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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 ...
Conventional wisdom says the bear claw pastry was invented in downtown Sacramento more than a century ago. ... are believed to have be adapted from a Danish pastry called a kam in the early 20th ...
Kringle (/ ˈ k r ɪ ŋ ɡ əl /, listen ⓘ) is a Northern European pastry, a variety of pretzel.Pretzels were introduced by Roman Catholic monks in the 13th century in Denmark, and from there they spread throughout Scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle.
Klenäter are an old type of pastry [4] and are mentioned in Denmark as early as the 14th century and appearing in Danish and Icelandic cookbooks in the 18th century and 19th century. [ 6 ] [ 7 ] They are also referenced in a Swedish poem by Anna Maria Lenngren from 1800, called Grevinnans besök (English: The Countess' Visit ).
Yields: 18 servings. Prep Time: 40 mins. Total Time: 1 hour 55 mins. Ingredients. Almond Filling. 1 1/4 c. blanched slivered almonds. 3/4 c. granulated sugar
The post How to Make a Flaky Danish Kringle Recipe at Home appeared first on Taste of Home. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 ...
Bear claw: United States: Sweet breakfast pastry. Beaver Tail: Canada: A fried dough pastry, individually hand stretched to resemble a beaver's tail then covered in different toppings including cinnamon and sugar, fruit jams, chocolate, peanut butter, butter and garlic, and M&Ms. In some parts of Canada, it is also called an "Elephant Ear".
A cream horn is a pastry made with flaky or puff pastry, and whipped cream. (An alternative version, the meringue horn, is made with meringue.). The horn shape is made by winding overlapping pastry strips around a conical thin sheet metallic mold.