Cocaine-Dusted Bearclaws
Recipe type: Dessert
Serves: 8
For filling
  • ½ cup sweetened shredded coconut
  • ½ cup almond pieces
  • ¼ cup brown sugar
  • 1 cup spice cake, crumbled*
  • 1 egg
  • 2 tbsp almond milk
  • 2 tbsp butter, softened
For rolls
  • 2 sheets of puff pastry
  • flour for dusting
  • ½ cup slivered almonds
  • 1 egg
  • 2 tbsp almond milk
For icing and cocaine
  • 1½ cups powdered sugar, divided
  • 3 tbsp almond milk
  1. Preheat oven to 375°. Line 2 baking sheets with parchment paper.
  2. Using a food processor, pulse all of the filling ingredients until they are fully incorporated. Set aside.
  3. Whisk together an egg and 2 tbsp almond milk. Set aside.
  4. Lightly flour surface and pull out a sheet of puff pastry. Roll it out to be a 10” square. (It’s almost there.) Using a pizza cutter, cut into 4- 5” squares.
  5. Spoon 2 tbsp filling about an inch up from the bottom of each square. Using a pastry brush, wet the edges with the egg mixture. Fold the dough over the filling and press to close. Using a knife, cut three slits in the dough (to create the CLAWS). Place on parchment paper and pull the spine into a bit of a curve to separate each claw.
  6. Brush the top of each bearclaw with the egg mixture and sprinkle with slivered almonds.
  7. Bake for 16-20 minutes (until golden brown). Remove and let cool.
  8. Meanwhile, blend together 1 cup powdered sugar and 3 tbsp almond milk. Drizzle over each bearclaw. Sift with remaining powdered sugar over the top to finish.
* You can just use any store-bought spice cake or coffee cake. Little Debbie, Entemann’s, Tastykake, whatever. Personally, I used a cake mix, nice and simple. You’ll just need the mix, eggs, water and oil. Just follow the instructions on the back. You can bake them in two loaf pans, then frost the second one and give it someone … pretend you care!
Recipe by HoboTrashcan at