Almond Bear Claws

Makes 12 | Hands-on: 2 hrs + resting, chilling & proving | Bake: 15 mins

Ingredients

For the dough

500g strong white flour

25g caster sugar

7g fast-action yeast

1 tsp salt

150ml whole milk

275g unsalted butter1 egg, beaten (to glaze)

For the filling

175g ground almonds

150g icing sugar

15g soft unsalted butter

Zest of ¼ lemon

1 tsp almond extract

1 egg whitePinch of salt

To decorate

50g flaked almonds

100g icing sugar, sifted

Juice of ½ lemon

You will need: 20 x 25cm oiled tray or box, 2 lined baking sheets, 2 proving bags

Method

1. Make the dough: Mix flour, sugar, yeast, and salt in a mixer bowl. Warm milk with 160ml water. Add 25g butter, let soften, then pour into flour mix. Mix for 3 mins until combined but not elastic.

   
   

2. Shape into a 20cm square, place in oiled tray, cover and chill for 2–4 hours or overnight.

   
   

3. Prepare the butter: Roll remaining butter between baking paper into a 16cm square. Chill for 30 mins.

   
   

4. Roll dough to a 50 x 18cm rectangle. Place butter in the centre. Fold left and right sides over to encase butter. Seal edges.

   
   

5. Rotate dough 90°, roll to 50 x 18cm again. Fold top to middle, bottom up to meet it, then fold in half (4 layers). Turn 90°, chill for 30–45 mins.

   
   

6. Make filling: Beat all filling ingredients until smooth. Divide into 6 equal parts, roll into 24cm sausages, wrap, and chill.

   
   

7. Roll dough again, fold like a letter (top third down, bottom third up), chill for 1 hour.

   
   

8. Assemble: Cut dough in half. Roll one half to 26 x 38cm. Cut into three 12 x 24cm rectangles.

   
   

9. Place almond filling 2cm in from the left edge. Brush egg on dough, fold over filling, then fold again to seal. Flip so seam is underneath.

   
   

10. Cut each into two, make 6 slashes in the flap, bend into a C-shape. Place on baking sheet.

    
    

11. Repeat with remaining dough and filling to make 12 pastries. Prove at room temp for 1 hour.

    
    

12. Bake: Heat oven to 190°C/170°C fan/Gas 5. Brush pastries with egg, top with flaked almonds, and bake for 15 mins until golden. Cool on tray.

    
    

13. Decorate: Mix icing sugar and lemon juice to drizzling consistency. Drizzle over pastries and leave to set.

Serve and enjoy with coffee!