BEAR CLAWS

1 (7 ounce) box almond paste, grated
1/3 cup sugar
3/4 teaspoon cinnamon
Confectioners' sugar for dusting counter
1 (17.3 ounce) box puff pastry sheets (contains 2 sheets)
2 tablespoons butter, melted
1 tablespoon unsweetened cocoa powder, optional

Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.

TO PREPARE ALMOND MIXTURE:
Using mixer or food processor, beat almond paste, sugar, cinnamon and cocoa until texture resembles fine crumbs. Set aside.

TO ASSEMBLE:
Dust counter and rolling pin with confectioners' sugar. Unfold 1 sheet of puff pastry. Roll out to 11-by-12-inch rectangle. Brush with butter. Sprinkle center with 1/3 cup loosely scooped almond mixture. Fold a third of dough over filling. Brush unbuttered top with butter. Sprinkle with 1/3 cup filling. Fold remaining third of dough over entire rectangle, pinching edges to seal. Fold ends under. Brush top with butter. Sprinkle with 1/4 cup almond mixture. Cut into 8 equal slices (about 3 1/2 by 1 1/2 inches). Make 5 (1/2-inch) cuts in each piece.

Place claws on baking sheet. Separate cuts by spreading into slight 'smile' shape.

Bake for 10 to 12 minutes or until tops are golden brown and pastry is well puffed. Place sheet on wire rack until claws are cool. Store in airtight container.

While claws are baking, repeat assembly with second sheet of puff pastry and remaining filling.

Makes 8 servings
Source: Odense Almond Paste