Saffron Cream-Filled Bear Claws
Bear Claw Doughnuts with a Saffron Cream Filling, White Chocolate, Almond, and Orange Zest
Looking for a fun way to entertain for a weekend retreat, sleepover, or sophisticated coffee break? Are you a huge fan of high quality saffron like we are? These saffron-filled bear claws just might do the trick. They are sweet, creamy, and have a rich and delicious, yet slightly subtle saffron filling that balances well with flakey pastry dough, almond, white chocolate, and a dusting of cinnamon and sugar.
Saffron and doughnuts you say? Absolutely, why not!?!
Bear claws are a delicious little pastry made from a yeast dough. They are typically filled with almond paste. The pastry gets its name from the slits that are cut into the dough, which resemble little claws after being baked. The flakey dough goes great with so many fun fillings, so we decided to give a pinch of saffron a try.
In this recipe, we’ve made short work of the process by swapping from-scratch dough with frozen puff pastry, but made up for it by adding lots of extra goodies! Saffron threads add a subtle flavor and pretty golden hue to the filling, and the baked pastry is topped with cinnamon-sugar, sliced almonds, white chocolate drizzle, and orange zest.
These bear claws come together very quickly and are absolutely perfect with an afternoon cup of tea—with or without conversation.
Bear Claws with Saffron Cream:
1 large egg, separated
Pinch saffron threads
3/4 cup confectioner’s sugar
7-ounce tube almond paste, crumbled
2 sheets (17-ounce package) puff pastry, thawed according to package instructions
Cinnamon-sugar and sliced almonds, for sprinkling
4 ounces white chocolate, chopped
Zest from one orange
Method of preparation:
Preheat your oven to 400 ℉; line two baking sheets with parchment paper.
Beat the egg white and saffron threads in the bowl of a stand mixer until frothy. Add the confectioner’s sugar, followed by the almond paste, and beat until smooth.
Unfold the pastry sheets and cut each into nine squares, for a total of 18 squares. Divide the pastry evenly between your two prepared baking sheets.
Spread approximately 1 tablespoon of the almond-saffron filling on the bottom third of each square.
Beat the egg yolk with one tablespoon of water, and use a pastry brush (or a clean finger) to spread a bit around the edges of the pastry.
Fold the pastry in half and press to seal.
Use a small sharp knife to make four slits along the edge of the pastry that is opposite the folded edge; curve slightly.
Brush the tops of each pastry with some of the beaten egg; sprinkle with cinnamon-sugar and sliced almonds. Bake for 15 minutes or until golden brown. Transfer to a wire rack to cool completely.
Melt the white chocolate in the top half of a double boiler, set over barely simmering water. Drizzle the chocolate over the pastries and immediately sprinkle with the orange zest.
Let chocolate set prior to serving.
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