Bear Claws, Danish Twists, Danish Pockets
Recipe archives for the Jewish Food Mailing List
Ingredients
- 1/2 cup egg wash
- 1/2 cup almond filling
- 1/2 cup blanched almonds, crushed
- 1/2 cup apricot glaze
- 1/4 cup raspberry jam
- 1/4 cup blueberry jam
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