again
** = Would have to make a lot of changes to enjoy
* = Didn't enjoy it at all, and will probably not make again.
