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Bear Claws (Danish Pastry Dough)
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 039 01
BEAR CLAWS (DANISH PASTRY DOUGH)
Yield 100
Portion 1 Danish
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
219 cal
20 g
3g
15 g
5 mg
162 mg
14 mg
Ingredient
Weight
Measure
Issue
DANISH DOUGH,FROZEN
11 lbs
100 each
EGG WASH
181-7/8 gm
3/4 unit
PIE FILLING,APPLE,PREPARED
3-1/8 lbs
1 qts 2-1/4 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
EGG WASH
181-7/8 gm
3/4 unit
Method
1 Prepare 50 Danish squares in a batch. Thaw at room temperature 5 minutes on a lightly floured working surface. Rolling out is not
necessary.
2 Prepare 1/2 Recipe Egg Wash, Recipe No. D 017 00. Use 3/4 cup of egg wash. Lightly brush entire surface of each square. Set
aside remaining 3/4 cup egg wash for use in Step 6.
3 Place about 1 tablespoon of filling over half of each square. Fold in half; seal edge by pressing firmly.
4 Make 3 cuts, 3/4-inch in depth, on 4-inch sealed side of each piece to form a claw.
5 Lightly spray pans with non-stick cooking spray. Place dough on pans. Bend into slight horseshoe shape and spread claws slightly.
6 Brush lightly with remaining egg wash.
7 Proof at 90 F. to 100 F. for 30 to 45 minutes or until double in size.
8 Using a convection oven, bake at 325 F. for 10 minutes or until golden brown on low fan, open vent.
9 Cool. Glaze if desired, with Vanilla Glaze or Variations, Recipe Nos. D 046 00, D 046 01, D 046 02.
Notes
1 Prepare in batches as dough becomes difficult to work with in 15 minutes.



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Bear Claws (Danish Pastry Dough)

Yield: 100 Portion: 1 Danish
Calories: 219 cal
Carbohydrates: 20 g
Protein: 3g
Fat: 15 g
Cholesterol: 5 mg
Sodium: 162 mg
Calcium: 14 mg

Ingredient Weight Measure Issue
DANISH DOUGH,FROZEN 11 lbs 100 each
EGG WASH 181-7/8 gm 3/4 unit
PIE FILLING,APPLE,PREPARED 3-1/8 lbs 1 qts 2-1/4 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
EGG WASH 181-7/8 gm 3/4 unit

Method:
1 Prepare 50 Danish squares in a batch. Thaw at room temperature 5 minutes on a lightly floured working surface. Rolling out is not
necessary.
2 Prepare 1/2 Recipe Egg Wash, Recipe No. D 017 00. Use 3/4 cup of egg wash. Lightly brush entire surface of each square. Set
aside remaining 3/4 cup egg wash for use in Step 6.
3 Place about 1 tablespoon of filling over half of each square. Fold in half; seal edge by pressing firmly.
4 Make 3 cuts, 3/4-inch in depth, on 4-inch sealed side of each piece to form a claw.
5 Lightly spray pans with non-stick cooking spray. Place dough on pans. Bend into slight horseshoe shape and spread claws slightly.
6 Brush lightly with remaining egg wash.
7 Proof at 90 F. to 100 F. for 30 to 45 minutes or until double in size.
8 Using a convection oven, bake at 325 F. for 10 minutes or until golden brown on low fan, open vent.
9 Cool. Glaze if desired, with Vanilla Glaze or Variations, Recipe Nos. D 046 00, D 046 01, D 046 02.
Notes
1 Prepare in batches as dough becomes difficult to work with in 15 minutes.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/bear_claws_danish_pastry_dough.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence