Scrumptious Danish Bear Claw Pastries
For the Cherry Filling :
cups of sugar
Water as needed
For the Bear Claw :
How to Make Scrumptious Danish Bear Claw Pastries
For Cherry Filling
- Place a sauce pan on the stove on low heat.
- Remove cherry stems and pits after washing them.
- Add the cherries into the pan.
- Add sugar, cornstarch, lemon juice and a glass full of water into the pan.
- Let the mixture cook on medium heat for half an hour to an hour.
- Check the consistency of the filling.
- If it can coat the back of a spoon easily then it is done.
- Let the filling cool down.
- Once it is properly cooled down, fill it up in an icing cone and leave it aside until it is needed for the bear claws.
For the Bear Claw
- Place the Danish dough on the kitchen platform and thaw for at least 10 minutes.
- Brush off excess dry flour from the top of the dough.
- Slice the sheet into 5 inch long 3 strips using a pizza cutter or a dough cutter whichever is available to you.
- Take the cherry filling and begin placing the filling in the center of the dough strip in a straight line.
- Roll the dough strip into a long thin roll.
- Select an edge where you want to make the bear claws.
- Press down that edge slightly with your thumb.
- Use the bear claw device to add bear claw cuts on the dough.
- Once you have clawed the dough cut the pastry into 5 pieces each of which is 5 inches long.
- Place the pastries in a baking dish in a curved shape so the claws stand out properly.
- Then put them in the proofing box with a temperature of about 85 degrees Fahrenheit so that the yeast dough can rise.
- Pre-heat your oven at 450 degrees Fahrenheit and bake the Danish pastries for 8 to 10 minutes.
- Remove from the oven, let it cool down and enjoy!
- Bear claw is a yeast doughnut which is in the shape of a pastry.
The pastry has been so named due to the shape that it takes. It has nothing to do with the flavor of the pastry.