Prepare to be transported to a world of pure pastry perfection with these irresistible Hazelnut Praline Bear Claws! Imagine biting into a golden, flaky puff pastry that shatters delicately to reveal a rich, caramelized hazelnut filling that will make your taste buds dance with joy. These aren't just any ordinary pastries - they're a gourmet experience that combines the nutty crunch of toasted hazelnuts with the delicate sweetness of caramel, all wrapped in a buttery, crisp exterior that's guaranteed to impress even the most discerning dessert enthusiasts.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Pastry
Serves: 12 servings
Ingredients
- 1 cup hazelnuts, toasted and chopped
- 1 cup sugar
- 1/2 cup water
- 1 package puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Toast hazelnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant and lightly golden. Roughly chop the toasted hazelnuts and set aside.
- Prepare the praline by combining sugar and water in a heavy-bottomed saucepan. Heat over medium-high heat without stirring, allowing the sugar to caramelize to a deep amber color (approximately 8-10 minutes).
- Immediately remove caramel from heat and quickly stir in the toasted chopped hazelnuts. Pour the mixture onto a silicone mat or parchment paper, spreading it thin. Allow to cool completely and harden.
- Once hardened, break the praline into small pieces and pulse in a food processor until it becomes a coarse, sandy texture.
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Roll out the thawed puff pastry on a lightly floured surface into a large rectangle, approximately 1/8 inch thick.
- Sprinkle the ground hazelnut praline evenly across the pastry surface, leaving a small border around the edges.
- Cut the pastry into 12 equal triangular pieces, making a small cut in the narrow end of each triangle to create the bear claw shape.
- Gently fold and curve each triangle to create a classic bear claw shape, with the praline mixture inside.
- Brush each pastry with beaten egg wash, ensuring complete coverage for a golden shine.
- Bake in the preheated oven for 20-25 minutes, or until the pastries are puffed and deep golden brown.
- Remove from oven and let cool on a wire rack for 10 minutes. Dust with powdered sugar before serving.
Tips
- Toasting Hazelnuts: Take your time when toasting nuts. The key is to stir frequently and watch carefully to prevent burning. The moment you smell a rich, nutty aroma, they're ready!
- Caramel Technique: When making the praline, resist the urge to stir the sugar. Let it caramelize naturally for the most even, deep amber color.
- Pastry Handling: Keep your puff pastry cold and work quickly to maintain its flakiness. If it becomes too warm, refrigerate for 10-15 minutes before shaping.
- Egg Wash Trick: For a super-glossy, golden finish, use a pastry brush and apply the egg wash carefully, making sure to cover the entire surface.
- Cooling is Crucial: Allow the bear claws to cool slightly before dusting with powdered sugar to prevent the sugar from melting completely.Pro Tip: These pastries are best served fresh and warm, but can be stored in an airtight container for up to 2 days. For maximum enjoyment, reheat briefly in the oven to restore their crispy texture!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 25mg
