Strawberry and Almond Bear Paws

Another type of frangipane (I do have a lot of uses for my egg-free frangipane) filled French style pastry, although I’m not sure they look too much like real bear paws! This time with added sliced strawberries and finished with a thin white icing. This recipe can easily be adapted using different fruit, and works beautifully with cherries, apricots, plums, pears, berries etc.

These would make the perfect pretty patisserie to have with a cup of coffee/tea.

Strawberry and Almond Bear Paws ( dairy-free, egg-free, peanut-free, sesame-free, soya-free, vegetarian and vegan)

makes 6

– Ready made puff pastry, 1/2 a block
– 1/2 a recipe of dairy-free/egg-free frangipane
– 6 strawberries
– 2-3 tbsps icing sugar mixed with 2-3 tsps water
– oat milk for brushing

  • Preheat the oven to 200 degrees Centigrade/Gas Mark 5
  • Roll out the pastry into a long thin rectangle
  • Pile the frangipane into a long sausage shape nearer one of the long sides of the pastry. Lay slices of strawberry along the top of the frangipane
  •  Brush the remaining pastry strip with the oat milk, roll up to form a cylinder containing the frangipane.
  •  Cut into 6 even sized sections.
  •  With a sharp knife make slits all the way through the pasties, leaving one side holding them together. Slightly fan out the ‘toes’
  • Transfer to a lined baking sheet and brush with oat milk
  •  Bake for 15-25 minutes, until golden on top and the pastry is cooked through.
  •  Cool on a wire rack
  •  Once cool brush with the thin icing.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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