Bear claws deserve to be more popular. They have this fantastic shape, one that allows a little bit of the filling to escape from the inside, giving a preview of what’s to come. Plus, the naturally smooth top of the pastry begs for some extra adornments. Some coarse sugar, crisp topping, or chopped nuts do a great job adding visual appeal, and should be added before baking. After baking, a dusting of powdered sugar, or some striping with water fondant complete the style.
For this batch, I filled my bear claws with chocolate chip cookie dough. For the dough itself, I used brown sugar Danish dough, as I thought that dough would best compliment the filling. Once my bear claws were baked, I striped them with melted chocolate.