Blue Ribbon Almond Bear Claws

Total Time: 3 hrs 15 mins Preparation Time: 3 hrs Cook Time: 15 mins

Ingredients

• Servings: 18
• 1 1/2 cups butter, cold, cut into 1/2-inch pieces (3 sticks)
• 5 cups all-purpose flour, divided
• 1/4 ounce fleischmann's active dry yeast (1 pkg.)
• 1 1/4 cups half-and-half cream
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 egg
• 1 egg
• 3/4 cup powdered sugar
• 1/2 cup almond paste, cubed
• 1 tablespoon water
• 1 egg
• sugar, coarse granulated
• almonds, sliced

Recipe

• 1 in a bowl, toss butter with 3 cups flour until well coated; refrigerate. in a mixing bowl, combine fleischmann's yeast and remaining flour. in a saucepan, heat cream, sugar and salt to 120 to 130 degrees. add to yeast mixture with 1 egg; mix well. stir in butter mixture just until moistened.
• 2 turn onto a lightly floured surface; knead 10 times. roll into a 21x12-inch rectangle. starting at a short side, fold dough in thirds, forming a 12x7-inch rectangle. cover and chill for 1 hour.
• 3 for filling, in a mixing bowl, beat egg until foamy. gradually add powdered sugar and almond paste; beat until smooth. cut dough in half widthwise. roll each portion into a 12-inch square; cut each square into three 12x4-inch strips. spread about 2 tablespoons filling down center of each strip. fold long edges together; seal edges and ends. cut into three pieces.
• 4 place on greased baking sheets with folded edge facing away from you. with scissors, cut strips four times to within 1/2-inch of folded edge; separate slightly. repeat with remaining dough and filling. cover and let rise in a warm place until doubled, about 1 hour. lightly beat water and remaining egg; brush over dough. sprinkle with sugar and almonds. bake at 375 degrees for 15 minutes or until golden brown. remove from pans to wire racks to cool.