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Bear Claws
Preparation info
- Makes
12
pastries - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Danish Dough |
Method
- Roll the dough into a rectangle 5 by 48 in/13 by 122 cm.
- Brush the dough lightly with egg wash. Using a pastry bag fitted with a #9 plain tip, pipe a cylinder of filling lengthwise down the center of the dough. Fold the dough over the filling, lining up the edges carefully. Press the edges together to seal them.
- Cut the dough crosswise into strips 4 i
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