• bear claw pastries

    My Everyday, recipes • Nov 23rd, 2018

    I’ve had a few requests for the recipe I used for the bear claw pastries so I’m posting it today. I’m not such a good baker but I do like to eat cake and pastries so I have a go. I started off making Kanelbullar or Swedish cinnamon rolls only to find that I wanted more of a filling, almonds or fruit maybe. So the pastry making got a life of its own. I made a rich dough and filled it with almond paste and cinnamon sugar and made the bear claw shape, easy and fun. These could easily be vegan by substituting almond milk for cows milk and and using shop bought vegan butter instead of regular butter. All good.

    For the dough:

    330g plain flour, I used bread flour

    70g sugar, you can use coconut sugar

    1/4 teaspoon of salt

    50g butter

    150g milk

    1 egg if you want

    10g dried yeast

    Combine all the dry ingredients, make a well in the mix and pour the slightly warmed milk and beaten egg. You can whisk in the yeast into the warm milk too and pour it in when it starts to bubble just to make sure it’s active. Bring in the sides and make a dough ball and knead for 20 minutes. If it’s too wet add a little more flour and start timing then. Alternatively use a stand mixer with a dough hook on medium speed for about 10 minutes. You need to let the dough rise in a warm place for an hour and a half, covered with a damp tea towel.

    For the paste

    200g ground almonds

    50g sugar

    1 tablespoon of cinnamon

    Mix with a little warm water and taste it so you can add more sugar and / or cinnamon. It should be sweet but not as sweet as marzipan.

    Finish:

    200g flaked almonds

    milk or a beated egg to glaze

    Once the dough is well risen turn it on to a floured surface and knead it just a little and roll it with a pin to make a long rectangle of maybe 60 by 20 cms. Spread some more butter as if it were bread for a sandwich and spread the almond paste on top right to the edges. Starting with the long edge further away from you roll the dough like a Swiss roll. Brush with a beaten egg or (almond) milk and sprinkle with almond  flakes. Try to get the seam at the bottom. Cut the dough into slices 7 – 10 cms long so they look like sausage rolls now haha and then cut four ‘fingers’. The vid below helps:

    Place on a lined baking sheet and cook at 180C for 15 minutes.

    As a variation you could use infused dried fruit or stewed apples. And if you want more sweetness you could drizzle some icing made with icing sugar and lemon juice.

    Hope you give this a try – I’ve been having them for breakfast this week.

     

  • Leave a Reply

    Your email address will not be published. Required fields are marked *