Bear Claws – a delicious almond filling wrapped up in a light puff pastry and garnished with sliced almonds and a drizzling of icing.
Have y’all heard of the town Solvang? Ya, me either! But I have now. It is just a short drive off of the Pacific Coast Highway (about 20 miles). You travel off the coast through some rolling hills and then you descend into the quaint little Dutch town.
While we were stopped there we ran into the local bakery. Oh my goodness I was in heaven; pastries galore! I tried a cheese Danish, a raspberry Danish, a slice of carrot cake AND a bear claw! I know, I know, I am a horker! I totally horked (pigged) out! It was all so good I couldn’t help myself.
So, now I am home and of course craving all of these delicious treats. So, with today being tight on time thanks to dentist appointments and so on, I threw together some Bear Claws. What can I say??? Melt in your mouth goodness!!!!!
- 1 (17.3-oz) package frozen puff pastry sheets, thawed
- 1 (12-oz) can almond filling
- 1 egg yolk
- 2 Tbsp water
- ½ cup sliced almonds
- 1 cup powdered sugar
- 1 ½ Tbsp milk
- Preheat oven to 400°F.
- Cover 2 baking sheets with parchment paper.
- Cut each pastry sheet into 9 squares in 3 inch diameters.
- Place about 2 tsp (I used a small cookie dough scoop) of almond filling onto one side of square and spread slightly.
- Fold dough over and press edges together to seal.
- Cut 4 slits about ½-inch apart along edge of dough (I cut the side without the fold).
- Curve pastry slightly to resemble claws and place on baking sheets.
- In a small bowl, whisk together egg yolk and water; brush egg mixture over the pastries and sprinkle evenly with the sliced almonds.
- Bake 15 - 20 minutes, or until golden.
- Remove from baking sheets to a wire rack; cool.
- In a small bowl, whisk powdered sugar and milk until smooth; drizzle over pastries.