Bear Claws (Save the Polar)

Source: New York Times, 5-20-07 (adapted from Maury Rubin, the owner of Birdbath bakeries.) Courtesy of Seth Beckman.

Ingredients

• 4 cups Flour
• 1 teaspoon Salt
• 1 lb. Butter, Softened
• 1 cup Mascarpone
• 2 cups Unsulfured Dried Apricots
• ⅓ cup Apricot Preserves
• 1 large Egg Yolk
• 2 Heavy Cream
• 3½ Turbinado Sugar

Method

1. Place the flour and salt in the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low, add the butter, 2 tablespoons at a time, until incorporated. Then add the mascarpone, 2 tbsp at a time, until blended.

2. Divide the dough into 3 equal balls. Flatten each ball into a disc, wrap in plastic and refrigerate for 2 hours or overnight.

3. Prepare the filling by bringing the apricots and 2½ cups water to a boil. Boil for 2 minutes. Let cool completely, then drain apricots and roughly chop.

4. Dust a work surface lightly with flour. Roll one disc of chilled dough into a 9x13-inch rectangle, ¼″ thick. Then cut the rectangle into 3 (9 x 4⅓″) smaller rectangles. Lay each rectangle vertically. Place 2½ to 3 tbsp apricots on the bottom half of the rectangle. Top with 1½ tsp of apricot preserves. Fold the top half of the dough over the fruit and press down along the edges to seal. Using a paring knife, cut away a small amount of the sealed edge to tighten the seal. Cut 4 (¾″ long) slits into the sealed end (opposite the fold) to make bear nails. Repeat with the remaining discs of dough. Refrigerate the bear claws for 30 minutes.

5. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the egg yolk, cream and a few drops of water. Place bear claws on the baking sheets 2 inches apart. Brush the top of each bear claw with the egg wash, then sprinkle with turbinado sugar.

6. Bake until golden brown, about 30 to 35 minutes. Remove bear claws from the oven and let cool.

Makes about (!) 9 bear claws, (or 49).

Unbelievable fabulous!!!!!