Bear Claws (Danish Pastry Dough)

 Breads
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
DANISH DOUGH,FROZEN 11 lbs 100 each
EGG WASH 181-7/8 gm 3/4 unit
PIE FILLING,APPLE,PREPARED 3-1/8 lbs 1 qts 2-1/4 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
EGG WASH 181-7/8 gm 3/4 unit

Method

1 Prepare 50 Danish squares in a batch. Thaw at room temperature 5 minutes on a lightly floured working surface. Rolling out is not
necessary.
2 Prepare 1/2 Recipe Egg Wash, Recipe No. D 017 00. Use 3/4 cup of egg wash. Lightly brush entire surface of each square. Set
aside remaining 3/4 cup egg wash for use in Step 6.
3 Place about 1 tablespoon of filling over half of each square. Fold in half; seal edge by pressing firmly.
4 Make 3 cuts, 3/4-inch in depth, on 4-inch sealed side of each piece to form a claw.
5 Lightly spray pans with non-stick cooking spray. Place dough on pans. Bend into slight horseshoe shape and spread claws slightly.
6 Brush lightly with remaining egg wash.
7 Proof at 90 F. to 100 F. for 30 to 45 minutes or until double in size.
8 Using a convection oven, bake at 325 F. for 10 minutes or until golden brown on low fan, open vent.
9 Cool. Glaze if desired, with Vanilla Glaze or Variations, Recipe Nos. D 046 00, D 046 01, D 046 02.
Notes
1 Prepare in batches as dough becomes difficult to work with in 15 minutes.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
219 cal 20 g 3 g 15 g 5 mg 162 mg 14 mg

Portion

1 Danish

Yield

100