Almond Bear Claw with Puff Pastry

The smell of almonds toasting in the oven always takes me back to my first apartment, where I attempted to recreate my grandmother's Danish pastries with limited success and abundant determination.

I brought these to a Sunday brunch last fall, and my friend Sarah actually hid two in her purse to take home because she didn't want to share.

Ingredients

• Almond flour: Creates that distinctively rich nutty flavor and smooth texture that makes bear claws so special
• Puff pastry: The secret to bakery quality results without hours of laminating dough yourself
• Egg wash: Gives the pastries that irresistible golden sheen and helps the almonds stick
• Sliced almonds: Add wonderful crunch and make these look as beautiful as they taste

Instructions

Prep your workspace:

Preheat oven to 400°F and line a baking sheet with parchment paper

Make the almond filling:

Mix almond flour, sugar, egg white, softened butter, almond extract, and salt until smooth

Roll and cut:

Roll puff pastry into a 12x12 inch square and cut into 8 rectangles

Fill the pastries:

Place 1 tablespoon of almond filling down the center of each rectangle

Shape the claws:

Fold rectangles in half, seal edges, and make 3-4 cuts along the sealed edge

Finish and bake:

Brush with egg wash, sprinkle with almonds, and bake 18-22 minutes until golden

Save

My daughter now requests these for her birthday instead of cake, which I consider a parenting victory.

Making Ahead

You can prepare the filling up to 3 days in advance and store it in the refrigerator, but the assembled pastries should be baked the same day for best results.

Storage Tips

While they are absolutely best fresh from the oven, you can store cooled bear claws in an airtight container for up to 2 days and gently reheat them.

Serving Suggestions

These deserve to be the star of any breakfast spread or afternoon coffee break. Serve them warm if possible, alongside a simple fruit salad to balance their richness.

• A dusting of powdered sugar makes them look extra special
• Pair with a strong cappuccino or espresso
• Consider adding a drizzle of vanilla icing if serving for dessert

Save

There is something deeply satisfying about pulling a tray of golden, caramel scented bear claws from your own oven.

Recipe Q&A

→ Can I make these ahead of time?

Prepare the filling and assemble the bear claws up to 24 hours in advance. Refrigerate unbaked pastries covered tightly, then bake fresh when ready. For best results, let them come to room temperature for 15 minutes before baking.

→ What's the best way to store leftover bear claws?

Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked pastries for up to 3 months. Bake from frozen, adding 3-5 minutes to baking time. Reheat baked leftovers at 350°F for 5 minutes to restore crispness.

→ Can I use homemade puff pastry instead?

Absolutely. Homemade puff pastry works beautifully and adds an extra touch of craftsmanship. Roll it to the same thickness as store-bought sheets. Keep everything chilled throughout the process to maintain those essential flaky layers.

→ Why do my bear claws lose their shape while baking?

Overfilling or under-sealing the pastries can cause them to burst open. Use about 1 tablespoon filling per rectangle and press edges firmly to seal. Chill assembled pastries for 15 minutes before baking to help them hold their shape in the oven.

→ Can I make these without almonds for allergies?

Yes. Substitute almond flour with sunflower seed flour and replace almond extract with vanilla extract. The texture remains similar, though the flavor profile shifts to a more neutral, buttery sweetness. Top with pearl sugar instead of sliced almonds.

→ What's the purpose of the cuts along the edge?

The 3-4 cuts create the signature claw effect by allowing the pastry layers to separate and fan during baking. As the pastry puffs, the cuts spread outward, forming the toes that give these pastries their distinctive bear claw appearance.