Monday, March 4, 2013
Cinnamon Bear Cub Claws - The Deen Brother Cookbook
1/2 cup sliced almonds
1/4 cup granulated sugar
6 tablespoons unsalted butter, softened
1/2 teaspoon ground cinnamon
1 pound prepared puff pastry
1/3 cup golden raisins
1 egg plus 1 teaspoon water, whisked together
1/4 cup turbinado (raw) sugar
Preheat oven to 400 degrees. In a food processor, finely grind the almonds and sugar. Add the butter, egg, and cinnamon. Process until smooth. Set filling aside.
Roll out puff pastry to 1/4-inch thickness. Using a 3-inch round cutter, cut out circles. Spoon 2 teaspoons almond filing in the center of each circle. Sprinkle with raisins. Brush the edges of the circles with water. Fold the circles in half, pressing the edges to seal. Using a knife, cut four "claws" into the folded sides. Place pastries on baking sheet.
Brush tops of the pastries with the egg mixture. Sprinkle them with the turbinado sugar and sliced almonds. Bake 12 - 14 minutes or until golden.
Makes 18 pastries.