The holidays, to me, mean the smell of fresh baked cinnamon rolls and bear claws.
My mom is famous for these two treats.
Today, I am sharing a shortcut version for yummy bear claws. Given my own twist, of course.
A bear claw is basically a filled danish, that has ‘claws’ cut into the front. See them up there?
The somewhat labor intensive version of these requires a homemade dough. But, for a quicker and easier recipe, I use tubes of crescent rolls.
There are two fillings in these bear claws. One is a crumbly filling with butter, cinnamon, flour, etc.
The other filling is diced apples, craisins, and nuts.
I separate the crescent roll dough into rectangles/ squares. It’s two of the triangles used as crescents, but still stuck together. I pinch the seams between the two triangles together, and roll the dough a little to make it slightly thinner.
I add my brown sugar crumble filling, and the apple filling to the bottom portion of each dough piece. Then fold the top part of the dough down over the filling, to cover it.
Then pinch all the open edges together to seal them.
Using kitchen scissors, I cut the ‘claws’ into the dough, on the front edge. Not on the folded edge.
Then just bake, cool, frost, and eat!
The warm filling will have you coming back for more. The apples are cooked just enough to still give some good texture. And the cinnamon, apples, and craisins are perfect together.
- 4 tubes of crescent rolls (8 rolls per package)
- 1/4 cup butter- cold and cut into small cubes
- 1/2 cup brown sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup flour
- pinch of salt
- 2 large apples- I prefer granny smith
- 1/2 cup chopped nuts- walnuts or pecans are best
- 1/2 cup craisins- or raisins
- 2 cups powdered sugar
- 1/4 cup milk
- Preheat oven to 350. Open the tubes of crescent rolls and lay them flat on a lightly floured surface. Carefully separate the dough along the perforated lines, making 4 rectangles from each tube, 16 in total. Gently roll the dough to thin it out, then pinch/ press all diagonal seams together if they are pulling apart.
- In a medium mixing bowl combine the butter, brown sugar, flour, cinnamon, a pinch of salt, and nutmeg. Cut these together with a pastry cutter to form coarse crumbles. Set a side.
- In a separate mixing bowl, combine the diced apples, craisins, and chopped nuts. Toss together.
- Divide the brown sugar mixture evenly among each of the pieces of dough. Making a small pile of the filling on one half of the dough, as pictured in the recipe post. Top each of those piles with the apple filling, dividing equally among all the dough.
- Fold the top half of the dough over the apple filling, meeting all the edges of the dough together. Press and seal the edges. Repeat for all sections of dough.
- Using kitchen scissors, cut 3, 1/2 inch, slits into one side of the dough, cutting on the side opposite of the folded edge. Gently separate the ‘claws’ a little.
- Bake for 10-12 minutes, or until a light golden brown. Check them at 10 minutes, add another minute if not done.
- Let the bear claws cool slightly, and make the frosting by whisking together the powdered sugar and the milk. Use a spoon to drizzle the frosting back and forth across each bear claw. Serve warm.
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