Bear Claws
Submitted by chattykat123100
Homemade bear claw pastries made from a buttery yeasted dough wrapped around a cherry, date, raisin, and walnut filling. This classic bakery recipe yields 16 to 20 golden, flaky pastries with a sweet almond glaze.
YIELD
16 servingsPREP
2 hrsCOOK
10 minREADY
4 hrsFew pastries capture that bakery-window magic quite like a freshly glazed bear claw. This from-scratch version builds a rich, buttery yeasted dough that rises into tender, flaky layers.
The filling brings together dried cherries, dates, raisins, and toasted walnuts for a fruit-and-nut center that holds its shape beautifully. Each piece gets shaped by hand with signature claw cuts, then baked until deeply golden.
A simple almond-scented glaze finishes them off. Plan for about four hours start to finish, most of it hands-off rise time, and you’ll have a batch worthy of any weekend brunch spread.
Pro Tips
- Let the dough rise in a warm, draft-free spot. A barely warmed oven (turned off) works perfectly.
- Chill the dough briefly if it becomes too sticky to shape. Cold butter in the dough means flakier layers.
- Cut the claw slits about two-thirds of the way through each piece so they fan open during baking.
- Dried cranberries or chopped apricots can stand in for the cherries if that’s what you have on hand.
- Glaze while still warm so the icing sets with a thin, glossy finish.
Ingredients
Directions
Scald milk, stir in sugar, salt, butter and cool to lukewarm.
Combine water and yeast in a large bowl, stir until dossolved.
Beat in milk mixture and egg.
Add half the flour, beat until smooth.
Stir in remaining flour to make a stiff batter.
Add more flour if necessary.
Cover tightly and refrigerate dough at least 2 hours.
It may be refrigerated up to 3 days.
Divide dough in half.
On a lightly floured surface roll out one half to a 9 x 18 inches rectangle.
Brush with half the melted butter.
Sprinkle half the cherry mixture over dough, pat lightly.
Starting with an 18 inch edge, fold ⅓ of dough to center.
Then fold over remaining ⅓ of dough to make a 3-layer strip.
Pinch to seal edges.
Cut each strip into 8 sections.
Make 4 slashes through a cut edge of each section.
Place on a greased baking sheet, and shape into bear claws by separating the slashes.
Repeat using remaining dough and cherry mixture.
Blend yolk and water, brush onto rolls.
Sprinkle with remaining ⅓ cup nuts and 2 tablespoons sugar.
Let rise about 10 minutes, and bake until golden brown.
CHERRY MIXTURE:
Make this recipe while the Sweet Rich Dough is rising.
Drain and chop cherries, drain again on paper towels.
Combine chopped cherries, dates, raisins, lemon peel, the ½ cup walnuts, and 2 tablespoons sugar.
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