Pin It These almond bear claws combine light, flaky puff pastry with a rich, sweet almond filling. The pastry is folded and cut to create the signature claw shape, then brushed with egg wash and sprinkled with sliced almonds for a crunchy, golden finish.
Perfect for breakfast brunch or as an elegant dessert, these pastries deliver bakery-quality results in under an hour. The almond paste filling uses almond flour for authentic nutty flavor, while the buttery pastry bakes up crisp and golden.
The first time I attempted bear claws, I expected them to be finicky and temperamental, but that warm almond fragrance filling my kitchen completely changed my mind. My roommate walked in, mid-bake, and immediately claimed two of them before they even hit the cooling rack. Now they are my go-to when I want something that feels like a European pastry shop.
I made these for a Sunday brunch last month and watched my friends actually slow down their conversation to savor each bite. One person said they reminded her of the bakery down the street from her childhood apartment.
Ingredients
- Almond flour: Creates a smooth, frangipane-style filling that bakes into a creamy texture.
- Puff pastry: Thaw it completely but keep it chilled to prevent shrinkage.
- Egg wash: Gives the pastry that golden, professional shine.
- Sliced almonds: Add irresistible crunch and visual appeal.
- Coarse sugar: Optional, but it creates that bakery sparkle.
Instructions
- Preheat and prepare:
- Heat your oven to 400°F and line a baking sheet with parchment paper.
- Make the almond filling:
- Combine almond flour, sugar, egg white, softened butter, almond extract, and salt until smooth.
- Roll the pastry:
- Roll thawed puff pastry into a 12x12 inch square on a lightly floured surface.
- Cut into rectangles:
- Cut the pastry into 4 strips, then halve each strip to make 8 rectangles.
- Add the filling:
- Place about 1 tablespoon of almond filling down the center of each rectangle.
- Seal the pastries:
- Fold each rectangle in half lengthwise and press edges to seal.
- Create the claw shape:
- Make 3-4 cuts along the sealed edge and gently curve into a fan shape.
- Add toppings:
- Brush with beaten egg, sprinkle with almonds and coarse sugar.
- Bake:
- Bake 18-22 minutes until puffed and deeply golden.
- Cool slightly:
- Let them rest for 5 minutes before serving.
Pin It My nephew called them bear cookies and kept asking if real bears eat them. He ate three.
Make Ahead Tips
You can fill and shape the bear claws, freeze them on a baking sheet, then transfer to a bag and bake from frozen. Just add 3-4 minutes to the baking time.
Serving Suggestions
A simple drizzle of vanilla glaze makes them feel even more like a coffee shop treat. Pair with strong coffee or tea.
Storage And Freshness
Bear claws taste best the day they are made, but you can store them in an airtight container for up to 2 days.
- Reheat in a 350°F oven for 5 minutes to refresh crispness.
- Avoid microwaving, which makes the pastry soggy.
- Freeze baked, cooled pastries for up to a month.
Pin It Nothing beats pulling a tray of these golden, almond-scented pastries out of the oven.
Recipe Questions & Answers
- → Can I make almond bear claws ahead of time?
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Yes, you can assemble the pastries and refrigerate them overnight before baking. Brush with egg wash and add toppings just before baking. For longer storage, freeze unbaked pastries for up to 3 months and bake directly from frozen, adding a few extra minutes.
- → What's the best way to get a flaky pastry?
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Keep your puff pastry cold throughout the process. Work quickly when rolling and filling, and chill the assembled pastries for 15 minutes before baking if the dough becomes warm. This ensures distinct layers and maximum flakiness.
- → Can I use homemade puff pastry instead?
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Absolutely. Homemade puff pastry works beautifully and will yield excellent results. Just ensure it's rolled to the same thickness and keep it well-chilled. The frozen variety is a convenient time-saver with reliable results.
- → How do I know when bear claws are done baking?
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The pastries should be deep golden brown on top and bottom. They should feel light and puffy when lifted. The almond filling should be set and the almonds toasted. If they're browning too quickly, tent with foil for the last few minutes.
- → What can I serve with almond bear claws?
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These pair wonderfully with strong coffee or espresso for breakfast. For dessert, serve with vanilla ice cream or a dollop of crème fraîche. A dusting of powdered sugar or drizzle of vanilla icing adds extra sweetness.
