I love bear claws and enjoyed this recipe. The only issue I had was with the nuts and raisins. I bluntly chopped these filling ingredients and when I sliced the filled dough and then slit the claws a lot of the filling toppled out. I have since tried this recipe again having pulsed the nuts and raisins in the food processor into a coarsely ground paste (it only took a couple of pulses). The paste spread easily and adhered to the dough when sliced, yielding a batch of bear claws with all of the filling inside instead of some on the baking sheet. The taste is exactly the same(yummy), of course, just more filling in each claw! This pastry is a great breakfast treat, but is equally nice with a cup of afternoon tea. Thanks!
I put the 1 tablespoon butter, the sugar, cinnamon, nuts and raisin (or dried sweet cherries) in the food processor and mixed them altogether. The first batch I used all 4 T. of the butter, which was too much and the filling oozed out when baking. Backed off the amount of butter, since there is so much in the dough, you probably won't miss it. I didn't brush to tops with butter and they browned beautifully anyway. It did more folding on the dough recipe than it called for but my butter was firmer and was not distributing itself very well. I'll make more dough on some snowy day when I don't have anything better to do. Great recipe.
I am horrible, I made this for Christmas morning '07 and am just now reviewing it! It was delicious and easy to make. We liked it much better than the store bought ones and I will definitely be making it again. We made it exactly as described and it came out perfect! Thanks Tish!
Very nice !!I try almond paste instead of other nuts the filling stays in great for holidays~~~