Puff Pastry Bear Claws

Ingredients

• Servings: 8
• 1/3 cup superfine sugar
• 1/4 cup unsalted butter, softened
• 2 large egg yolks
• 1/4 teaspoon almond extract
• 1 cup ground almonds
• 1 tablespoon all-purpose flour
• 1 sheet puff pastry, thawed and rolled out into a 16x16-inch square
• 1 egg
• 1 tablespoon water
• 2 tablespoons sliced almonds, or to taste
• 2 tablespoons superfine sugar, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• 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.
• 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 the filling and press edges together to seal. make three 1/2-inch cuts equal lengths apart on the bottom edge to make the 'claw'. transfer claws to a baking sheet.
• 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.
• bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.