Cinnamon Almond Bear Claws

Ingredients

1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
1/3 cup sugar
3/4 teaspoon cinnamon
Powdered sugar for dusting counter
1-17.3 oz box puff pastry sheets (contains 2 sheets)
2 tablespoons butter, melted
Optional: 1 tablespoon cocoa*
*For the chocoholic in the family, add 1 tablespoon of cocoa to direction 2 and proceed with recipe.

We made this complicated pastry easy to prepare with Almond Paste and store bought puff pastry.

30 minutes to assemble
10-12 minutes to bake
Total time: 40-42 minutes

16 – 4 inch bear claws

Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
Beat Almond Paste (grated using large hole side of a box grater), sugar and cinnamon with mixer or food processor until the texture of fine crumbs. Set aside.
Dust counter and rolling pin with powdered sugar. Unfold one sheet of puff pastry. Roll out to an 11 by 12 inch rectangle and brush with butter. Sprinkle center with 1/3 cup loosely scooped almond mixture and fold one side over filling. Brush unbuttered top with butter and sprinkle with 1/3 cup of filling.
Fold remaining 1/3 dough over entire rectangle, pinching edges to seal. Fold ends under. Brush top with butter and evenly sprinkle with 1/4 cup mixture. Cut into 8 equal slices (about 3 1/2" X 1 1/2"). Make five 1/2" cuts in each piece.
Place claws on baking sheet and separate cuts by spreading into a slight smile shape. Bake for 10-12 minutes or until tops are golden brown and pastry is well puffed. Place sheet on wire rack until claws are cool. Store in an air tight container.
Note: While claws are baking; repeat steps 3-5 with second sheet of puff pastry and remaining filling.