Native American Collectibles

Bear Claw Fillings?

Hey my friend made some kind of cold soft bear claws. they had some kind of cinnamin or brown surgar stuff in it but I dont know.

and ideas of what kind of fillings there are?
-thanks-

here are some ideas...smile

Bear Claws
Basic Sweet Dough:
1/2 cup milk
1/2 cup sugar
1 1/2 teaspoons salt
1/4 cup butter or margarine
1/2 cup warm water (105-115 degrees)
2 packages active dry yeast
2 eggs, beaten
4 1/2 cups unsifted flour

Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm.

Measure warm water into large bowl and sprinkle on the yeast. Stir until dissolved. Stir in lukewarm milk mixture, eggs and half of the flour -- beat until smooth. Stir in remaining flour to make a stiff dough. Turn out on a floured board and knead 8 minutes or place in an electric mixer with a dough hook until smooth and elastic. Place in a greased bowl, turning to grease top of dough.

Cover and let rise until doubled in bulk. Punch down and shape as desired.

Preparation and filling:
2 tablespoons melted butter (for brushing on the dough)
1 1/2 cups chopped dates
3/4 cups raisins
3/4 cup chopped nuts, divided
5 tablespoons sugar, divided
1 teaspoon lemon rind
1 egg yolk, combined with 2 tablespoons water

Divide dough in half. Roll out half of dough on floured board into a 9-by-18-inch rectangle. Brush with 1 tablespoon of the melted butter.

Combine dates, raisins and lemon rind with 1/2 cup of the nuts and 3 tablespoons of the sugar. Sprinkle half of this filling over the dough.

Fold outside third of dough over center; fold again to make a 3-layer strip 18 inches long. Pinch ends to seal.

Cut and divide into 9 2-inch sections. Make four 1/4-inch cuts in one side of each section. Place on greased baking sheets and shape into bear claws by separating the four cut sections.

Repeat with remaining dough and filling. Combine egg yolk and water. Brush rolls and sprinkle with 1/4 cup nuts and remaining sugar. Let rise, uncovered, until doubled in bulk, about one hour. Bake at 400 degrees for 10 to 15 minutes or until golden.

Here's another recipe sent by Helen Lamison. If you're short on time, try the recipe below. It's made with frozen dough rolls and filled with chocolate.

Bear Claws
Frozen dough for 8 rolls, thawed
3 tablespoon butter
1/4 cup brown sugar
1/4 cup semi-sweet chocolate chips (see note)
1/4 cup shredded coconut
1 egg, beaten
1/4 cup chopped pecans

Pat roll dough into 4-inch circles using a little flour to prevent sticking. In a small bowl, combine butter, brown sugar, chocolate chips and coconut. Place 2 tablespoons mixture in the middle of each roll. Fold in half and press edges to seal. Place on baking sheet sprayed with nonstick cooking spray. Using scissors, cut sealed edge four times to make claws.

Brush with egg and sprinkle with pecans. Cover with sprayed plastic wrap. Let rise 30 minutes. Remove wrap and bake at 350 degrees 20 minutes or until golden brown. Immediately place on a cooling rack.

ALMOND PASTE FILLING

1/4 cup butter

1/3 cup firmly packed brown sugar

1/2 cup almond paste

1/2 teaspoon cinnamon

1 teaspoon grated lemon zest
Melt and simmer for about 2 minutes the butter and brown sugar. Remove from heat and stir in the remaining ingredients. Cool slightly before using.

CREAM CHEESE FILLING

8-ounce package cream cheese, softened

1/4 cup sugar

3 tablespoons flour

1 egg yolk

1/2 teaspoon grated lemon zest

1/2 teaspoon lemon juice
Beat cream cheese and sugar until fluffy. Stir in flour, egg yolk, lemon zest and juice.

Bear claws
Categories:
Yield: 100 Servings
2 c WATER
5 EGGS SHELL
1 ¾ oz MILK; DRY NON-FAT L HEAT
12 ½ c PIE FIL BLUEBERRY #10

21 7/8 lb - PAN: 18 BY 26" SHEET PAN TEMPERATURE: 375F. OVEN 1. PREPARE 50 DANISH SQUARES IN A BATCH. THAW AT ROOM TEMPERATURE 5 MINUTES ON A LIGHTLY FLOURED BOARD. (NO ROLLING OUT IS NECESSARY). 2. PREPARE ONE RECIPE EGG WASH (RECIPE NO. D-55). USE 1 1/2 CUPS EGG WASH TO LIGHTLY BRUSH ENTIRE SURFACE OF DANISH SQUARES. SET ASIDE REMAINING 1 1/2 CUPS EGG WASH FOR USE IN STEP 5. 3. USE 12 1/2 CUPS PREPARED PIE FILLING. SPREAD 1 TBSP FILLING OVER HALF OF EACH SQUARE. FOLD IN HALF; SEAL EDGE BY PRESSING FIRMLY. MAKE 3 CUTS, 3/4 INCH IN DEPTH, ON THE 4 INCH SEALED SIDE OF EACH PIECE TO FORM A CLAW. 4. PLACE SQUARES ON GREASED SHEET PANS IN ROWS 4 BY 6. BEND INTO SLIGHT HORSESHOE SHAPE. SPREAD CLAWS SLIGHTLY. 5. BRUSH LIGHTLY WITH REMAINING EGG WASH. 6. PROOF AT 90-100F. FOR 30-45 MINUTES OR UNTIL DOUBLE IN SIZE. 7. BAKE 10-12 MINUTES IN 375F. OVEN OR UNTIL GOLDEN BROWN. 8. COOL, GLAZE, IF DESIRED, WITH VANILLA GLAZE

OR VARIATIONS NOTE:
1. PIE FILLING, PREPARED, FRUIT (APPLE, BLUEBERRY, CHERRY, OR PEACH) MAY BE USED IN STEP 3. STRAWBERRY JAM 6 OZ OR 8 OZ, BAKERY FILLING, RASPBERRY MAY ALSO BE USED AS FILLING.
2. DOUGH BECOMED DIFFICULT TO WORK WITH IN AS LITTLE AS 15 MINUTES; THEREFORE, IT IS IMPORTANT TO PREPARE IN BATCHES.

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