Side Pannel
Crescent Almond Bear Claws
Crescent Almond Bear Claws
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 1 Egg
- 3/4 c Ground almonds
- 2 tb Flour
- 1 tb Powdered sugar
- 1 tb Butter or margarine
- 1/2 ts Almond extract
- 1 pk (8-oz) Pillsbury
- -refrigerated crescent
- -dinner rolls
- 2 tb Sliced almonds
- 1 -(up to)
- 2 tb Sogar
Directions
Beat egg in small bowl; reserve 1 tablespoon. Set aside. Stir in ground
almonds, flour, powdered sugar, butter and almond extract. Refrigerate
mixture 15 minutes for easier handling, if necessary.
Heat oven to 375 degrees. Unroll dough into 2 long rectangles onto 13-inch
Baking Stone; firmly press perforations to seal. Roll half of almond
filling into 13-inch rope; place lengthwise down center of 1 rectangle.
Repeat with remaining filling and dough. Fold dough over almond filling,
pressing unfolded edges to seal. Cut each strip crosswise into 4 pieces
using 3-inch Self-Sharpening Paring Knife; place on Stone. Cut 4 slashes in
each piece from unfolded edge to center. Curve each piece slightly to fan
out and form claw shape. Brush tops with reserved 1 tablespoon beaten egg
using Pastry Brush; sprinkle with sliced almonds and sugar. Bake 13-15
minutes or until golden brown. Serve warm. 8 rolls.
"TURNING OUT THE BEST" RECIPE
BOOK, PILLSBURY
THE PAMPERED CHEF
almonds, flour, powdered sugar, butter and almond extract. Refrigerate
mixture 15 minutes for easier handling, if necessary.
Heat oven to 375 degrees. Unroll dough into 2 long rectangles onto 13-inch
Baking Stone; firmly press perforations to seal. Roll half of almond
filling into 13-inch rope; place lengthwise down center of 1 rectangle.
Repeat with remaining filling and dough. Fold dough over almond filling,
pressing unfolded edges to seal. Cut each strip crosswise into 4 pieces
using 3-inch Self-Sharpening Paring Knife; place on Stone. Cut 4 slashes in
each piece from unfolded edge to center. Curve each piece slightly to fan
out and form claw shape. Brush tops with reserved 1 tablespoon beaten egg
using Pastry Brush; sprinkle with sliced almonds and sugar. Bake 13-15
minutes or until golden brown. Serve warm. 8 rolls.
"TURNING OUT THE BEST" RECIPE
BOOK, PILLSBURY
THE PAMPERED CHEF
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