member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to cynthia young      

Recipe Categories:

    Bear Claws


    Source of Recipe


    Bette Hagman's More from the Gluten Free Gourmet


    Recipe Introduction


    For Mike's birthday am. Tried first 8-24-03


    List of Ingredients


    • 1 pie pastry
    • 1/2 cup dried figs, chopped fine
    • 1/2 cup raisins
    • 1 cup water
    • 3 TBS butter
    • 1/2 cup brown sugar
    • 1 tsp vanilla
    • 1/2 tsp dried orange peel
    • 1/2 cup chops walnuts
    • confectioner's sugar and milk for icing


    Instructions


    1. Make crust, and refridgerate
    2. In small saucepan, combine the figs, raisins, and water. Bring to boil. Lower heat to a simmer and cook for 15 minutes.
    3. Remove rom heat and beat in butter, sugar, vanilla, and orange peel. Then add the nuts.
    4. Preheat oven to 400.
    5. To shape the pastries, divide the crust ball in half and roll out, a section at a time, on rice-floured plastic to a rectangle approximately 10 by 16 inchesw.
    6. Place half the filling in 5 separate sections down the center of the long measurement.
    7. Liting the plast, fold one side, one-third, of the dough over the filling, then repeat with the other side. Seal both ends and pinch the dough between the filled sections.
      Cut apart at the pinched areas.
    8. Using a spatula, place the pieces on ungreased cookie sheets, reversing the dough so the smooth side is up. Slash twice, diagonally, across each pastry. Repeat with the second half of the dough.
    9. Bake for 35 to 40 minutes, or until lightly browned.
    10. While still hot, drizzle on a thin icing of confectioner's sugar and milk. Makes 10 bear claws.


    Final Comments


    We'll see.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |