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1
Place the flour and salt in the bowl of an electric mixer fitted with a paddle attachment.
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2
With the mixer on low, add the butter, 2 tablespoons at a time, until incorporated.
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3
Then add the mascarpone, 2 tablespoons at a time, until blended.
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4
Divide the dough into 3 equal balls.
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5
Flatten each ball into a disc, wrap in plastic and refrigerate for 2 hours or overnight.
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6
Prepare the filling by bringing the apricots and 2 1/2 cups water to a boil.
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7
Boil for 2 minutes.
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8
Let cool completely, then drain apricots and roughly chop.
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9
Dust a work surface lightly with flour.
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10
Roll one disc of chilled dough into an 9-by-13-inch rectangle, 1/4 -inch thick.
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11
Then cut the rectangle into 3 (9-by-4 1/3-inch) smaller rectangles.
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12
Lay each rectangle vertically.
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13
Place 2 1/2 to 3 tablespoons apricots on the bottom half of the rectangle.
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14
Top with 1 1/2 teaspoons of apricot preserves.
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15
Fold the top half of the dough over the fruit and press down along the edges to seal.
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16
Using a paring knife, cut away a small amount of the sealed edge to tighten the seal.
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17
Cut 4 ( 3/4-inch-long) slits into the sealed end (opposite the fold) to make bear nails.
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18
Repeat with the remaining discs of dough.
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19
Refrigerate the bear claws for 30 minutes.
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20
Preheat the oven to 375 degrees.
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21
Line 2 baking sheets with parchment paper.
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22
In a small bowl, whisk together the egg yolk, cream and a few drops of water.
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23
Place bear claws on the baking sheets 2 inches apart.
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24
Brush the top of each bearclaw with the egg wash, then sprinkle with sugar.
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25
Bake until golden brown, about 30 to 35 minutes.
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26
Remove bear claws from the oven and let cool.
