Bear Claw Recipe
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Bear Claw Recipe
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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.
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Ingredients
- 1 puff pastry thawed, sheet
- 4 oz almond paste softened
- 1/4 cup butter softened, unsalted
- ¼ cup granulated sugar
- 1 egg beaten and divided
- 1 tablespoon all-purpose flour
- 1/3 cup almonds sliced
- powdered sugar optional, 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.
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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).
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