Bear claw

Bear claw

A bear claw is a type of pastry originating in the United States. It is typically made from a dough similar to that used for Danish pastry, which is a laminated dough that creates a flaky texture. The bear claw is often filled with almond paste or custard and may include other ingredients such as raisins, cinnamon, or apple.

History

The bear claw pastry is believed to have been created in the mid-20th century, although the exact origins are unclear. It is a popular item in American cuisine and is commonly found in bakeries and coffee shops across the country.

Preparation

The preparation of a bear claw involves rolling out the laminated dough and spreading the filling over it. The dough is then folded and cut into shapes that resemble a bear's claw, with slits cut into the dough to create the "toes." The pastry is then baked until golden brown and often finished with a glaze or sprinkled with sugar.

Variations

There are several variations of the bear claw, depending on the region and the baker's preferences. Some common variations include:

• **Almond Bear Claw**: Filled with almond paste and topped with sliced almonds.
• **Apple Bear Claw**: Filled with apple filling and often spiced with cinnamon.
• **Cinnamon Bear Claw**: Filled with a cinnamon-sugar mixture.

Cultural Significance

The bear claw is a staple in many American bakeries and is often enjoyed as a breakfast item or a sweet treat. It is also a popular item in continental breakfast offerings at hotels and cafes.

See also

• Danish pastry
• Croissant
• Pastry
• Bakery

External links

   This article is a pastry-related stub. You can help WikiMD by expanding it!