MARCH breACK! 2013: Quick & Easy Spirit Bear Claws [Puff Pastry with Chocolate Filling]

Quick & Easy Spirit Bear Claws

What are we having for breakfast? Spirit Bear Claws. We’re busy, so we’re opting for the easy way, using store-bought frozen pastry as our base. If you would like an absolutely Fantastic Danish Pastry Dough Recipe and for a tutorial for How to Laminate the Dough have a look at the Fabulous Joe Pastry website.  Joe even has a visual tutorial for how to make the perfect Almond-Filled Bear Claw.  My kids don’t like almonds, and, as I say, we have little time to devote to proper pastry-making today, so here’s an easy-peasy cheater’s version with chocolate filling. If you wanted to go crazy, I suppose you could use some sort of chopped up candy bar of your own choosing as opposed to plain chocolate. Sky’s the limit.  This is mean tot be a flexible, quick recipe.  You can use as much or as little of the dough you like, which means we can make just enough for your crew of Spirit Bear Campers!

Quick & Easy Chocolate-Filled Bear Claws

Quick & Easy Chocolate-Filled Spirit Bear Claws

makes 9
Author: Roseanne Carrara, The Lunchbox Season

Ingredients

  • 1 Sheet of Frozen Puff Pastry
  • A good chocolate bar cut into smaller cubes or squares
  • 1 egg
  • 1 tbs of milk or water
  • [Optional: Sliced nuts such as pecans almonds or peanut halves]

Instructions

  • Unroll your sheet of defrosted pastry and cut it into squares.
  • Fill the Paw: Towards the top third of each square, lay out a thin (but not stingy!) horizontal line of chocolate chunks.
  • Fatten the Paw: Moisten the small area of dough just above that horizontal line of chocolate with water.
  • Seal the Paw: Bring that moistened dough down over the top of the horizontal line of chocolate and stick it to the pastry below the line of chocolate.
  • There should now be a nice horizontal rolled pastry shape (full of chocolate) above a similarly sized flat bit of pastry.
  • Separate the Toes: make four evenly placed vertical slices in the empty/bottom part of the pastry.
  • Make the Paw into a Crescent Shape: Bend the Pastry in a slight U-shape by bringing the top (fat) corners of the pastry towards one another slightly.
  • Whisk the egg and the milk or water.
  • Use a pastry brush to apply a small bit of egg wash to the top of the bear claw.
  • [Optional] Press nuts slices or halves into the "toes" to represent the claws. We didn't depict this step, but it livens up the chocolate-free half of the pastry quite a bit!
  • Bake according to package directions.
  • We baked ours at 375 for 10 minutes

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