Danish Bear Claws

Instructions

1. Prepare the dough
   In a large bowl, mix 2 cups of flour with sugar, yeast, and salt. Add warm milk and eggs, stirring until well combined. Cover and let rest for 10 minutes. On a floured surface, roll the dough into a 12x18 inch rectangle.
2. Create laminated layers
   Arrange the thin slices of cold butter over two-thirds of the dough rectangle. Fold the unbuttered third over the middle, then fold the remaining third on top (like a letter). Seal edges, wrap in plastic, and refrigerate for 1 hour. Roll out and fold twice more, refrigerating for 30 minutes between each folding.
3. Make the filling
   Mix the brown sugar and cinnamon in a small bowl. In another bowl, break up the almond paste into small pieces. After the final refrigeration, roll the dough into a large rectangle approximately 20x15 inches.
4. Shape the bear claws
   Spread the almond paste evenly over the dough, leaving a 1-inch border. Sprinkle the cinnamon-sugar mixture on top. Roll up the dough from the long side. Cut the roll into 8-10 equal pieces. Make 4-5 cuts on one side of each piece (not cutting all the way through) to create the 'claws'. Curve each piece to form a crescent shape.
5. Second rise
   Place the shaped bear claws on parchment-lined baking sheets, allowing space between each pastry. Cover loosely with plastic wrap and let rise in a warm place for 30 minutes until slightly puffy.
6. Bake the pastries
   Preheat oven to 375°F (190°C). Brush the bear claws with beaten egg white and sprinkle generously with sliced almonds. Bake for 22-25 minutes until golden brown and flaky. Transfer to a wire rack to cool.
7. Prepare the glaze
   While the pastries are cooling, mix powdered sugar with 2 tablespoons of milk to create a smooth glaze. Add more milk if needed to reach the desired consistency.
8. Finish and serve
   Once the bear claws have cooled slightly, drizzle with the sugar glaze. Serve warm or at room temperature. Store any leftovers in an airtight container for up to 2 days, or freeze for longer storage.