baking · vegetarian
Pecan-marzipan "alligator claw" pastries
A Southern spin on bear claws: flaky puff pastry filled with toasted pecans and marzipan, cut into claws and topped with poppy seeds and a peppery spice.
- Time
- 50min
- Steps
- 6
Ingredients
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Allergens
Contains milk, egg, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Mash the marzipan, pecans, butter, brown sugar, cinnamon and salt into a spreadable paste.
-
2
Cut each pastry sheet into 4 rectangles about 10 x 12 cm (4 x 5 in).
-
3
Spread filling along one long half of each, leaving a border. Brush the edges with egg and fold over to seal.
-
4
Make 4-5 cuts through the sealed edge and fan them apart slightly to form claws.
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5
Brush with egg and sprinkle with poppy seeds, the pepper and coarse sugar. Chill 15 minutes and heat the oven to 200°C (400°F).
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6
Bake 20-22 minutes until puffed and deep golden. Cool on a rack.
