Apple Almond Bear Claws
1 package active dry yeast
1/4 cup warm water
1 cup milk, scalded
1/4 cup sugar
1/4 cup butter or margarine
3 3/4 cups flour
2 tart apples
4 ounces cream cheese, softened
2 tablespoons unsweetened applesauce
1/2 cup sugar
6 ounces sliced almonds
1/2 cup powdered sugar
2 tablespoons milk
- Place yeast in a small bowl and pour warm
water over the top. Cover and let stand in a
- Heat milk to scalding and add to sugar and
butter or margarine in a large mixing bowl. Cover
and let stand until cooled to lukewarm (about 20
Beat yeast and egg into cooled milk mixture. Add 2
cups of flour and beat well.
- Gradually add remaining flour to form a soft
dough. Place in a greased bowl and turn once to
grease both sides. Cover and let stand in a warm
place until risen to double (about 2 hours).
- While dough rises, make filling. Peel and
core apples and dice into small pieces.
- Mix cream cheese, applesauce and sugar in
with apples. Add almonds and place in
refrigerator until dough is ready.
- Preheat oven to 375 degrees.
- Separate dough into two balls.
- Sprinkle a generous amount of flour onto a
bread board. One ball at a time, roll dough out
very flat into a rectangle of about 16x14
- Slice dough rectangle longwise down the
middle and then into 8 smaller rectangles for
each half (16 dough rectangles all together).
Spoon a generous dollop on one of the small
rectangles near one edge but taking care to
leave enough dough near the edge for sealing.
Fold the uncovered portion of the rectangle over
the filling. Pinch and fold the edges to seal.
Choose on part of your bear claw to be the front
of the bear's paw. Slice three slits into the
top of the dough. These create the claws and
allow the filling to vent.
- Place on a cookie
sheet that has been sprayed with non-stick
cooking spray. Repeat with the remaining small
- Place in hot oven and bake for 20
minutes or until golden brown
- While the first
batch bakes, repeat the steps with the second
ball of dough.
- When the bear claws are out of
the oven, mix powdered sugar and milk together
and spread over the warm rolls to ice.
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