Baklava Bear Claw Recipe

In a small bowl, dissolve 2.25 tsp active dry yeast in 120 ml warm water with 1 tsp sugar; let foam 5-10 minutes.

Whisk together 180 ml warm milk, 2 eggs, and 2 tbsp melted butter; set aside.

In a large bowl, combine 3.5 cups flour and 1 tsp salt; make a well and pour in the foamy yeast mixture and the milk-egg mixture; mix to form a soft dough.

Knead on a lightly floured surface for 8-10 minutes until smooth; place in an oiled bowl, cover, and proof 60-90 minutes until doubled.

Roll dough on a lightly floured surface into a 16x12 inch rectangle. Chill for 15 minutes to relax the gluten.

Divide the dough into 6-8 strips for bear-claw shapes, keeping the rest covered to prevent drying.

Spread walnuts on a baking sheet and toast in a 350°F (175°C) oven for 6-8 minutes until fragrant; let cool and finely chop.

Toast pistachios lightly for 4-6 minutes, then coarsely chop.

In a bowl, combine chopped walnuts, chopped pistachios, 2 tbsp sugar, 1 tsp cinnamon, 0.25 tsp nutmeg (if using), 2 tbsp melted butter, and optional 1 tsp orange zest; mix until evenly coated.

Set filling aside.

In a small saucepan, combine 120 ml honey, 60 ml water, 1 tbsp lemon juice, and 2 tbsp sugar (if using); bring to a simmer and cook 5 minutes. Remove from heat and set aside to cool slightly.

To assemble, roll each dough sheet or piece into a long rectangle and place a line of filling in the center.

Fold the dough over filling and cut 2-3 slits along one long edge to create 'bear claws'; press edges to seal.

Place the bear claws on a parchment-lined baking sheet. Brush with melted butter and repeat with remaining dough and filling.

Bake at 350°F (175°C) for 20-25 minutes, until golden and cooked through.

While warm, brush the pastries with the warm honey-lemon syrup or drizzle generously; let cool slightly before serving.