Buttery. Flaky. Delicious. Bear claws are a wonderful, filled pastry that are mold into small logs and then cut along one edge to look like a bear's paw. There are any number of filings that can be used with the pastry dough in this recipe. There are a lot of steps, I have tried to break them down timewise.
I will warn you that the dough is very loose and sticky. Avoid the urge to add more and more flour. To handle the dough, dust it lightly with flour without kneading it into the dough. Refrigeration is key with this dough. It contains a lot of butter and will soften fast when working with it. If the dusting lightly doesn't help, wrap and return to the refrigerator for a period while working with it.
Prep: 20 minutes
Rest: 2 hours (minimum)
Fold: 20 minutes
Rest: 4 hours (minimum)
Shape: 20 minutes
Raise: 1 hour
Bake: 20 minutes
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