Bear Claws

Preparation

1. Step 1

   Make the almond filling: In a medium bowl, combine the almond paste, butter, flour, vanilla and salt. Add 1 tablespoon of the beaten egg and reserve the rest for a later step. Using an electric mixer, starting on low speed and increasing gradually to medium, beat the mixture, scraping down the sides of the bowl as needed, until you have a smooth paste. Scrape the almond filling into a pastry bag, push it toward the tip, then press out any air and twist the top of the bag to close. Set aside. 

2. Step 2

   Prepare the baking sheet: Line a large baking sheet with parchment paper and set aside. 

3. Step 3

   Roll out the dough: Roll out the chilled Danish dough on a lightly floured surface, adding more flour as necessary to prevent sticking, into 16-by-11-inch rectangle. Use a wheel cutter or a knife to trim the dough into a neat rectangle measuring 15-by-10 inches. Cut the rectangle in half lengthwise and then in thirds crosswise, making six equal squares of dough, each measuring about 5 inches across. 

4. Step 4

   Assemble the pastries: Snip a 1-inch-wide opening in the tip of the pastry bag and pipe a thick line of filling down the center of each square, starting and stopping ½ inch in from the edge (use all the filling). Working one square at a time, brush all four edges of the pastry with some of the reserved beaten egg, then fold the square in half over the filling to form a rectangle, aligning the edges. Press along all the seams to seal, taking care to eliminate air pockets, then use the rolling pin to flatten the longer seam, widening it slightly. Cut four slits in the longer seam with a paring knife (avoid cutting into the filling). Press down on the edges of the pastry where you’ve just cut slits to make sure they’re properly sealed. Transfer the pastry to the prepared baking sheet and curve the filled end slightly so the notches fan out. Repeat the shaping process with the remaining squares, spacing them evenly on the baking sheet and dusting off any excess flour. 

5. Step 5

   Proof the pastries and heat the oven: Spritz the parchment in between each pastry with a little water (or brush with water using a pastry brush) and cover the baking sheet loosely with plastic wrap (the extra moisture prevents the dough from drying out and aids in proofing). Let the bear claws sit at room temperature until they’re very puffy and the dough springs back but leaves a slight indentation when poked gently with a finger, 50 to 60 minutes. Meanwhile, arrange an oven rack in the center position and heat to 375 degrees. 

6. Step 6

   Egg wash and bake: Uncover the bear claws and press down gently on the “toes” to ensure they adhere during baking (don’t press out all the air). Brush the surfaces with the remaining beaten egg and sprinkle the sliced almonds over top, dividing evenly among the bear claws. Transfer to the oven and bake, rotating the pan after 15 minutes, until the bear claws are deep golden brown, 23 to 28 minutes. Let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely, at least 30 minutes. 

7. Step 7

   Glaze the bear claws: In a small bowl, whisk together the powdered sugar and milk until completely smooth and lump-free. Add water a few drops at a time and stir as needed to achieve a very thick but pourable consistency. Drizzle the glaze over the cooled bear claws and let sit at room temperature until set, 5 to 10 minutes.