Chocolate-Espresso Bear Claws

Notes

Don’t try to make these ahead of time – the sugar will leach moisture out of the eggs and dough and make a syrupy mess.

3-6 claws.

Preheat oven to 400F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry to even any crease in it.
In a small bowl, stir together sugar, espresso powder, and cinnamon.
In another small bowl, beat egg. Use a pastry brush and brush a thin layer of egg over the rolled out pastry.
Sprinkle sugar mixture over the pastry, spreading it into an even layer and leaving a 1/2-inch border at the top edge of the pastry. Sprinkle chocolate evenly over the sugar mixture.
Starting from the bottom, carefully roll up the pastry into a log. When you get to the border at the top edge, gently pinch the spiral closed and place the pastry seam-side down. Press down gently on the log to flatten slightly.
Cut into 3 even pieces (the individual claws).
Take each piece and, using kitchen shears or a sharp knife, make 3-4 cuts on the side of the pastry, exposing the layers within and cutting no more than halfway through the pastry. Pull the “claws” slightly apart, if necessary, then transfer to the prepared baking sheet.
Brush bear claws with more egg wash.
Bake for 19-23 minutes, until deep golden brown and crisp. Some of the filling may melt out of the edges, so allow some room between each pastry when you put them on the baking sheet.