Bear Claw

We won’t lie to you—making a bear claw pastry takes time. This is definitely not a quick and easy kitchen task. But once you’ve got one of these tender, flaky, nutty pastries on your plate all your efforts will have been worth it.

Bear Claw Ingredients

• Butter: Your butter should be unsalted (and cold!) for this recipe.
• All-purpose flour: Learn how to accurately measure flour here.
• Active dry yeast: You’ll need to dissolve the active dry yeast in lukewarm water before adding it in.
• Half-and-half cream: Feel free to substitute for whole milk if desired.
• Sugar: Sugar helps to lock in necessary moisture.
• Salt: Salt helps to enhance all the flavors in this recipe.
• Eggs: Make sure the eggs are at room temperature before using.
• Confectioners’ sugar: Confectioners’ sugar is ultrafine sugar; there’s no graininess or clumping.
• Almond paste: Follow this recipe to make homemade almond paste.
• Water: When water is mixed with a bit of egg and brushed over the bear claw pastry, this creates a nice glossy color.
• Sliced almonds: Sliced almonds add a nice nutty texture to the finished product.

Directions

Step 1: Toss butter and flour

In a bowl, toss the butter with three cups of flour until well-coated; refrigerate. In a large bowl, combine the yeast and remaining two cups of flour.

Step 2: Heat cream mixture

In a saucepan, heat the cream, sugar and salt to 120°F to 130°. Add to the yeast mixture with one egg. Beat until smooth. Stir in the butter mixture just until moistened.

Step 3: Fold the pastries

Place the dough onto a well-floured surface and roll into a 21×12-inch rectangle. Starting at a short side, fold the dough in thirds, forming a 12×7-inch rectangle. Give the dough a quarter turn; roll into a 21×12-inch rectangle. Fold into thirds, starting with a short side. Repeat, flouring the surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill until firm for anywhere from 4 to 24 hours.

Step 4: Make the filling

In a bowl beat the egg white until foamy. Gradually add the confectioners’ sugar and almond paste; beat until smooth. Cut the dough in half widthwise. Roll each portion into a 12-inch square; cut each square into three 12×4-inch strips. Spread about two tablespoons of filling down the center of each strip. Fold the dough over the filling starting with a long side and pinch the seam to seal. Cut it into three pieces.

Step 5: Cut and chill

Place two inches apart on parchment-lined baking sheets, seam side down. Cut each piece four times, with scissors, along a long side within 1/2 inch of edge; curve and separate the strips slightly. Repeat with the remaining dough and filling. Cover and let rise in a warm place until doubled, about one hour.

Step 6: Bake

Preheat the oven to 375°. Lightly beat the water and remaining egg. Brush the mixture over the dough. Sprinkle with the sugar and almonds. Bake until golden brown, for about 15 minutes. Remove from the pans to wire racks to cool.

Bear Claw Recipe Variations

• Top with poached eggs: Poached eggs turn this pastry into a mighty savory breakfast.
• Add raisins: Though almond paste is the traditional filling for bear claws you could opt for raisins or apples.

How to Store Bear Claws

Bear claws should be stored in a single layer in an airtight container. They will last up to a week in the refrigerator or two months in the freezer. Let the bear claws come to room temperature before serving.

Can you make this pastry ahead of time?

To make bear claws ahead of time, prepare the bear claw pastry and filling and freeze them separately. Thaw the components in the refrigerator overnight when you’re ready to serve. Shape the bear claws and let them rise before baking. You can also make baked bear claws ahead of time and store them in the fridge or freezer. When freezing bear claws use the same technique as freezing doughnuts, layering the bear claws between sheets of wax paper in a freezer-safe bag.

Bear Claw Tips

Can you reheat this recipe?

You can gently reheat these pastries in the oven before eating because this bear claw recipe does not contain a sugary glaze.

When can you serve with bear claws?

Bear claws can be enjoyed as a sweet snack or dessert. We also love serving them for breakfast or brunch. Almond recipes like bear claws taste fantastic with coffee or breakfast tea. They also look gorgeous when arranged on a platter next to the other breakfast pastries for a special occasion brunch.

Can I double this bear claw recipe?

Yes. Just treat it as two separate batches, rather than trying to combine double the ingredients in one batch.

Watch How to Make Almond Bear Claws

ⓘ

back to content