My Bear Claw With A Raspberry Twist is a delightful dessert that looks much more complicated than it actually is to make. If you are a fan of almonds, raspberries and flaky buttery pastries, this dessert is for you. Enjoy with a cup of coffee or tea.
Bear Claw With A Raspberry Twist
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 6-8 Servings
Ingredients
- 1 sheet frozen puff pastry, defrosted overnight in refrigerator
- ½ cup almond paste
- ½ cup raspberry preserves
- 1 egg yolk plus 1 tbsp. water (eggwash)
- 2 tbsp. slivered almonds
Instructions
- Preheat oven to 400 degrees F.
- Prepare a baking sheet with parchment paper.
- Unfold and place defrosted (but chilled) puff pastry sheet vertically on a lightly floured surface.
- Place an even layer of almond paste all over the middle third of the puff pastry.
- Spoon and even layer of raspberry preserves over almond paste.
- Using a sharp knife or pizza cutter, cut strips on both sides of pastry without detaching them.
- Once both sides have been cut, braid the strips over the filling (almond and raspberry) by alternating placing one strip from one side over another strip from another side.
- Fold the remaining pastry dough from top and bottom over to create clean edges.
- Brush entire pastry with eggwash.
- Sprinkle pastry with slivered almonds.
- Bake for about 20 minutes or until pastry is puffy and golden brown.
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