These Maple Pecan Bear Claws are the right indulgent deal with in your vacation desk, that includes a flaky, buttery Tough Puff Pastry made with Plugrá® Premium European-Type Unsalted Butter. Crammed with a candy mix of pecan and almond flours, maple syrup, and a touch of maple extract, then completed with a drizzle of maple glaze and toasted pecans, these pastries convey a contact of bakery-level class and wealthy taste to your desk with each chew.
Maple Pecan Bear Claws
Makes 6 pastries
- 1¼ cups (150 grams) confectioners’ sugar
- ½ cup (48 grams) pecan flour
- ¼ cup (24 grams) almond flour ½ teaspoon (2 grams) kosher salt
- 2 tablespoons (30 grams) maple syrup
- 1 massive egg white (30 grams)
- ¼ teaspoon (1 grams) maple extract
- 1 massive egg (50 grams)
- 1 tablespoon (15 grams) water
- Tough Puff Pastry (recipe follows)
- Maple Glaze (recipe follows)
- Garnish: toasted chopped pecans
-
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
-
In a big bowl, whisk collectively confectioners’ sugar, pecan flour, almond flour and salt. Add maple syrup, egg white, advert maple extract; stir with a spatula till mixed.
-
In a small bowl, whisk collectively egg and 1 tablespoon (15 grams) water.
-
On a calmly floured floor, roll Ruff Puff Pastry right into a 18×12-inch rectangle. Trim edges of dough so rectangle is 15×11 inches. Reduce rectangle in half lengthwise; lower every half of rectangle into 3 (5½x5-inch) rectangles.
-
Spoon sugar combination right into a pastry bag, and lower a ½-inch opening in tip. With one lengthy aspect of pastry closest to you, pipe a line of filling into middle of every rectangle (about 1½ tablespoons or 40 grams every). Brush edges with egg wash, and fold dough over filling, urgent edges to seal. Trim edges with a pastry wheel to additional seal. Utilizing a pointy knife, make 4 cuts on sealed fringe of dough, about 1 inch aside, being cautious to not lower by way of to filling. Switch to ready pans, gently curving to unfold out cuts. Freeze for 10 minutes.
-
Brush tops of dough with egg wash.
-
Bake till golden brown, 20 to 25 minutes. Let cool barely earlier than serving. Drizzle Maple Glaze on high as desired, and garnish with pecans, if desired.
Tough Puff Pastry
Makes 6 pastries
-
Within the bowl of a stand mixer fitted with the paddle attachment, beat flour, chilly butter, and salt at low velocity simply till butter is coated with flour. With mixer on low velocity, add 2/3 cup (160 grams) ice water in a sluggish, regular stream, beating simply till dough comes collectively, about 1 minute, stopping to scrape sides of bowl and switch dough to assist dough hydrate evenly. (There’ll nonetheless be massive items of butter. It’s OK if a couple of dry bits stay.)
-
End up dough onto a calmly floured floor, and roll right into a 9-inch sq.. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.
-
On a calmly floured floor, roll dough right into a 12×7-inch rectangle, calmly flouring floor and high of dough as wanted. Fold dough in thirds like a letter. Rotate dough 90 levels; roll right into a 12×7-inch rectangle, and fold in thirds like a letter. Repeat process for a 3rd and ultimate flip. Wrap dough in plastic wrap, and refrigerate for no less than 1 hour. (If at any level the butter is simply too smooth after a fold, wrap in plastic wrap and freeze till butter is agency once more, checking each 5 minutes)
Maple Glaze
Makes about ½ cup
-
1. In a medium bowl, whisk collectively confectioners’ sugar, maple syrup, melted butter, and 1 tablespoon (15 grams) water. Use instantly.
