bear claw

bear claw

bear claw

It’s no secret that bears are present in Alaska, but if you travel in any direction, you are bound to find them in this magnificent land. If you are in Anchorage, you'll find yourself in close proximity to bears in Alaska during any season of the year, but especially during the summer months when they give you a good show to watch.


Find sources: "Bear claw" – news · newspapers · books · scholar · JSTOR (Source: en.wikipedia.org A bear claw is a sweet, yeast-raised pastry, a type of Danish, originating in the United States during the mid-1920s. (Source:en.wikipedia.org))

Similar to other pastries, the bear claw is typically high in carbohydrates and fats. Example nutrition information can be seen from a version produced by the restaurant chain Panera Bread. (Source: en.wikipedia.org

Mushet, Cindy, Sur La Table (2008-10-21). "Bear Claw". The Art and Soul of Baking. Andrews McMeel Publishing. p. 118. ISBN (Source: en.wikipedia.org)^ C, Fennell James. “Bear Claw Cutter.” 1950. (Source:en.wikipedia.org))

For the smaller Bear Claws: Cut the first square into three 12×4-inch strips. Spread about 3 heaping tablespoons of the filling down the middle of the each of the strips. Fold the long edges together over the filling. Press the edges and ends to seal. Cut into three equal pieces. Seal each end of the cut pieces as well, so the filling doesn’t spill out. With the seam side facing away, cut 4 equally spaced slits about ½-inch long. Slightly bow out (curve) the pastry. Place up to 8 bear claws on each lined baking sheet. Repeat with 2nd dough square. Cover and let rise in a warm place for 1 hour. (Source: redstaryeast.com)

Bake smaller bear claws for 14 to 15 minutes or until golden brown. (Source: redstaryeast.com Would really like a video for the cutting of the dough and assembly. I’ve read the instructions twice and am hesitant about even trying. I am truly unclear on how to make the claws. (Source:redstaryeast.com))

If you fancy a more traditional bear claw, you can fill them with frangipane instead. Just mix one egg with 50g each of flour, sugar and soft butter until smooth, and fill each rectangle with that instead. You could even drizzle with a few flaked almonds, if you’re feeling flash. (Source: www.grahamsfamilydairy.com)

As soon as they’re out the oven, make your icing by mixing your 200g of icing sugar with just enough water to create a gloopy, messy paste. Drizzle this on top of your hot bear claws, then leave them to cool. If you do this whilst they’re still hot, the icing will set hard. (Source: www.grahamsfamilydairy.com)

Pastry - Bear Claw (Bear Claw (Enriched Wheat Flour [Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Butter [Pasteurized Cream, Natural Flavor], Sugar, Almond Paste [Almonds, Sugar, Glucose, Sorbitol, Natural Almond Flavor], Whole Egg, Yeast, Margarine [Palm Oil, Water, Canola Oil, Soybean Oil, Soy Lecithin, Citric Acid, Natural Flavor, Salt, Vitamin A Palmitate, Vitamin D3, Annatto Extract (Color), Beta Carotene (Color)], Modified Corn Starch, Cream Cheese [Pasteurized Milk And Cream, Cream Cheese Culture, Salt, Carob Bean Gum], Salt, Natural Almond Flavor, Natural Caramelized Sugar Flavor, Natural Vanilla Flavor, Soybean Oil, Dough Conditioner [Ascorbic Acid, Microcrystalline Cellulose, Corn Starch]), White Icing (Sugar, Water, Corn Syrup, Cornstarch, Agar-Agar, Corn Starch Modified, Invert Sugar, Natural Vanilla Flavor, Natural Lemon Flavor Wonf, Salt), Almonds, Water, Egg Blend (Whole Eggs, Egg Yolk, Dried Egg Whites) (Source: www.panerabread.com)



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