Danish Recipe #4 - Bearclaws or Cockscombs (Kamme)

By norsegal8

These pastries have many names. Sometimes they're called 'scrubbing brushes'. Scandinavian-Americans are more likely to call these 'bearclaws', but some Danes insist they look like combs on a rooster!

Ingredients

• FILLING AND DECORATION:
• 1 recipe Classic Danish Dough or Quick Method
• 1 egg white
• 1/2 cup almond paste
• 1/4 cup powdered sugar
• 1 slightly beaten egg
• sanding sugar for topping
• sliced almonds for topping

Details

Servings 16

Preparation

Step 1

Cover 2 large baking sheets with parchment paper.

On a lightly floured surface, roll the chilled pastry out to make a 18-by-16-inch rectangle. Cut lengthwise into 4 strips.

In a small bowl, beat the egg white, add the almond paste and powdered sugar, and mix until smooth and blended.

Spread about 2 tablespoons filling down the center of each strip. Fold the strips lengthwise to enclose the filling. Roll lightly to flatten and seal the edges. Cut each strip into 4-inch lengths. Make 7 cuts on each of the 4-inch lengths, cutting from the sealed edge toward the center. Place the pieces on the prepared baking sheets, curving them slightly to separate the slits.

Let rise in a cool place until puffy, or cover with plastic wrap and refrigerate overnight.

To bake, preheat the oven to 400 degrees. Brush the pastries with the beaten egg, then sprinkle generously with the sugar and almonds. Bake for 5 to 8 minutes until golden. Remove from the baking sheets and cool on a wire rack. Serve warm.