Tim’s alteration of the standard bear claw is better than the original. Tim’s version has cinnamon and ground pecans throughout, and chopped pecans and sugar on top. You can make the yeasted dough yourself, or use puff pastry if you don’t feel confident to make the dough.
Place butter mixture on a sheet of plastic wrap and shape into a small rectangle. Cover with another sheet of plastic wrap; roll into a 9x6-inch rectangle. Refrigerate for twenty minutes.
Turn dough onto a floured work surface; roll into a 14x10-inch rectangle, with a 10-inch side toward the bottom. Unwrap butter mixture; place on dough 1 inch above bottom edge and 1/2 inch from each side edge. Fold top half of dough over butter and pinch edges to seal.
Turn dough a quarter turn to the right; sprinkle lightly with additional flour. Lightly roll into a 16x8-inch rectangle. Fold bottom third of rectangle up and top third down, as when folding a business letter, making a 5-1/2x8-inch rectangle (this is called one turn). Rotate dough a quarter turn to the right. Lightly roll into a 16x8-inch rectangle and again fold into thirds, finishing the second turn. Repeat rotating, rolling and folding two more times for a total of four times. Cut in half, wrap loosely in plastic wrap, and refrigerate for thirty minutes or up to overnight before making the Bear Claws.
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