Dining and Cooking
Chefs’ Collections

(Save the Polar) Bear Claws

Use organic ingredients where possible.

Ingredients

For the dough:

  • 4 cups plus 2 tablespoons flour
  • 1 teaspoon salt
  • 1 pound (4 sticks) butter, softened
  • 1 pound (2 cups) mascarpone

For the filling and topping:

  • 2 cups unsulfured dried apricots
  • ⅓ cup apricot preserves
  • 1 large egg yolk
  • 2 tablespoons heavy cream
  • 3 ½ tablespoons turbinado sugar
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      659 calories; 45 grams fat; 27 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 8 grams protein; 141 milligrams cholesterol; 344 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Makes about 9 bear claws

Preparation

  1. Place the flour and salt in the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low, add the butter, 2 tablespoons at a time, until incorporated. Then add the mascarpone, 2 tablespoons at a time, until blended.
  2. Divide the dough into 3 equal balls. Flatten each ball into a disc, wrap in plastic and refrigerate for 2 hours or overnight.
  3. Prepare the filling by bringing the apricots and 2 1/2 cups water to a boil. Boil for 2 minutes. Let cool completely, then drain apricots and roughly chop.
  4. Dust a work surface lightly with flour. Roll one disc of chilled dough into an 9-by-13-inch rectangle, 1/4 -inch thick. Then cut the rectangle into 3 (9-by-4 1/3-inch) smaller rectangles. Lay each rectangle vertically. Place 2 1/2 to 3 tablespoons apricots on the bottom half of the rectangle. Top with 1 1/2 teaspoons of apricot preserves. Fold the top half of the dough over the fruit and press down along the edges to seal. Using a paring knife, cut away a small amount of the sealed edge to tighten the seal. Cut 4 ( 3/4-inch-long) slits into the sealed end (opposite the fold) to make bear nails. Repeat with the remaining discs of dough. Refrigerate the bear claws for 30 minutes.
  5. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the egg yolk, cream and a few drops of water. Place bear claws on the baking sheets 2 inches apart. Brush the top of each bearclaw with the egg wash, then sprinkle with sugar.
  6. Bake until golden brown, about 30 to 35 minutes. Remove bear claws from the oven and let cool.

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