Almond Bear Claw with Puff Pastry (Print Version)
Crisp, buttery pastries filled with sweet almond paste and topped with crunchy almonds. A bakery classic made simple.
# What You Need:
→ For the Filling
01 - 1 cup almond flour
02 - 1/2 cup granulated sugar
03 - 1 large egg white
04 - 2 tbsp unsalted butter, softened
05 - 1/2 tsp pure almond extract
06 - Pinch of salt
→ For the Pastry
07 - 1 sheet frozen puff pastry, thawed (about 9 oz)
→ For Assembly
08 - 1 large egg, beaten
09 - 1/2 cup sliced almonds
10 - 2 tbsp coarse sugar
# How To Make:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine almond flour, sugar, egg white, softened butter, almond extract, and salt. Mix until a smooth paste forms.
03 - Roll out the thawed puff pastry on a lightly floured surface into a 12x12 inch square.
04 - Cut the pastry into 4 equal strips, then cut each strip in half to create 8 rectangles.
05 - Place about 1 tablespoon of almond filling down the center of each rectangle, leaving a border around the edges.
06 - Fold each rectangle in half lengthwise, covering the filling and sealing the edges by pressing gently.
07 - With a sharp knife, make 3–4 cuts along the sealed edge of each pastry to create the claw effect. Gently curve the pastries into a slight arc to fan out the toes.
08 - Transfer to the prepared baking sheet. Brush each bear claw with beaten egg, sprinkle with sliced almonds and coarse sugar if using.
09 - Bake for 18–22 minutes, or until puffed and golden brown.
10 - Allow to cool slightly before serving.
# Expert Tips:
01 -
- The almond paste is incredibly simple to make but tastes like it came from a professional bakery
- Store bought puff pastry does all the hard work while you get all the credit
02 -
- Keep the puff pastry cold while working or it becomes sticky and difficult to handle
- Make sure the cuts don't go all the way through or the filling will leak during baking
03 -
- Work quickly with the puff pastry to prevent it from becoming warm and limp
- The coarse sugar is optional but adds a lovely crunchy texture on top