Bear Claws

Directions

1. PAN: 18 BY 26" SHEET PAN TEMPERATURE: 375F. OVEN
2. 1. PREPARE 50 DANISH SQUARES IN A BATCH. THAW AT ROOM TEMPERATURE 5 Min ON A LIGHTLY FLOURED BOARD. (NO ROLLING OUT IS NECESSARY).
3. 2. PREPARE ONE RECIPE EGG WASH (RECIPE NO. D-55). USE 1 1/2 C. EGG WASH TO LIGHTLY BRUSH ENTIRE SURFACE OF DANISH SQUARES. SET ASIDE REMAINING 1 1/2 C. EGG WASH FOR USE IN STEP 5.
4. 3. USE 12 1/2 C. PREPARED PIE FILLING. SPREAD 1 TBSP FILLING OVER HALF OF EACH SQUARE. Mix in HALF; SEAL EDGE BY PRESSING FIRMLY. MAKE 3 CUTS, 3/4 INCH IN DEPTH, ON THE 4 INCH SEALED SIDE OF EACH PIECE To create A CLAW.
5. 4. PLACE SQUARES ON GREASED SHEET PANS IN ROWS 4 BY 6. BEND INTO SLIGHT HORSESHOE SHAPE. SPREAD CLAWS SLIGHTLY.
6. 5. BRUSH LIGHTLY WITH REMAINING EGG WASH.
7. 6. PROOF AT 90-100F. FOR 30-45 Min Or possibly Till DOUBLE IN SIZE.
8. 7. BAKE 10-12 Min IN 375F. OVEN Or possibly Till Golden.
9. 8. Cold, GLAZE, If you like, WITH VANILLA GLAZE Or possibly VARIATIONS (RECIPE NO. D-46).
10. NOTE:
11. 1. PIE FILLING, PREPARED, FRUIT (APPLE, BLUEBERRY, CHERRY, Or possibly PEACH) MAY BE USED IN STEP 3. STRAWBERRY JAM (15 LB 6 Ounce
12. (6 2/3-NO. 2 1/2 CN Or possibly 8-2 LB JAR)) Or possibly 16 LB 8 Ounce (2-NO.10 CN) BAKERY FILLING, RASPBERRY MAY ALSO BE USED AS FILLING.
13. 2. DOUGH BECOMED DIFFICULT TO WORK WITH IN AS LITTLE AS 15 Min; THEREFORE, IT IS IMPORTANT TO PREPARE IN BATCHES. Recipe Number:
14. SERVING SIZE: 2 BEAR CLA