Apple Almond Bear Claws
(makes 32)

1 package active dry yeast
1/4 cup warm water
1 cup milk, scalded
1/4 cup sugar
1/4 cup butter or margarine
1 egg
3 3/4 cups flour

1. Place yeast in a small bowl and pour warm water over the top. Cover and let stand in a warm place.
2. Heat milk to scalding and add to sugar and butter or margarine in a large mixing bowl. Cover and let stand until cooled to lukewarm (about 20 minutes).
3. Beat yeast and egg into cooled milk mixture. Add 2 cups of flour and beat well.
4. Gradually add remaining flour to form a soft dough. Place in a greased bowl and turn once to grease both sides. Cover and let stand in a warm place until risen to double (about 2 hours).
5. While dough rises, make filling. Peel and core apples and dice into small pieces. 
6. Mix cream cheese, applesauce and sugar in with apples. Add almonds and place in refrigerator until dough is ready.
7. Preheat oven to 375 degrees.
8. Separate dough into two balls.
9. Sprinkle a generous amount of flour onto a bread board. One ball at a time, roll dough out very flat into a rectangle of about 16x14 inches.
10. Slice dough rectangle longwise down the middle and then into 8 smaller rectangles for each half (16 dough rectangles all together). Spoon a generous dollop on one of the small rectangles near one edge but taking care to leave enough dough near the edge for sealing.
11. Fold the uncovered portion of the rectangle over the filling. Pinch and fold the edges to seal. Choose on part of your bear claw to be the front of the bear's paw. Slice three slits into the top of the dough. These create the claws and allow the filling to vent.
12. Place on a cookie sheet that has been sprayed with non-stick cooking spray. Repeat with the remaining small rectangles.
13. Place in hot oven and bake for 20 minutes or until golden brown
14. While the first batch bakes, repeat the steps with the second ball of dough.
15. When the bear claws are out of the oven, mix powdered sugar and milk together and spread over the warm rolls to ice.