Adaptrix
Apples
Apples can do what pears do,
but will have a little more al
dente–ness. Choose a less crisp
variety, such as golden delicious.

Lemon sugar
Skip the glaze and rub the finely
grated zest of 1 lemon into 120 g
(4½ oz) of caster (superfine) sugar
and a pinch of salt flakes. Dust over
the claws.

With a sharp knife or bench scraper, cut three 10 cm long (4 in)
rectangles. Pinch along the cut edges so the pear cubes are locked into
the dough. Take the first rectangle and cut three incisions almost all
the way through – like a comb (see below). Repeat with the remaining
rectangles and then repeat with the other chilled half of the dough so
you have six bear claws in total. Spray the top with cooking oil spray
and cover lightly with plastic. Proof for 30–60 minutes until a light
poke leaves an obvious indent.

When starting the final proof, heat the frying oil in a 25 cm (10 in)
wide pot and place over a low heat. Slowly bring the oil up to 170°C
(340°F) so the oil doesn’t overheat and get scarily smoky. If you own a
benchtop fryer, set the temperature to 170°C (340°F). The oil should
be ready at the same time as the fritters are ready to fry. Set up a wire
rack over a shallow tray to drain the fritters.

To fry, carefully lift a claw and place it into the oil (avoid the temptation
to fearfully throw them in). Working two at a time, fry for 1  minute,
then turn with a pair of tongs. Turn each minute for a total of
3–3½ minutes. Test doneness (90°C/194°F internal). Remove and
drain on the wire rack. Super important: let the oil heat back up to
170°C (340°F) before the next batch.

While the claws cool for 10 minutes, make the milk glaze by sifting the
icing sugar into a bowl, pushing any lumpy bits through. Hand whisk
in the milk and salt flakes to make a thick runny cream consistency
(adjust if needed).

To glaze, with the claws on the cooling rack, slowly pour a thin stream
of the glaze to coat the surface of each. Let the excess drizzle away
into the tray underneath.