Crescent Bear Claws


Filling:
1 egg
2tablespoons milk
1cup Progresso® plain bread crumbs
2tablespoons granulated sugar
2tablespoons butter or margarine, melted
1/4cup water
2teaspoons almond extract

Glaze:
1/2cup granulated sugar
1/4cup water
1 tablespoon light corn syrup

Rolls:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3 to 1/2 cup sliced almonds

Icing:
1cup powdered sugar
2tablespoons water

Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg lightly with wire whisk. Place half of egg (about 1 1/2 tablespoons) in custard cup; beat in milk until blended. Set aside. To remaining egg in bowl, stir in remaining filling ingredients until well blended.

Meanwhile, in heavy 1-quart saucepan, mix glaze ingredients. Heat to boiling. Remove from heat.

If using crescent rolls: On lightly floured work surface, unroll dough; press into 12×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: On lightly floured work surface, unroll dough; press into 12×8-inch rectangle.

Spoon filling into 12×2-inch strip lengthwise down center 1/3 of dough. Fold 1/3 of dough over filling. Fold filling-topped section over last 1/3 of dough so seam is on bottom of folded dough. With hand, gently flatten 1-inch-wide strip of dough along one long side of folded dough. Cut folded dough crosswise into 6 (2-inch) pastries. Along flattened edge of each pastry, cut 1-inch-long cuts about 1/2 inch apart.

Lightly brush egg-milk mixture over each pastry. Place almonds on plate; turn each pastry upside down onto almonds and press gently so almonds stick to dough. Place almond side up on cookie sheet, spreading each cut slightly to form claw shape. Sprinkle remaining almonds over top of pastries.

Bake 15 to 18 minutes or until golden brown. Remove to cooling rack; cool 5 minutes. Drizzle cooled glaze over each pastry. In another small bowl, mix icing ingredients until smooth (if icing is too thick, add 1/2 teaspoon water at a time until drizzling consistency). Drizzle icing over cooled pastries.

Yields 6 bear claws
.

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