(Save the Polar) Bear Claws
Published May 19, 2007
Tony Cenicola/The New York Times. Food stylist: Jill Santopietro.
- Total Time
- About 1 hour, plus at least 3 hours' refrigeration
- Rating
- Comments
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Ingredients
FOR THE DOUGH
4 cups plus 2 tablespoons flour
1 teaspoon salt
1 pound (4 sticks) butter, softened
1 pound (2 cups) mascarpone
FOR THE FILLING AND TOPPING
2 cups unsulfured dried apricots
⅓ cup apricot preserves
1 large egg yolk
2 tablespoons heavy cream
3 ½ tablespoons turbinado sugar
Nutritional analysis per serving
77 grams carbs; 183 milligrams cholesterol; 882 calories; 17 grams monosaturated fat; 3 grams polyunsaturated fat; 37 grams saturated fat; 61 grams fat; 1 gram trans fat; 4 grams fiber; 433 milligrams sodium; 11 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the flour and salt in the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low, add the butter, 2 tablespoons at a time, until incorporated. Then add the mascarpone, 2 tablespoons at a time, until blended.
- Step 2
Divide the dough into 3 equal balls. Flatten each ball into a disc, wrap in plastic and refrigerate for 2 hours or overnight.
- Step 3
Prepare the filling by bringing the apricots and 2 ½ cups water to a boil. Boil for 2 minutes. Let cool completely, then drain apricots and roughly chop.
- Step 4
Dust a work surface lightly with flour. Roll one disc of chilled dough into an 9-by-13-inch rectangle, ¼ -inch thick. Then cut the rectangle into 3 (9-by-4 ⅓-inch) smaller rectangles. Lay each rectangle vertically. Place 2 ½ to 3 tablespoons apricots on the bottom half of the rectangle. Top with 1 ½ teaspoons of apricot preserves. Fold the top half of the dough over the fruit and press down along the edges to seal. Using a paring knife, cut away a small amount of the sealed edge to tighten the seal. Cut 4 ( ¾-inch-long) slits into the sealed end (opposite the fold) to make bear nails. Repeat with the remaining discs of dough. Refrigerate the bear claws for 30 minutes.
- Step 5
Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the egg yolk, cream and a few drops of water. Place bear claws on the baking sheets 2 inches apart. Brush the top of each bearclaw with the egg wash, then sprinkle with sugar.
- Step 6
Bake until golden brown, about 30 to 35 minutes. Remove bear claws from the oven and let cool.
Private Notes
Comments
This is a spectacular dish and pretty easy to make. I have marble board that I freeze before rolling out the dough. I am doing a half batch today for my wife and I.
I used black huckleberries freshly picked from Mt Adams. I cut the dough ingredients in half, rolled dough a bit thinner and made smaller claws, still they were quite sizable! A magnificent recipe! And so delicious! This will become an end-of-summer tradition for us when huckleberries are in season. (With the changes made I still had 13 bear claws).
Question: Does Step 3 (Prepare the filling by bringing the apricots and 2 1/2 cups water to a boil. Boil for 2 minutes. Let cool completely, then drain apricots and roughly chop.) include dried apricots *and* preserves? Seems as though preserves should be added to prepared apricots.
Step 4 says Place 2 1/2 to 3 tablespoons apricots on the bottom half of the rectangle. Top with 1 1/2 teaspoons of apricot preserves. So no, you don't boil the preserves.