Mr. Food:Almond Bear Claw
What You’ll Need
1 (17.3-ounce) package frozen puff pastry sheets, thawed
1 (12-ounce) can almond filling
1 egg yolk
2 tablespoons water
1/3 cup sliced almonds
1 cup confectioners’ sugar
1 tablespoon milk
What to Do
Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray.
Cut each pastry sheet into 9 (3-inch) squares. Place about 2 teaspoons almond filling onto one side of square. Fold dough over and press edges to seal. Cut 4 slits about 1/2-inch apart along edge of dough. Curve pastry slightly to resemble claws and place on baking sheets.
In a small bowl, whisk together egg yolk and water; brush egg mixture over pastries and sprinkle evenly with almonds.
Bake 15 to 18 minutes, or until golden. Remove from baking sheets to a wire rack; cool.
In a small bowl, whisk confectioners’ sugar and milk until smooth. Drizzle over pastries and serve.
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