Almond Bear Claw with Puff Pastry (Printable)
Flaky puff pastry filled with sweet almond paste, topped with sliced almonds for a classic bakery treat.
# What You'll Need:
→ For the Filling
01 - 1 cup almond flour
02 - 1/2 cup granulated sugar
03 - 1 large egg white
04 - 2 tablespoons unsalted butter, softened
05 - 1/2 teaspoon pure almond extract
06 - Pinch of salt
→ For the Pastry
07 - 1 sheet frozen puff pastry, thawed (about 8 ounces)
→ For Assembly
08 - 1 large egg, beaten
09 - 1/2 cup sliced almonds
10 - 2 tablespoons coarse sugar
# How-To Steps:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
02 - In a medium bowl, combine almond flour, granulated sugar, egg white, softened butter, almond extract, and salt. Mix thoroughly until a smooth, homogeneous paste forms.
03 - Roll out the thawed puff pastry on a lightly floured surface into a 12x12 inch square. Work quickly to prevent the butter from melting.
04 - Cut the pastry into 4 equal strips, then cut each strip in half crosswise to create 8 rectangles, each approximately 3x6 inches.
05 - Place about 1 tablespoon of almond filling down the center of each rectangle, leaving a 1/2-inch border around the edges to ensure proper sealing.
06 - Fold each rectangle in half lengthwise over the filling. Press the edges firmly to seal. With a sharp knife, make 3-4 evenly spaced cuts along the sealed edge, stopping about 1/2 inch from the fold to create the claw effect.
07 - Gently curve each pastry into a slight arc to fan out the toes and create the traditional bear claw appearance.
08 - Transfer the pastries to the prepared baking sheet, spacing 2 inches apart. Brush each bear claw generously with beaten egg, then sprinkle with sliced almonds and coarse sugar.
09 - Bake for 18-22 minutes until puffed, deeply golden brown, and crisp. Rotate the baking sheet halfway through for even browning.
10 - Allow the bear claws to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
# Expert Advice:
01 -
- Store-bought puff pastry does all the hard work for you.
- The almond filling keeps pastries moist for hours.
02 -
- Chill the filled pastries for 10 minutes if the butter starts melting while you work.
- Do not skip the cuts along the sealed edge or you lose the signature claw shape.
03 -
- Work quickly to keep the pastry cold.
- Use a very sharp knife for clean cuts.