Our traditional Christmas breakfast is a batch of bear claws made of
flaky, buttery Dansih pastry. If I share the recipe, can anyone suggest
anything as special for Christmas morning that doesn't take quite so
much butter? We tend to pack in a bit too much butter over the
holidays.

Bear Claws

Note: All that chilling makes the difference between elegant perfect
Danish and a gooey mess that has to be slipped into the wastebasket.
Don't skip the chilling!

1 1/2 cups butter
1/3 cup flour
3/4 cup warm milk
1/4 cup sugar
1 tsp salt
1 egg
2 pkts yeast
1/2 cup warm water
4 cups flour
One small can almond filling
One cup of powdered sugar icing (powdered sugar and water)
Shaved almonds (optional)

Cream butter and 1/3 cup flour. Roll between waxed paper to 12" by 6".
Chill.

Mix milk, sugar, salt, and egg. Proof yeast in water and add it. Add 4
cups flour. Knead. Roll to a 14" square. Lay the chilled butter sheet
on half of it and fold the other half over. Seal. Roll out to 20" by
12". Fold in thirds. Chill half an hour.

Roll out to 20" by 12". Fold in thirds. Chill half an hour.

Roll out to 20" by 12". Fold in thirds. Chill half an hour.

Roll out to 20" by 12". Chill half an hour.

Cut 24 rectangles about twice as long as they are wide. Spread half of
each with:

Almond filling (about half a tablespoon).

Fold rectangles in half to cover the filling and make each one roughly
square. On each square, use a sharp knife to make three short clips in
the side away from the fold to make the four toes of the bear's paw.
(If bear claws are made on Christmas Eve for Christmas morning, they
can be covered and chilled overnight at this point. In the morning,
continue.)

Let rise in a warm place (but not warm enought to melt out the butter)
for 1 to 1 1/2 hours until double. Bake 8-10 minutes at 450 degrees.
Spread on the icing or put the icing in a plastic bag, cut the corner
off, and pipe it on in swirls. Sprinkle claws with shaved almonds if
desired.