Bear Claws

From: Culinary Institute of America Breakfasts & Brunches

2 pounds Blitz Puff Pastry
2 C almond filling
Egg wash of 1 egg whisked with 2 tablespoons cream or milk
2 C sliced almonds
1 C Apricot Glaze

Line a baking sheet with parchment paper.
Cut the dough in half. Work with one piece of dough at a time, placing the second piece in the refrigerator to keep it firm. Roll the dough into a rectangle 6 1/2 x 24" x 1/8 inch thick. Turn the dough so that the longest edge runs lengthwise.
Pipe half of the almond filling width wise in a line just below the center of the dough. Lightly brush the puff pastry below filling with egg wash.
Fold the top edge of the dough over the filling and line it up with the bottom edge of the dough. Press this excess dough together firmly to form a seal around the filling. If the dough has become soft, refrigerate until it becomes firm again.
Using a knife, cut vertically through the strip of excess dough in 1/2 inch increments, making sure not to cut past the seal into the filling; this strip will form the toes of the bear claws. Brush the dough lightly with egg wash and sprinkle with sliced almonds. Cut the dough into 3 1/2 inch segments and space these evenly on the prepared baking sheet, cut strip up. Gently pull the lower two corners (opposite the cut strip) of each bear claw down and tuck back under the filling slightly, pressing firmly, causing the toes to separate.
Repeat with the remaining dough, filling, and almonds. Refrigerate the shaped bear claws for 15-20 minutes.
Preheat the oven to 425.
Bake until golden brown, about 20 minutes. Brush the pastries with the Apricot Glaze while they are still hot.