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Easy Bear Claw Pastries

These homemade bear claws turned into my favorite weekend baking project because they use store bought puff pastry to make things easier but still create these amazing bakery style pastries with a perfect homemade almond filling and what makes them really special is how we shape and decorate them to look just like real bear claws before baking them until they're golden brown and flaky plus the house smells absolutely incredible while they're in the oven and everyone gets so excited when they see them cooling on the counter because they look like they came from a professional bakery.

Featured in Reliable Dessert Recipes.

Chef Zaho
Updated on Fri, 10 Jan 2025 20:26:10 GMT
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A freshly baked croissant drizzled with white icing sits on a wire rack. Pin it
A freshly baked croissant drizzled with white icing sits on a wire rack. | alicesrecipes.com

My Bear Claw Pastries always fill the kitchen with the most incredible buttery almond scent. I discovered this recipe when trying to recreate my grandmother's favorite bakery treat and now they're a staple in my home. The flaky layers and sweet almond filling make everyone think I spent hours in the kitchen but store bought puff pastry is my secret weapon. I love making these ahead so we can enjoy warm pastries on busy mornings.

Pure Breakfast Joy

Every bite of these pastries brings together perfectly crisp layers and creamy almond filling. The best part is how simple they are to make even though they look like they came from a fancy bakery. My family comes running when they smell these baking and they pair perfectly with my morning coffee. They've become our go-to treat for special breakfasts and holiday mornings.

What You Need

  • Almonds: One and quarter cups blanched slivered almonds give the filling its heart.
  • Puff Pastry: One package frozen puff pastry thawed in the fridge overnight.
  • Butter: Nine tablespoons make the filling extra rich.
  • Flour: Three tablespoons hold everything together.
  • Almond Extract: One teaspoon for that wonderful flavor.
  • Eggs: Two fresh eggs one for filling one for shine.
  • Powdered Sugar: One cup makes the perfect glaze.
  • Milk: Three teaspoons to mix with the sugar.
  • Sliced Almonds: Half cup sprinkled on top adds lovely crunch.

Time to Bake

Make Your Filling
Grind those almonds and sugar in your food processor until fine. Mix in butter flour extract salt and eggs until smooth. Pop it all in a plastic bag for piping.
Shape Your Pastries
Roll out your pastry and cut it into strips. Pipe that lovely filling down the middle of each one. Brush with egg fold over and seal. Make those signature claw cuts on top.
Rest and Bake
Let your shaped pastries chill in the fridge. Give them a brush of egg wash sprinkle with almonds and bake until golden and puffy.
Add the Finishing Touch
Mix up your glaze and drizzle it over the cooled pastries in pretty zigzags.

My Best Tips

A plastic bag works perfectly for piping the filling just snip off one corner. Keep that pastry cold until the last minute it makes such a difference in the layers. Always chill your assembled pastries before baking they hold their shape so much better.

Mix It Up

Sometimes I add chocolate chips to the filling for a special treat. A little cinnamon mixed into the almond filling tastes amazing. My kids love when I use crushed pistachios on top instead of almonds.

Keep Them Fresh

These stay lovely for two days in an airtight container. A quick trip through the microwave makes them taste fresh baked again. I often make extra and freeze them unbaked they're perfect for unexpected guests.

Serving Ideas

Nothing beats these with a hot cup of coffee in the morning. I love serving them alongside fresh berries or yogurt for brunch. They make wonderful gifts too wrapped up in pretty boxes for the holidays.

A plate of freshly baked pastries drizzled with icing, accompanied by a small bowl of creamy glaze. Pin it
A plate of freshly baked pastries drizzled with icing, accompanied by a small bowl of creamy glaze. | alicesrecipes.com

Kitchen Must Haves

Your food processor does the hard work of grinding almonds. A good rolling pin helps get even pastry layers. Sharp kitchen shears make perfect claw cuts and dont forget parchment paper for your baking sheets.

Frequently Asked Questions

→ Why chill the pastries before baking?
Chilling firms up the puff pastry, ensuring it puffs properly during baking and maintains its shape. The pastry should be firm to touch before baking.
→ Can I make these ahead of time?
Yes, you can chill the assembled pastries for up to 12 hours before baking. If chilling longer than 2 hours, cover with plastic wrap.
→ Why bake one pan at a time?
Baking one pan at a time ensures even heat distribution and proper puffing. Multiple pans can create uneven baking and affect the pastry's rise.
→ How do I know when they're done?
The tops should be golden brown after 16-18 minutes. Some filling may spread, which can be pushed back into the slits while warm.
→ What consistency should the glaze be?
The glaze should have a pourable, glue-like consistency. Add milk gradually to achieve the right thickness for drizzling.

Bear Claw Pastry

Flaky puff pastry filled with rich almond paste, shaped into classic bear claw form and topped with sliced almonds and sweet glaze.

Prep Time
40 Minutes
Cook Time
75 Minutes
Total Time
115 Minutes
By: Fati Zaho

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 18 Servings (18 pastries)

Dietary: Vegetarian

Ingredients

01 1 1/4 cups blanched slivered almonds.
02 3/4 cup granulated sugar.
03 9 tablespoons salted butter, room temperature.
04 3 tablespoons all-purpose flour.
05 1 teaspoon almond extract.
06 1 teaspoon kosher salt.
07 1 large egg, plus 1 egg yolk.
08 1 (17.3-oz.) package frozen puff pastry, thawed.
09 1 large egg, beaten.
10 1/2 cup sliced almonds.
11 1 cup powdered sugar.
12 3 teaspoons milk.

Instructions

Step 01

Preheat oven to 400°F. Line 3 baking sheets with parchment.

Step 02

Process almonds and sugar until fine, add butter, flour, almond extract, salt, egg and yolk until smooth.

Step 03

Roll pastry, cut strips, pipe filling, fold and cut slits for claws. Transfer to baking sheets.

Step 04

Brush with egg wash, add sliced almonds, chill 30 minutes to 12 hours.

Step 05

Bake one pan at a time for 16-18 minutes until golden.

Step 06

Mix powdered sugar with milk, drizzle over cooled pastries.

Notes

  1. Chill until pastry is firm to touch.
  2. Bake one pan at a time for best results.
  3. Can fix filling placement while warm.

Tools You'll Need

  • Food processor.
  • Baking sheets.
  • Pastry bag.
  • Rolling pin.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Wheat.
  • Tree nuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~