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Bear paws

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Ingredients for 1 servings:

  • 1 pack of dough (croissant and Danish pastry), 400 g
  • 250 g hazelnuts, grated
  • 70 g sugar
  • ⅛ liter milk
  • 1 tsp cinnamon
  • 1 packet of vanilla sugar
  • 1 egg(s), beaten

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 15 minutes

Recipe with Danish pastry

Preheat the oven to 160°C. Mix the ground nuts, sugar, milk, cinnamon, and vanilla sugar thoroughly. Take the puff pastry straight from the refrigerator, unroll it on a baking sheet on the rolled-up baking paper, and cut into 8 x 8 cm squares. Fill one half of each square with the filling and sprinkle with a little cinnamon. Fold the other half of the dough over it and press firmly. Cut the pastry parcels three times along the long side, almost halfway through, and brush with beaten egg. Let the bear paws rest for a few minutes and bake for about 20-25 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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