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.

At Last An Egg-Free Frangipane

This is the recipe for the frangipane layer used in the Knockout Pear and Almond Pastries that I posted yesterday. I thought it was probably worth posting the recipe for just the frangipane as I’ve never before developed a suitable egg/dairy-free recipe. Frangipane is basically a delicate almond paste that can be used as a filling in a variety of cakes, tarts, pastries or croissants. This paste is a remarkably good substitute for the original French recipe – maybe it’ll have to be Almond Croissants next….. mmmm my favourite all-time breakfast!
Egg-Free Frangipane (dairy-free, egg-free, soya-free, peanut-free, sesame-free, vegetarian and vegan)
  • 60g dairy-free spread, such as Pure Sunflower
  • 1/2 cup caster sugar
  • 1 1/4 cups ground almonds
  • 3 tbsps cornflour
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 tbsps oat milk, such as Oatly

– Rub or pulse the spread into the sugar, ground almonds, cornflour, salt and essences. It should be dryish and crumbly.

– Add the oat milk and combine to make a stiff paste.

– keep cover at room temperature until ready to use.