Pioneer Woman Bear Claw Pastry

Directions

• Preheat and prep: Preheat your oven to 400°F and line 3 baking sheets with parchment paper. Everything is ready for the pastries once they're assembled and chilled.
• Make the almond filling: In a food processor, combine 1 1/4 cups blanched slivered almonds and 3/4 cup granulated sugar, then process until finely ground, about 1 minute. Add 9 tablespoons salted butter at room temperature, 3 tablespoons all-purpose flour, 1 teaspoon almond extract, 1 teaspoon kosher salt, 1 large egg and 1 egg yolk, then process until smooth.
• Transfer to pastry bag: Transfer the filling to a pastry bag or a one-gallon zip-top plastic bag with one bottom corner snipped off. Set it aside while you work on the pastry sheets.
• Cut the puff pastry: On a lightly floured work surface, roll out 1 of the thawed puff pastry sheets to an 11-inch square. Using the creases left in the dough as a guide, cut it into 3 equal strips, each about 3 1/2 inches by 11 inches.
• Fill and fold: Cut a 1/2-inch opening at the tip of the pastry bag and pipe a line of almond filling down the center of each pastry strip. Lightly brush egg wash along one long edge, then fold that side over the filling to encase it and seal both joined edges with your hands.
• Cut and slit: Using a small sharp knife, cut each strip into 3 pieces, each about 1 3/4 inches by 3 1/2 inches. Then cut 3 slits about 1/2 inch deep into the filled side of each pastry, cutting just to the center and leaving the sealed side intact.
• Shape and arrange: Transfer the pastries to the lined baking sheets, 6 on each, then curve them back slightly to open up the claws. Repeat the filling, folding, cutting and slitting process with the second puff pastry sheet and remaining almond filling on 6 more pastries.
• Brush and chill: Brush the tops of all the pastries with the remaining beaten egg and scatter sliced almonds over them. Chill in the fridge for at least 30 minutes and up to 12 hours, covering with plastic wrap if chilling longer than 2 hours, so the dough firms up.
• Bake the pastries: Bake 1 pan at a time until the tops are golden brown, 16 to 18 minutes. If desired while still warm, tear away any crispy edges and use a skewer to push filling back into the opened slits.
• Cool and glaze: Allow the claws to cool completely on a wire rack, about 15 minutes. Whisk 1 cup powdered sugar with 3 teaspoons milk in a small bowl until it reaches a pourable, glue-like consistency, then drizzle it over the cooled pastries in a zigzag pattern.