2025 National Festival of Breads Finalist

Lanie Smith

Kansas

INGREDIENTS

Dough

2 ½ cups (312 grams) KING ARTHUR® Unbleached Bread Flour, divided use, plus extra for rolling

1 cup (2 sticks) unsalted butter, cold

1 (1/4-ounce package) instant yeast

¼ cup warm water (100°F - 115°F)

1 teaspoon salt

1/3 cup warm whole milk (100°F - 115°F)

1 (29-ounce) can pear halves in heavy syrup*

1 large egg, beaten

*Substituting pears in juice or light syrup is not recommended

Topping

¾ cup pecans, small chips size

¾ cup reserved pear syrup

1 cup dark brown sugar

1 ¼ teaspoons ground cinnamon

DIRECTIONS

In medium bowl, add 1 ½ cups flour. Cut cold butter into ½-inch cubes and toss with 
flour. Put mixture in food processor and pulse for 10 seconds or use a pastry cutter 
until butter is size of large peas. Transfer mixture back into bowl; cover and refrigerate.

Stir yeast and ½ teaspoon sugar into the warm water; let proof 5 minutes. 

In bowl of stand mixer fitted with dough hook, combine 1 cup flour, ¼ cup sugar and 
salt. Mix on low speed; add milk and yeast. Add the cold butter mixture; mix until a soft 
ball forms, about 2 minutes. Divide dough into two 6” discs; wrap in plastic wrap and 
refrigerate 30 minutes.

Drain pears in colander over a bowl; reserve juice. Pat pears dry with paper towels 
and slice each half lengthwise into 3 - 6 thin slices. 

Working quickly, roll one disc of dough on a lightly floured surface into a 16” x 8” 
rectangle. Cut dough into 8 (4” x 4”) squares. Place 2 to 3 pear slices in the center of 
square and fold over to seal. Seal the 3 open sides with floured fork prongs. 

With cooking shears, cut 4 (1/2”) snips along the bottom sealed long side to create the 
claws. Spread “toes” out and curve top of roll.

Place on parchment-lined, non-insulated, 16” x 14” baking sheet. Repeat process with 
2nd disc of dough. Cover, let rise until almost doubled, about 45 minutes. Preheat 
oven to 375°F.

Brush rolls with beaten egg. Bake 15 minutes or until golden and internal temperature 
is 195°F - 200°F. Remove rolls to cooling rack.

For topping: In saucepan, roast pecans over medium heat, tossing until fragrant; 
transfer to a plate. In same pan, stir together pear syrup and brown sugar. Cook on 
medium-high heat stirring continuously until it reaches a rapid boil and is syrupy, 3 - 4 
minutes. Remove from heat, stir in pecans and cinnamon; let cool 20 minutes. Spoon 
over the pear claws. 

YIELD: 16 pear claws.