Recipe from Linda Beach
(This recipe makes 2 large pastries)
2 pkgs. dry yeast (2 tsp. each) dissolved in 1/2 c. warm water (shouldn't feel hot to the touch)
1 lb. butter
1/3 c. sugar
1 tsp. salt
2 eggs
1 c. milk
6 c. flour (3 c. at a time)
Fruit Filling:
3/4+ can cherry or blueberry pie filling or about a cup of jam (slightly drained is helpful)
Almond Filling: (To make "bear claws" :)
3/4 c. Zwieback crumbs (I used 1 1/2 c. crumbs from Zwieback toast)
1/2 c. butter, melted (I used 1/4 c.)
1 egg, beaten (I used 2 egg whites)
1/2 t. almond extract
1/2 t. cinnamon (try 3/4 t.)
1/2 c. powdered sugar (can increase to 3/4 c.)
1 (7 ounce) stick of almond paste (found at Pirate O's)--it helped to grate it.com
*combine filling ingredients together and mix well; set aside.
**enough filling to make 2 full size pastries
Pastry:
Cream 1 stick of butter with the sugar and salt. Add the eggs and beat well. Mix in the milk and yeast mixture. Add the flour, one half at a time. Mix just enough in to moisten the flour and form a soft dough. Turn out onto a floured counter and pat into a 14" square. Fold all sides under to form a square. Gently pat down and wrap with plastic wrap and chill in the fridge for 1/2 hour or until well chilled.
Place chilled dough on a lightly floured counter and roll out into an approximately 12x17 inch rectangle. Cut one of the cubes of butter (chilled, or slightly thawed butter) into an 15 or 20 pats and place one half of them down the center third of the dough. Fold over one side and place the other half of the butter down the center again. Fold over remaining side. Turn the dough sideways and roll it back into a large rectangle. Repeat the process two more times with the two remaining cubes of butter. Cut the dough in half and wrap with plastic wrap and chill well. Take one piece and roll out on a lightly floured counter into a 13x18 inch rectangle. (Place parchment paper under pastry before cutting--helpful) Spread the filling (jam or pie filling) down the center third of the dough. With a sharp knife, make diagonal slices on the two outer thirds of the dough approximately one inch apart, within 1/2 inch of the filling. Moisten the outer edges with water. Fold down the top edge and cross over the top two slices, sealing them on the other side of the jam. hold with two toothpicks. Continue to fold the strips over the jam, pressing them firmly on the other side of the jam and alternating the sides until two strips remain. Fold up the bottom edge and cross over the last two strips and seal with two toothpicks. Lift off of the counter with two spatulas and place onto a greased jelly roll pan or large cookie sheet. (I like to use parchment paper). Cover with plastic wrap and a light towel to insulate. Let rise until doubled -it takes about one hour.
*WARNING: Don't put pastry in a warm oven to raise or the butter will melt out of the layers and they will disappear! (I know, it's so tempting!)
Bake at 375 degrees for 20-25 mins. or until lightly browned. (I also check to make sure that the inner dough isn't too doughy before I take it out of oven. If the inside is doughy and the top is already browned, cover with foil and bake a little longer.) Drizzle with a powdered sugar frosting made of 1-1/2 cups of powdered sugar, 1/2 tsp. of vanilla and 1/2 tsp. almond extract and enough milk to make a thin glaze.
*P.S. - I just made this for Justin for the first time after he got home from his mission and when I pulled it out of the oven he said, "It looks amazing." :) After he tasted it, he said, "I didn't know you could cook!" ;) ...and "This is the best pastry I have ever had!"..."Not that it's better than my cookies, because it's in a different category." Ha! Anyway, that made it worth the effort! :D By the way, I think I started "cooking" more after Justin left on his mission. Surprise! :)
