Cinnamon-Sugar Bear Paws! Flaky little breakfast pastries that are melt-in-yo-mouth delish and so easy to make with store-purchased puff pastry sheets. Inside each one you’ll encounter an almond filling that oozes to the fanned edges of each pastry…..such yumminess.
1lb.frozen puff pastry, thawed, such as Pepperidge Farms
1egg beaten with 1 Tbs. water, your egg wash
1/4cupsugar mixed with 1/2 tsp. cinnamon
1/4 cupsliced almonds, for garnish
Instructions
Preheat oven to 350 degrees F.
In a food processor bowl, place the sugar and almonds; process until almonds are finely ground. Add the flour, butter, almond extract, and cinnamon; process until filling mixture is smooth.
Lay one sheet of puff pastry out onto a lightly floured work surface. If your brand of puff pastry is thicker than 1/4” use a rolling pin to roll it out to 1/4” thickness.
Using a 3” round glass or cookie cutter, count out puff pastry rounds. Repeat with second sheet of puff pastry.
Brush the edges of each puff pastry round with a bit of water, then place 2 teaspoons of the prepared almond filling in the center of each puff pastry round.
Fold the pastry rounds in half over the filling, pressing the edges to seal. Using a sharp knife or kitchen shears, make four skits in the edge of each round to make the “paws”.
Place the pastries onto a rimmed baking sheet that has been lined with a sheet of parchment paper; lightly spay the parchment with nonstick spray.
Using a pastry brush, brush the top of each bear paw with a bit of the prepared egg wash; sprinkle with prepared cinnamon sugar mixture and a few sliced almonds.
Bake bear paws, uncovered, for 12-17 minutes, or until puffed, crispy and very golden brown.