Apple Bear Claws

Steps

Apple Compote

1. 1

   Core the apple, leaving it unpeeled, and cut it into 1/2-inch cubes.

2. 2

   In a medium saucepan over medium heat, melt the butter with the brown sugar, cinnamon, and nutmeg, stirring until the mixture begins to bubble slowly.

3. 3

   Add the diced apple and the pinch of salt. Stir to coat the apple completely.

4. 4

   Cook for 6 to 8 minutes, stirring often, until the apple has released plenty of juice and has started to soften.

   Start 8-minute timer
5. 5

   In a small bowl, stir the cornstarch and lemon juice together to make a slurry.

6. 6

   Stir the slurry into the apple mixture. After about 1 minute, the compote should look visibly thickened.

   Start 1-minute timer
7. 7

   Spread the apple compote in an even layer on a plate or small baking sheet so it cools quickly. Let it reach room temperature, about 15 minutes, then cover and refrigerate for at least 30 minutes or up to 1 day.

   Start 15-minute timer

Almond Filling

8. 8

   In a medium bowl, mix the almond flour, melted and cooled butter, brown sugar, almond extract, and salt.

9. 9

   Beat the egg in a small bowl with a fork until no streaks of egg white remain, then stir it into the almond mixture.

10. 10

    Cover the almond filling and refrigerate it for at least 30 minutes or up to 1 day.

    Start 30-minute timer

Pastry Preparation

11. 11

    Lightly flour a clean work surface. Unfold the thawed puff pastry onto it and sprinkle the pastry with a little more flour.

12. 12

    If the puff pastry came as one sheet, cut it in half. Working with one sheet at a time, roll each sheet into a 10-by-12-inch rectangle, using more flour as needed.

13. 13

    Cut each sheet into four 5-by-6-inch rectangles, rolling the pastry out more as needed. Place all 8 pieces on a large platter or baking sheet and refrigerate for a few minutes so the gluten relaxes and the pastry stays cold.

14. 14

    In a small bowl, beat the egg white with 1 teaspoon water until slightly foamy. Line two baking sheets with parchment paper; one sheet will be refrigerated during assembly.

Assembly

15. 15

    Work with four pastry pieces at a time, keeping the remaining pieces refrigerated. Lay one piece lengthwise with its shorter edge closest to you.

16. 16

    Spread a scant 2 tablespoons of almond filling over the half nearest you, extending up to the center and leaving a 1-inch border on the other three sides.

17. 17

    Spread a scant 2 tablespoons of apple filling over the almond filling. Brush the exposed pastry border around the filling with the beaten egg white.

18. 18

    Fold the pastry over the filling, then crimp the edges with a lightly floured fork. With a paring knife, cut four 1/2-inch slits on the side closest to you.

19. 19

    For the classic bear-claw shape, bring the folded corners of the uncut side toward each other to form a crescent. Place the pastry on a lined baking sheet and repeat with the remaining pastry and fillings.

20. 20

    Refrigerate the shaped pastries for at least 30 minutes or up to overnight. If chilling longer than 1 hour, cover the pastries with plastic wrap and cover and refrigerate the bowl of egg white as well.

    Start 30-minute timer

Baking and Glaze

21. 21

    When ready to bake, position oven racks in the upper and lower thirds of the oven and heat the oven to 375°F (190 °C).

22. 22

    Move four bear claws to the second lined baking sheet, spacing the pastries at least 2 inches apart on both sheets.

23. 23

    Brush the tops of all the pastries with the beaten egg white, then sprinkle them with the sliced almonds.

24. 24

    Bake for 25 to 35 minutes, switching the positions of the baking sheets halfway through, until the bear claws are flaky, puffed, and golden brown.

    Start 35-minute timer
25. 25

    Cool the pastries on the baking sheets for 10 minutes, then transfer them to a wire rack and cool for at least 10 more minutes so the filling can set.

    Start 10-minute timer
26. 26

    Whisk the powdered sugar and 2 teaspoons milk together in a small bowl. The glaze should be slightly runnier than honey; add milk 1 teaspoon at a time if needed.

27. 27

    Drizzle the glaze over the slightly cooled pastries. Let it set for a couple of minutes until dry, then serve.