Recipe: Bear Claws (using refrigerated biscuit dough)

BEAR CLAWS
8 servings

1 cup apple pie filling
1 1/2 teaspoons ground cinnamon, divided
1 can (17.3 ounces) large refrigerated biscuits
1 tablespoon granulated sugar
1/4 cup confectioners' sugar
2 teaspoons milk

Preheat the oven to 375 degrees.

In a small bowl, combine the apple pie filling and 1 teaspoon cinnamon; set aside.

On a floured surface, roll out each biscuit to a 6-inch-long oval. Spoon the apple mixture into the center of each biscuit and fold the dough over top to bottom, pinching the edges with your fingers to seal. At even intervals, cut three 1-inch-long slits toward the center of each biscuit from the rounded edge. Arch the tops of the biscuits just enough to open the slits.

In a small bowl, combine the granulated sugar and the remaining 1/2 teaspoon cinnamon; mix well. Sprinkle evenly over the bear claws.

Place on baking sheets and bake for 10 to 12 minutes, or until golden brown.

In a small bowl, combine the confectioners' sugar and milk; mix well and drizzle over the bear claws. Serve warm, or allow to cool completely before serving.