 |
This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Bear claw" – news · newspapers · books · scholar · JSTOR (September 2012) (Learn how and when to remove this message) |
 | |
| Type | Pastry, doughnutorfritter |
|---|---|
| Place of origin | United States |
| Main ingredients | Dough, almond paste |
| Ingredients generally used | Raisins |
Abear claw is a sweet, yeast-raised pastry, a type of Danish, originating in the United States during the mid-1910s.[1][2][3][4] In Denmark, a bear claw is referred to as a kam.[5] France also has an alternate version of that pastry: patte d'ours (meaning bear paw), created in 1982 in the Alps. The name bear claw as used for a pastry is first attested in March 1914 by the Geibel German Bakery,[1] located at 915 K Street in downtown Sacramento.[6][7] The phrase is more common in Western American English,[8] and is included in the U.S. Regional Dialect Survey Results, Question #87, "Do you use the term 'bear claw' for a kind of pastry?"[9]
Most Danishes include the same basic ingredients such as eggs, yeast, flour, milk, sugar, and butter.[5] The bear claw is also made with "sweet dough" which is "bread dough with more shortening than usual".[10] One of the differences between most Danishes, besides taste, is seen in their shape.[5] A bear claw is usually filled with almond paste,[11] and sometimes raisins, and often shaped in a semicircle with slices along the curved edge, or rectangular with partial slices along one side.[12] As the dough rises, the sections separate, evoking the shape of a bear's toes, hence the name.[13] A bear claw may also be a yeast doughnut in a shape similar to that of the pastry.[13] Such doughnuts may have an apple pie-style filling, or other fillings such as butter pecan, dates, cream cheese, grapeorcherry.
A bear claw can be made by hand or by machine.[14] Bear claw can be hand-made by using a bear claw cutter that was invented in 1950 by James Fennell.[15] A 1948 patent describes the process of assembling the bear claw as rolling out the dough, layering filling onto it, folding the dough over, cutting small incisions to create the claw-like look, and finally cutting the dough into separate pastries.[14] The pastry can be curved into a half-circle at this point, which causes the "toes" to separate.[16]
Similar to other pastries, the bear claw is typically high in carbohydrates and fats. Example nutrition information can be seen from a version produced by the restaurant chain Panera Bread.[17]
Food portal
{{cite book}}: CS1 maint: multiple names: authors list (link)
|
| ||||||||
|---|---|---|---|---|---|---|---|---|
| Sweet |
|
| ||||||
| Savory |
| |||||||
| Companies |
| |||||||
| Lists |
| |||||||
| See also |
| |||||||
| ||||||||
