Beware: Bear claws may lead to bear hugs! My family can't get enough of these quick, easy pastries made from homegrown huckleberries, especially when one of the treats is paired with a cup of coffee or tea. Use blueberries if you can't find huckleberries. —Nancy Beckman, Helena, Montana
Ingredients
- 6 tablespoons sugar, divided
- 1/4 cup butter, softened
- 1/4 cup almond paste
- 1 cup crushed vanilla wafers
- 1 tablespoon 2% milk
- 1 package (16 ounces) hot roll mix
- 1-1/4 cups fresh or frozen huckleberries or blueberries
- 1 large egg, beaten
- 2 cups confectioners' sugar
- 2 to 3 tablespoons water
- 1 tablespoon lemon juice
- Sliced almonds, optional
Directions
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1In a small bowl, beat 4 tablespoons sugar, butter and almond paste until crumbly. Gradually add crushed wafers and milk; mix well. Set aside.
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2Prepare hot roll mix batter according to package directions, adding the remaining 2 tablespoons sugar before mixing batter. On a floured surface, roll dough into a 24x8-in. rectangle. Crumble almond paste mixture to within 1/2 in. of edges; top with berries. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 pieces.
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3Place 2 in. apart on parchment-lined baking sheets, seam side down. Using scissors, cut each piece 4 times along a long side to within 1/2 in. of the opposite edge; curve and separate strips slightly. Cover and let rise in a warm place until almost doubled, about 1 hour.
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4Preheat oven to 400°. Brush rolls with beaten egg. Bake until golden brown, 15-20 minutes. Remove from pans to wire racks to cool completely. For icing, combine confectioners' sugar, water and lemon juice until smooth; drizzle over rolls. If desired, sprinkle with almonds. Let stand until set.
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