Bacon Bear Claws

My husband really likes these appetizers.   This recipe is from a class that I took over 20 years ago and we still make them!  They are worth the work.

Pastry
3 oz. cream cheese
4 oz. butter (stick)
1 cup flour

Have all of the ingredients cold.  Place ingredients in a food processor and process with pulses until dough almost forms a ball.  Refrigerate until ready to roll out.

Filling
3 slices thickly sliced bacon, cooks and crumbled
2 Tablespoons green onions (scallions) finely minced
3 Tablespoons mayonnaise (Hellmann’s or Best Foods)
¾ cup shredded sharp cheddar
Dash red pepper sauce

Mix the filling together in a bowl until blended.

Egg yolk glaze

1 egg yolk
1 teaspoon water
Mix yolk and water with fork until blended.

Work with half of the dough at a time.  Roll out the dough into a rectangle.  You can crimp the edge of the dough if you would like.  Add half of the filling to the top of the dough.  Spread the filling into a thin layer almost to the edge of the dough and roll the dough lengthwise (like you would a jelly roll).  Cut into eight pieces.  Slit each piece into three sections but not all of the way through and fold the first two sections up and the third section down for each piece (like a bear claw).  Do this for all eight pieces.

Repeat the procedure with remaining dough and filling.  Lightly glaze each bear claw with the glaze and refrigerate for 15 – 30 minutes.  Bake the bear claws at 375 degrees for 10 -15 minutes depending on your oven.

These bear claws can be frozen before they are baked or after they are baked.

16 appetizers

Advertisements
This entry was posted in Appetizer, Cheese and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s