PocketCook

From @NYT Cooking

Apple-Almond Bear Claws

50 min · Serves 8

50 mintotal
20 minhands on
12steps
8servings

Watch it

Ingredients

For the filling

  • Almond paste or frangipane filling

For the icing

  • 1/2 cup powdered sugar (about 60 g)
  • 1-2 tbsp milk or water

To assemble and bake

    For the pastries

    • 1 sheet puff pastry, thawed
    • 1 large apple, sliced into thin quarter-moons
    • 1 large egg, beaten (for egg wash)
    • 1/2 cup sliced almonds (about 50 g)

    Method

    For the filling

    1. Prepare the almond paste or frangipane filling according to your preferred recipe.

    For the icing

    1. Whisk the powdered sugar with milk or water until smooth and drizzly.

    To assemble and bake

    1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

    2. Roll out the puff pastry sheet and cut it into equal rectangles.

    3. Place a spoon of almond filling onto one half of each rectangle and layer thin apple slices on top.

    4. Fold the pastry over to enclose the filling and crimp the edges with a fork to seal.

    5. Cut small slits along the sealed edge to form the "claw" shape and curve slightly into crescent shapes.

    6. Brush the top of each pastry with the egg wash.

    7. Press sliced almonds onto the top of each pastry.

    8. Bake until puff pastry is golden brown and puffed, 20–25 minutes.

      Then 20 min of waiting

    9. Transfer the pastries to a wire rack to cool slightly.

    10. Drizzle the powdered sugar icing over the warm bear claws.

    For the pastries

      Get PocketCook

      Free. It puts this on your shopping list, keeps your place, and rings when something is ready.