Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Blueberry Bear Claws
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- #72244
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 tablespoons sugar, divided
1/4 cup butter
1/4 cup almond paste
1 cup vanilla wafers, crushed
1 tablespoon milk
1 package (16 ounce size) hot roll mix
1 1/4 cup blueberries, fresh or frozen
1 egg, beaten
Lemon Icing
3 tablespoons water
1 tablespoon lemon juice
2 cups confectioners' sugar
sliced almonds, optional
directions
Cream 4 tablespoons sugar, butter and almond paste until thoroughly mixed. Gradually add cookie crumbs, mix well. Add milk to moisten and set aside. Add remaining sugar to roll mix and prepare dough according to package directions. Let rest 5 minutes.
Roll into 24 x 8 inch rectangle. Spread with almond paste, cover evenly with blueberries. Starting on long side, roll up, seal and cut into 3-inch pieces. Make 4 evenly spaced slashes part way through each piece, bend into a curve so slashes open slightly.
Place on greased sheet pans and let rise until doubled. Brush with beaten egg. Bake at 400F 15 to 20 minutes or until lightly browned. Drizzle with lemon icing. Garnish with sliced almonds.
For Lemon Icing: Place water and lemon juice in a small bowl. Gradually sift confectioners' sugar into bowl, stirring to create a thick, white glaze.
If mixture is too thin, add more sifted confectioners' sugar. If mixture is too thick, add a little more water.
added by
kucinera
nutrition data
Nutritional data has not been calculated yet.
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