On Mon, 10 Apr 2006 09:34:15 -0400, Boron Elgar wrote:

> http://www.foodiesite.com/recipes/2000-09/pastries.jsp

Mmmm! Cock's Comb, better known as Bear Claws over here in the USA.
I don't make 'em, I just buy 'em. Too much trouble to be gobbled down
so quickly.

Bear Claws
http://recipes.epicurean.com/recipe/...ear-claws.html

Ingredients:
1 recipe Danish pastry (Quick Method)
1 recipe Filling & Decoration
Danish Pastry:
3 1/4 to 4 cups all-purpose flour
1 1/2 cups chilled unsalted butter
1/2 cup warm water (105*F.to 115*F.)
1/2 cup heavy cream or undiluted evaporated milk
1/2 tsp. freshly crushed cardamon sees(optional)
1/2 tsp. salt
2 eggs, room temperature
Filling and decoration:
1 egg white
1/2 cup almond paste
3/4 cup powdered sugar
1 slightly beaten egg to brush bearclaws
pearl sugar or crushed sugar cubes for topping
sliced almonds for topping

Directions:
Danish Pastry:
Measure 3 1/2 cups flour into a bowl, or into the work bowl of the
food processor with the steel blade in place. Cut the butter into 1/4
inch slices and add to the flour. Process or cut the butter into the
flour until the butter is the size of Kidney beans.

In a large bowl, dissolve the yeast in the warm water. Let stand 5
minutes. Stir in the cream or milk, cardamon, salt, eggs and sugar.
Turn the flour-butter mixture into the liquid ingredients, and with a
rubber spatula mix carefully just until the dry ingredients are
moistened. Cover and refrigerate 4 hours, over night, or up to 4 days.

Turn dough out onto a lightly floured board;dust with flour. Pound and
flatten to make a 16-to20-inch square. Fold into thirds making three
layers. Turn dough around and roll out again. Fold from the short
sides into thirds. This should result in a perfect square. Repeat
folding and rolling again if you wish. Wrap and chill the dough 30
minutes or as long as overnight. For the filling, shaping and baking,
follow directions in the recipe that follows.

Cover 2 large baking sheets with parchment paper or lightly grease and
flour them.

On a lightly floured surface,roll the chilled pastry out to make an
18X16 inch rectangle. Cut lengthwise into 4 strips.

In a small bowl, beat the egg white, add the almond paste and powdered
sugar, and mix until smooth and blended.

Spread about 2 Tbsp. filling down the center of each strip. Fold
strips lengthwise to enclose the filling. Roll lightly to flatten and
seal the edges. Cut each strip into 4 inch lengths. Make 7 cuts on
each of the 4-inch lengths, cutting from the sealed edgetoward the
center. Place pieces on the prepared baking sheets, curving them
slightly to separate the slits.

Let rise in a cool place until puffy, or cover with plastic wrap and
refrigerate over night.

To bake, preheat oven to 400*F. Brush pastries with beaten egg, then
sprinkle generously with sugar and almonds. Bake 5 to 8 minutes until
golden. Remove from baking sheets and cool on wire rack. Best served
warm.Makes 16 Bear Claws
--

Practice safe eating. Always use condiments.