Apple Bear Claw

D-039-01 Bread and Sweet Doughs

Red
Low
100 Portions
1 Bear Claw (3-⅔ oz)
18 x 26-inch Sheet Pans (7)
350°F (177ºC)
10 - 11 min.

INGREDIENTS

ItemMeasureWeightApprox issue

PUFF PASTRY DOUGH, FROZEN

100 each

13 lb 8 oz

EGG, WHOLE, LIQUID

⅔ cup

5-¾ oz

WATER

½ cup

4 oz

MILK, NONFAT, DRY

2 tbsp

0.44 oz

APPLE PIE FILLING, CANNED

3 qt

7 lb

1-No. 10 can

SUGAR, POWDERED

3 qt

2 lb 10 oz

WATER

1 cup

8 oz

EXTRACT, VANILLA

1 tbsp

0.47 oz

DIRECTIONS

CP: If frozen, thaw eggs and puff pastry under refrigeration at 41°F (5°C).

  1. Preheat oven to 350°F (177°C)
  2. Working in batches, place puff pastry on a lightly floured surface.
  3. Whisk together eggs, ½ cup (4 oz) water and nonfat dry milk to make an egg wash. With a pastry brush, brush the edges of the puff pastry squares lightly with egg wash. Reserve excess egg wash for use in Step 6.
  4. In the center of each square, place 2 tbsp (1 oz) cherry pie filling. Fold pastry square in half to form a rectangle, and gently press the edges together to seal. Once formed, make three cuts on the sealed edge, about ¾-inch in length. This makes the pastry look like it has four claws.
  5. On a parchment lined sheet pan, place 15 bear claws in rows 3 x 5. When placing the bear claws, gently spread the claws apart in a slight horseshoe shape. Brush lightly with reserved egg wash.
  6. In an oven, on convection mode, bake at 350°F (177°C) for 10 to 11 minutes.
  7. While pastries are baking, prepare vanilla glaze. In a mixing bowl, whisk together powdered sugar, 1 cup (8 oz) water and vanilla extract until smooth.
  8. Remove bear claws from oven and allow to cool. Once cooled brush or drizzle vanilla glaze over bear claws.

RECIPE NOTES

  1. This recipe was developed using a Rationale Combi Oven set to convection mode. If using other models of combi oven or a convection oven, times may vary (using an older convection oven you may need to add a couple to few minutes to the cook time to achieve the desired end state for the recipe).
  2. 13 lb 8 oz puff pastry dough yields 100, 5-inch x 5-inch squares. If pre-cut pastry squares are unavailable, cut puff pastry sheets into 5-inch x 5-inch squares and used as directed in the recipe.
  3. Prepare in batches. As the puff pastry dough becomes warm, it becomes difficult to work with after 20 minutes.
  4. In Step 5, other fruit flavors may be substituted for the prepared pie filling. Use as directed in the recipe.
  5. * Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.  

NUTRITION FACTS

Calories320
Carbohydrates50 g
Sugars*18 g
Protein5 g
Fat15 g
Saturated Fat7.5 g
Sodium227 mg
Calcium4 mg
Fiber1.5 g
Combat Capabilities Development Command-Soldier Center // U17-238