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Paul Allam, David McGuinness

Bear Claws

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Preparation info
  • Makes

    28

    • Difficulty

      Easy

Appears in
top 1000Bourke Street Bakery
Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

Eat the crunchy toes off the bear claws before reaching the soft frangipane centre of this delectable pastry. You can fill it with fruit if you wish or a mix of fruit and frangipane.

Ingredients

  • 625 g (1 lb 6 oz/2½ cups)

Method

Take the rested dough from the refrigerator and roll it out into a rectangle, about 35 x 100 cm (14 x 39½ inches). This will take quite a lot of energy as the dough may keep springing back

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