Vegan Bear Claws & Laura Palmer

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I blame these bear claws on Twin Peaks which has been entertaining us nightly. Log Lady says “I’ll take a bear claw” and then of course I had to make some the next day. I’m not sure Tom has had a bear claw since going vegan. I can’t even remember the last time I had a bear claw? years & years ago for sure.

These are great made over 2 days time because the pastry dough needs 4 hours- overnight. The filling is not super sweet, which works great with the frosting on top. If you prefer a sweeter filling you could increase the sugar.

Vegan Bear Claws (pastry adapted from “The Great Scandinavian Baking Book” by Beatrice Ojakangas found via Maple Spice)
Pastry:
2 cups flour
3/4 cup shortening (I used earth balance brand)
1 package dry active yeast (2 and 1/4 tsp)
1/4 cup warm water
1/4 cup soy cream (I just used soy coffee creamer bc its what I had)
2 tablespoons sugar
1/4 teaspoon of salt
4 teaspoons egg replacer mixed with 1/4 cup warm water

Filling:
1/2 cup plain breadcrumbs
1/2 cup almond meal
1/2 cup almond milk
1-2 teaspoon cinnamon
2 tablespoon brown sugar
2 tablespoons butter (I use earth balance)

Topping:
1/2 cup powdered sugar
1 tablespoon of almond milk
1 teaspoon of vanilla or almond extract
slivered almonds for topping

Start with the pastry…Mix yeast and warm water and set aside for about 5 minutes or until foamy. Wisk cream, salt, sugar, and egg replacer mix. In another bowl cut shortening into flour until crumbly and pea sized. Add the liquid & yeast mixture to dry mixture and stir until just mixed. Cover and chill in fridge for atleast 4 hours, or overnight.

Dust work surface with flour and bring out the dough. Shape into about an 8 inch square. Fold into thirds (it will look like a business envelope) Flip the dough and fold into thirds again until you have another square. Repeat 3 times until you end up with a 8 inch square. Refrigerate for 30 mins. Meanwhile mix all ingredients for filling and all ingredients for frosting.

Remove dough from fridge and roll out into a rectangle that is about 1/4 inch thick. Sprinkle the filling mixture across the center, and then fold both sides in covering the filling. You will have a long rectangle.

Cut into 6-8 squares and pinch down ends to keep in the topping. To make it look more like a bear claw cut toes into one side and then you can bend the pastry back to spread the toes slightly.

Set them on parchment paper and let them rest about 30-60 minutes. They won’t double, but will look a bit puffy.

If you want your pastry to look shiny and still be vegan you can use this in place of an egg wash–
Cornflour Mixture:
1/2 tsp cornstarch
1/2 cup water
Mix the cornstarch with a bit of water to make a paste. Add the rest of the water then pour into a saucepan and bring to the boil until it looks glassy. Let cool.

Bake at 350F for 15-20 minutes until golden brown. Let cool slightly and drizzle topping and sprinkle with almonds.

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8 Responses to Vegan Bear Claws & Laura Palmer

  1. Cadry says:

    Whoa, these look absolutely amazing! They definitely look better than any bear claw I ever ate as a non-vegan! :)

  2. Missy says:

    Heidi, those look like nothing short of paradise for the mouth! Can I getcha to send me one in the mail? Heh heh! We’re Twin peaking it every night as well! So far it seems to be living up to the hype! xox!

  3. rae says:

    i don’ t know if i’ve EVER had a bear claw. those look so good!

  4. Sunjo says:

    Vegan bear claws are my husband’s dream come true! The only place we’ve ever had them is from Ronald’s Donuts in Vegas.

  5. preeti says:

    Ah wow these look like so much fun to make, it just bought out the inner kid in me!

  6. Lauren says:

    Cool! Bear claws are pretty foreign to me, being Australian, I’m only familar with them from a mention in a Weird Al Yankovitch song.. but I’m gonna make these! I’m just going to slightly alter them a bit, replacing the sugar with agave and organic sultanas and the white flour with wholemeal, I know they won’t be as decadent & yum tasting but I’ll feel less guilty eating em haha. Thanks for posting this! xo

  7. Kassidy Ottinger says:

    Thanks so much for the blog post.Much thanks again. Awesome.

  8. Kara Payne says:

    Thanks for the blog post.