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Almond Bear Claws
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Almond Bear Claws

By August 30, 2022December 27th, 2022No Comments

Almond Bear Claws

Almond Bear Claws are flaky pastries filled with sweetened almond paste and topped with toasted sliced almonds.
Pro Tip
This recipe uses half of an 8-oz package of almond paste. The other half of the package can be used to double the recipe or can be frozen to be used later.
Plan Ahead
Frozen puff pastry takes about 30 minutes to thaw at room temperature. I do not recommend rapid thawing in the microwave because it decreases the puffiness of the pastry.
Puff pastry cut into squares and spread with almond filling

Start by unfolding the thawed puff pastry and cutting each sheet into 4 squares. Spread the sweetened almond paste filling on half of each of the cut squares, leaving a 1/2-inch border.

Steps to fold and cut the puff pastry then shape into a bear claw

Brush egg wash around the almond filling then fold the square in half to seal in the filling. Make 4 cuts into the sealed edge, careful not to cut all the way through to the filling, then pull on the corners of the cut edge to separate the claws.

Puff pastry dough shaped into bear claws and sprinkled with sliced almonds

Brush the tops of each bear claw with egg wash then sprinkle with sliced almonds and bake until puffed up and golden brown.

Baked bear claws drizzled with icing on a baking pan

Remove from the oven and cut away any filling that spilled out while baking. Leave the bear claws on the baking pan to cool then finish with a drizzle of icing.

Finished bears claws in a row on a white plate

Once the icing has dried and hardened, transfer the bear claws to a serving plate. Store any leftovers loosely covered with plastic wrap because an airtight container with soften the puff pastry.

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Almond Bear Claws
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Almond Bear Claws

Yield

8

pastries
Prep time

20

minutes
Cooking time

16

minutes
Total time

45

minutes

Flaky pastries filled with sweetened almond paste and topped with toasted sliced almonds.

Ingredients

  • 1 (17.3-oz) package puff pastry, thawed

  • 4 oz almond paste (I use Solo brand)

  • 3 tablespoons butter, softened

  • 1/2 cup brown sugar

  • 1/2 teaspoon vanilla

  • 1 egg

  • 1 tablespoon water

  • For the Icing

  • 1/2 cup powdered sugar

  • 1 1/2 teaspoons water

Directions

  • Preheat oven to 400 F. Line a baking pan with parchment paper.
  • In a medium bowl, mix together almond paste, butter, brown sugar, and vanilla.
  • Unfold the thawed puff pastry and cut each sheet into 4 squares. Place about 2 tablespoons of the almond paste mixture and spread over half of each square, leaving approximately 1/2-inch border of dough.
  • Beat the egg and water together in a small bowl then brush the egg wash onto the border of dough around the filling.
  • Fold the dough in half and press to seal in the filling. Cut 4 slits into the sealed edge of dough, careful not to cut deep enough to expose the filling, then gently pull the edges to fan out the claws.
  • Place the formed pastries on the prepared baking pan then brush the tops with egg wash and sprinkle with sliced almonds.
  • Bake 16-18 minutes, until puffed up and golden brown.
  • For the Icing: In a small bowl or measuring cup, stir powdered sugar and water until smooth. Drizzle over the cooled bear claws.

Notes

  • Loosely cover leftovers with plastic wrap and store at room temperature for up to 3 days.

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