Bear paws are cookies from puff and yeast dough with marzipan filling. After the filling is wrapped in dough, it is cut into rectangles, and on each rectangle do 4 cuts. When the dough rises and bakes, the buns will become like bear paws. Now you don’t have to go to the patisserie, to taste delicious pastries. Following the instructions in the recipe, you You can knead the perfect puff pastry yourself. For the filling you you will need almond paste or any filling to your taste, for example jam or chocolate paste. Whole cooking process bear paws are quite time consuming, but in the end you can pamper their loved ones with delicious fragrant buns with lush crunchy texture and delicious almond filling. Share with friends: 
Time: 1 hour. Difficulty: Easy Quantity: 9 puffs. Recipes use volumetric containers of volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Puffs
- 1 sachet (7 g) active dry yeast
- 0.5 tbsp. warm milk 2% (40 – 45 ° С)
- 2 tbsp. l Sahara
- 3/4 tsp salt
- 1 egg, slightly beaten
- 1.5 tbsp. flour + 2 tbsp. l
Oil mixture
- 2 tbsp. l flour, divide
- 3/4 Art. cold diced butter volume of 1 tbsp. l
Filling
- 6 tbsp. l prepared filling of almonds, cinnamon or any toppings of your choice
- 1 egg, slightly beaten
Glaze
- 3/4 Art. powdered sugar
- 2 – 3 tsp. water
Recipes with similar ingredients: puff pastry, almond paste
Recipe preparation:
- In a large bowl, dissolve the yeast in warm milk. Add sugar, salt and egg. Mix well. Add all the flour and mix.
- Oil mixture: pour 1 tbsp. On the work surface l flour. Put the butter and sprinkle 1 tsp. flour. Accept and roll out with a rolling pin. Scrape the oil off the rolling pin and continue roll out until you get a smooth mass without lumps. Knead the remaining flour into the butter, acting quickly so that the creamy the oil remained cold.
- Put the butter on a cling film and form a small rectangle. Cover with another piece of film and roll a rectangle measuring 22×15 cm.
- Put the dough on a work surface sprinkled with flour, and roll it into a 35×25 cm rectangle to make it shorter the side was from below. Expand the butter, put it on the dough, stepping back 2.5 cm from the bottom edge and 1 cm. on the sides. Fold the top half of the dough on top of the butter and tightly press the edges.
- Turn the dough a quarter of a turn to the right. Sprinkle lightly flour and roll into a rectangle measuring 40×20 cm. Bend the bottom third of the rectangle is up, and the top third is down to the middle, how do you fold a letter to form a rectangle the size of approximately 14×20 cm (this is called one turn).
- Turn the dough a quarter of a turn to the right. Pressing lightly roll it into a rectangle measuring 40×20 cm. and fold it back on third above and below, completing the second turn. Repeat the rotation rolling and folding the dough 2 more times, so that there are 4 in total turning. Wrap the dough in plastic wrap and place in refrigerator for 30 minutes.
- Roll the dough into a square with a side of 30 cm. And cut it into three strips measuring 30×10 cm. Spread on 2 tbsp. l toppings on the center of each strip, 2.5 cm indent from the long edge. Then cover the dough with the filling on the long side and press the edges. Cut each strip into three pieces. Make scissors on each piece from the seam side, 4 cuts, not cutting about 1 cm. to fold.
- Lay the paws on a greased baking sheet at a distance of 2.5 see apart. Bend the paws inward a little, revealing them with a fan, so that the filling appears. Cover and place in a warm place for about 1 hour to double the dough.
- Preheat the oven to 200 ° C. Lubricate the bear paws with an egg. Bake for 10-14 minutes or until they are lush and cover. golden crust. Then place the pan on the wire rack. Combine the glaze ingredients and grease the warm buns. Cool.
