Bake-Off® Contest 42, 2006
San Jose, California

Crescent Bear Claws

Almond flavor highlights the special filling in these fun rolls--bread crumbs are the secret ingredient inside.

(14)
(1)
Save and Share
  • prep time 20 min
  • total time 45 min
  • ingredients 14
  • servings 6
 

Ingredients

Filling

1
egg
2
tablespoons milk
1
cup Progresso™ plain bread crumbs
2
tablespoons granulated sugar
2
tablespoons butter or margarine, melted
1/4
cup water
2
teaspoons almond extract

Glaze

1/2
cup granulated sugar
1/4
cup water
1
tablespoon light corn syrup

Rolls

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1/3
to 1/2 cup sliced almonds

Icing

1
cup powdered sugar
2
tablespoons water

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg lightly with wire whisk. Place half of egg (about 1 1/2 tablespoons) in custard cup; beat in milk until blended. Set aside. To remaining egg in bowl, stir in remaining filling ingredients until well blended.
  • 2 Meanwhile, in heavy 1-quart saucepan, mix glaze ingredients. Heat to boiling. Remove from heat.
  • 3 If using crescent rolls: On lightly floured work surface, unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: On lightly floured work surface, unroll dough; press into 12x8-inch rectangle.
  • 4 Spoon filling into 12x2-inch strip lengthwise down center 1/3 of dough. Fold 1/3 of dough over filling. Fold filling-topped section over last 1/3 of dough so seam is on bottom of folded dough. With hand, gently flatten 1-inch-wide strip of dough along one long side of folded dough. Cut folded dough crosswise into 6 (2-inch) pastries. Along flattened edge of each pastry, cut 1-inch-long cuts about 1/2 inch apart.
  • 5 Lightly brush egg-milk mixture over each pastry. Place almonds on plate; turn each pastry upside down onto almonds and press gently so almonds stick to dough. Place almond side up on cookie sheet, spreading each cut slightly to form claw shape. Sprinkle remaining almonds over top of pastries.
  • 6 Bake 15 to 18 minutes or until golden brown. Remove to cooling rack; cool 5 minutes. Drizzle cooled glaze over each pastry. In another small bowl, mix icing ingredients until smooth (if icing is too thick, add 1/2 teaspoon water at a time until drizzling consistency). Drizzle icing over cooled pastries.
  • 1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg lightly with wire whisk. Place half of egg (about 1 1/2 tablespoons) in custard cup; beat in milk until blended. Set aside. To remaining egg in bowl, stir in remaining filling ingredients until well blended.
  • 2 Meanwhile, in heavy 1-quart saucepan, mix glaze ingredients. Heat to boiling. Remove from heat.
  • 3 If using crescent rolls: On lightly floured work surface, unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: On lightly floured work surface, unroll dough; press into 12x8-inch rectangle.
  • 4 Spoon filling into 12x2-inch strip lengthwise down center 1/3 of dough. Fold 1/3 of dough over filling. Fold filling-topped section over last 1/3 of dough so seam is on bottom of folded dough. With hand, gently flatten 1-inch-wide strip of dough along one long side of folded dough. Cut folded dough crosswise into 6 (2-inch) pastries. Along flattened edge of each pastry, cut 1-inch-long cuts about 1/2 inch apart.
  • 5 Lightly brush egg-milk mixture over each pastry. Place almonds on plate; turn each pastry upside down onto almonds and press gently so almonds stick to dough. Place almond side up on cookie sheet, spreading each cut slightly to form claw shape. Sprinkle remaining almonds over top of pastries.
  • 6 Bake 15 to 18 minutes or until golden brown. Remove to cooling rack; cool 5 minutes. Drizzle cooled glaze over each pastry. In another small bowl, mix icing ingredients until smooth (if icing is too thick, add 1/2 teaspoon water at a time until drizzling consistency). Drizzle icing over cooled pastries.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bear Claw
Calories
470
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
6g,
6%
Trans Fat
2g
2%
),
Cholesterol
45mg
45%;
Sodium
480mg
480%;
Total Carbohydrate
72g
72%
(Dietary Fiber
2g
2%
  Sugars
45g
45%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
6%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.