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Almond Bear Claws

"These flaky Danish pastries are a time-eating mission, however they're a perfect manner to show people how an awful lot you adore them! I like serving them at unique brunches. The puff pastry dough and almond filling may be made beforehand of time, and the pastries may be frozen before baking."

Ingredients :

1/three cup almond paste
2 3/4 cups floor almonds
1/2 cup white sugar
1 pinch salt
2 tablespoons butter
2 egg whites
half teaspoon almond extract
2 teaspoons amaretto liqueur
3 kilos puff pastry
1 egg
1 tablespoon water
3 tablespoons sliced almonds, for garnish
3 tablespoons confectioners' sugar for dusting

Instructions :

Prep : 2H	Cook : 24M	Ready in : 2H25M

In a big bowl, beat almond paste with an electric powered mixer to interrupt it apart. Add the almonds, sugar, and salt; hold to combine till the almond paste is no longer lumpy. Stir inside the butter, egg whites, almond extract and amaretto liqueur on high velocity till its as fluffy as you could get it. Set apart.
Using half of the dough at a time, roll it out on a gently floured floor into a rectangle that is about 8 inches huge and 1/four inch thick. Trim the rims of the dough. Cut the dough in 1/2 lengthwise to make two 4 inch wide strips.
Preheat the oven to 400 degrees F (200 stages C). Line baking sheets with parchment paper.
Fill a pastry bag midway with the almond filling and pipe a stripe of filling down the middle of each strip. Whisk collectively the egg and water. Brush onto one side of every strip. Fold every strip over the filling and press gently to seal it. Brush every piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the endure claws at the least inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
Bake inside the preheated oven until almonds are toasted and pastry is golden brown, 25 to half-hour. Cool and dirt with confectioners' sugar right earlier than serving.

Notes :

Get the recipe for Blitz Puff Pastry.
For greater suggestions, study the object about Breakfast Pastries.
This recipe makes sufficient filling for approximately six dozen bear claws. You can cut the recipe down, but I like to make a large batch due to the fact 1) it continues indefinitely in the freezer 2) it's tougher to make in small quantities (it is more tough to grind almonds in a food processor in small amounts), and three) the filling is scrumptious in espresso desserts and other baked goods.
Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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