Gluten-Free Wish List by Jeanne Sauvage

Author:Jeanne Sauvage [Jeanne Sauvage]
Language: eng
Format: epub, mobi
Publisher: Chronicle Books LLC
Published: 2015-08-10T16:00:00+00:00

BEAR CLAWS

I love making these delicious and whimsical pastries. They are a much easier process than anyone realizes. While reading Beatrice Ojakangas’s invaluable cookbook The Great Scandinavian Baking Book, I was intrigued to discover that what we Americans call “bear claws,” the Danes call “cockscombs”—which makes sense! They are also sometimes called “scrubbing brushes.”

Whatever their name, they’re a scrumptious addition to any baker’s repertoire.

MAKES ABOUT 12 PASTRIES

Tapioca flour for dusting

1 recipe Master Danish Pastry Dough (page 154)

1 recipe Almond Paste (recipe follows), cold

1 egg beaten with 1 Tbsp water, for egg wash (optional)

Almond slices for decorating (optional)

1 recipe Simple Glaze for Pastries (recipe follows)

1. Line a large baking sheet with parchment paper. Dust a work surface lightly but thoroughly with tapioca flour.

2. Place the dough, with the folded edges at the top and bottom (with a long side facing you), on the work surface. Using a sharp knife, cut the dough down the middle. Rewrap half the dough in plastic wrap and return it to the refrigerator while you’re rolling and shaping the other half.

3. Turn the dough so the cut edge is facing you. Carefully roll out the dough until it is about 13 in [33 cm] long by about 9 in [23 cm] wide and 1/4 in [6 mm] thick. Tidy the edges by cutting off about 1/2 in [12 mm] on all sides. You should now have a rectangle that is approximately 12 in [30 cm] long and 8 in [20 cm] wide.

4. Cut the dough into six squares, each about 4 in [10 cm] square, by measuring 4 in [10 cm] across the width of the dough and cutting the dough in half from top to bottom. Then measure 4-in [10-cm] increments down the vertical side of the dough, making two cuts horizontally from side to side in the dough. Stack the squares on top of one another so they retain their coolness.

5. Lightly dust the work surface with tapioca flour again. Roll out a square of dough, flattening it a bit. Roll 1 Tbsp of almond paste between your palms into a log that is 3 in [7.5 cm] long. Place it horizontally on the dough just above the middle. Use a finger dipped in water to moisten the lower edge of the square. Gently fold the top edge of the dough over the almond paste to the moistened edge and press down along the bottom edge to seal the two sides of the dough together. Use a finger to gently press the dough snugly around the almond paste log. Make four cuts, each about 1/2 in [12 mm] long, evenly spaced along the bottom edge of the dough. Gently pull apart both sides of the outer bottom edges of the dough to open up the cuts slightly and create the bear claw’s five fingers. Place the finished bear claw on the prepared baking sheet.

6. Repeat the process with the remaining squares of dough and place on the prepared baking sheet at least 1 in [2.

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