“Saltimbocca” means “jumps in the mouth” in Italian. This thick, meaty sauce is the perfect finishing touch for this soft, juicy, and scrumptious pork tenderloin.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- ⅓ cup superfine sugar
- ¼ cup unsalted butter, softened
- 2 large egg yolks
- ¼ teaspoon almond extract
- 1 cup ground almonds
- 1 tablespoon all-purpose flour
- 1 sheet puff pastry, thawed and rolled out into a 16×16-inch square
- 1 egg
- 1 tablespoon water
- 2 tablespoons sliced almonds, or to taste
- 2 tablespoons superfine sugar, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
- Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on bottom edge to make the “claws”. Transfer pastries to a baking sheet.
- Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
- Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.
- To make ground almonds, freeze whole almonds, then place in a food processor and grind in short bursts. Do not over process or allow them to get warm, otherwise they will turn into almond butter.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 7 g |
| Sodium | 88 mg |
| Sugars | 12 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
The use of store bought puff pastry made this recipe so easy ! The filling tasted very good too, though I used almond flour for ground almonds and 1 whole egg for the 2 yolks. I think the puff pastry brand I used has smaller pastry sheets so I was only able to make 8 small bear claws, and had about half the filling left. I stored in the fridge and plan to use soon. And, heads up, the sliced almond browned too much during baking..
What a lovely recipe! I was too lazy to make the traditional “bear claw” shape- I just made ravioli-looking things- but they were beautiful to look at anyway and tasty. I went heavy on the almond flavor, as is my preference, and I thought they were ‘bakery worthy’. Great recipe!