Puff Pastry Bear Claws

Ingredients

• Sweetener

  ⁵⁄₁₆ cup or 60g

• Margarine - cup

  ¼ cup or 25g

• Egg yolk

  Raw, fresh

  2 large yolk (separated from white) or 34g

• Almond Extract

  1 serving or 100g

• Almonds

  Nuts, raw

  1 cup, ground or 95g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Edmonds Reduced Puff Pastry

  1 sheet or 100g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Water

  Plain, clean water

  1 tbsp or 15g

• Almonds

  Nuts, blanched

  2 tbsp or 18g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Process sweetener to make superfine
3. Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
4. Cut puff pastry into 6 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over the filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on the bottom edge to make the "claws". Transfer pastries to a baking sheet.
5. Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
6. Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

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