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+ servings

Bear Claw Recipe

The Bear Claw is a flaky pastry that can best be described as a cross between a Danish and a donut. Biting into one of these sweet treats brings a delicious burst of nutty almond flavor – perfect for breakfast, brunch or afternoon tea.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Almond Bear Claw, Bear Claw
Servings: 6 pieces
Author: Izzy

Ingredients

  • 1 sheet puff pastry thawed
  • 4 oz almond paste softened
  • 1/4 cup unsalted butter softened
  • ¼ cup granulated sugar
  • 1 egg beaten and divided
  • 1 tablespoon all-purpose flour
  • 1/3 cup sliced almonds
  • optional powdered sugar for serving

Instructions

  • Preheat oven to 400°F. Line a baking sheet with a parchment paper and set aside.
  • In a medium bowl, add almond paste, butter, and sugar. Beat with an electric mixer until combined.
  • Add half of the egg and flour. Beat until smooth.
  • Unfold the puff pastry and cut into 6 equal pieces.
  • Spread a small portion of filling onto each piece of pastry. Spread it out evenly, leaving about ½ inch gap around the edges.
  • Fold each piece into half and seal the edges.
  • In order to create 5 fingers of the bear claw, cut each rolled piece 4 times (3/4 of the way through the pastry). Separate the claws gently.
  • Brush the bear claw with the remaining egg and sprinkle with sliced almond.
  • Bake for 15-20 minutes or until golden brown. Remove from oven and sprinkle with optional powdered sugar. Let the baked bear claws cool slightly on wire racks before serving.

Notes

  • Make sure your almond paste and butter are soft before mixing. If it's difficult to beat, you can microwave them for 15-20 seconds at a time until they're soft.
  • It’s completely normal if the filling seeps out during baking. You can remove the excess filling before serving.
  • If you prefer to add a glaze, you can use melted chocolate or milk glaze (mixing together powdered sugar and heaving cream to your desired consistency).