Blue Ribbon Almond Bear Claws - cooking recipe

Ingredients

Dough
1 1/2 cups butter, cold, cut into 1/2-inch pieces (3 sticks)
5 cups all-purpose flour, divided
1/4 ounce Fleischmann's active dry yeast (1 pkg.)
1 1/4 cups half-and-half cream
1/4 cup sugar
1/4 teaspoon salt
1 egg
Filling
1 egg white
3/4 cup powdered sugar
1/2 cup almond paste, cubed
Topping
1 tablespoon water
1 egg
sugar, coarse granulated
almonds, sliced

Preparation

In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a mixing bowl, combine Fleischmann's yeast and remaining flour. In a saucepan, heat cream, sugar and salt to 120 to 130 degrees. Add to yeast mixture with 1 egg; mix well. Stir in butter mixture just until moistened.
Turn onto a lightly floured surface; knead 10 times. Roll into a 21x12-inch rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-inch rectangle. Cover and chill for 1 hour.
For filling, in a mixing bowl, beat egg white until foamy. Gradually add powdered sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-inch square; cut each square into three 12x4-inch strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces.
Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2-inch of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour. Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375 degrees for 15 minutes or until golden brown. Remove from pans to wire racks to cool.