Bear Claws

For the dough:
Soften yeast in 1/2 Cup warm water for just a few minutes.

Sift together the flour, sugar and salt. Cut in 1 cup butter until you have fine crumbs. Add the 1/2 cup evaporated milk, eggs, and raisins (if you like them). Then add the softened yeast and mix well and chill overnight or at least 2 hours.

For the filling:
Cream 1/2 cup butter and brown sugar then stir in chopped nuts.

For the assembly:
Divide chilled dough into 4 balls. Roll each ball out into a rectangle. Spread equal amounts of the filling onto each and fold dough over, pinching ends under so that filling won’t escape during baking.

Transfer rectangles onto parchment paper lined cookie sheets and lay them out into a rainbow shape (see photo).

Using kitchen shears, cut slits 1/2″ apart to make “claws” then lift and twist so that the filling is visible (slit side up).

Let rise for 45 minutes and bake at 350F until just brown, about 15-20 minutes.

For the glaze:
On the stove mix 2 Tablespoons butter, powdered sugar and vanilla over low-medium heat. Stir in 1 to 2 Tablespoons of evaporated milk until glaze forms then pour over bear claws and enjoy!