These puff pastry bear claws with an almond filling are simple, yet delicious!
Ingredients
- superfine sugar: 0.33333 cup
- unsalted butter: 0.25 cup (softened)
- egg yolks: 2 piece
- almond extract: 0.25 tsp
- ground almonds: 1 cup
- all-purpose flour: 1 Tbsp
- sheet puff pastry, thawed and rolled out into a 16x16-inch square: 1 piece
- egg: 1 piece
- water: 1 Tbsp
- almonds: 2 Tbsp (to taste, sliced)
- superfine sugar: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
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Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on bottom edge to make the "claws". Transfer pastries to a baking sheet.
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Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
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Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.
