Bear Claw

A Bear Claw is a flaky, bakery-style pastry made with buttery laminated dough or puff pastry and filled with a sweet almond mixture.

Its signature shape resembles a bear's paw, with sliced "toes" that crisp up beautifully during baking. Finished with sliced almonds and a light glaze, this pastry is perfect for breakfast, brunch, or an afternoon treat with coffee.

🕒 Prep Time 20 mins

🔥 Cook Time 20 mins

🍽️ Servings 6 pastries

Why You Love This Recipe

Flaky & Golden
Flaky, golden layers with a rich almond filling.

Bakery-Quality Results
Bakery-quality results using simple ingredients.

Versatile Meal
Great for breakfast, brunch, or dessert.

Easy with Puff Pastry
Easy to make with store-bought puff pastry.

Serve Warm or Room Temperature
Delicious served warm or at room temperature.

Make-Ahead Friendly
Can be prepared ahead and baked fresh.

Perfect with Coffee
Pairs perfectly with coffee, tea, or hot chocolate.

Tools and Preparation

Essential Tools and Equipment

Baking sheet
Parchment paper
Rolling pin
Mixing bowl
Pastry brush
Sharp knife or pizza cutter
Measuring cups and spoons
Cooling rack

Importance of Each Tool

Baking Sheet
Ensures even baking and browning.

Parchment Paper
Prevents sticking and simplifies cleanup.

Rolling Pin
Helps roll the pastry to an even thickness if needed.

Mixing Bowl
Combines the almond filling ingredients smoothly.

Pastry Brush
Applies egg wash for a glossy finish.

Sharp Knife or Pizza Cutter
Creates the signature claw cuts.

Cooling Rack
Prevents the pastry from becoming soggy as it cools.

Ingredients

For the Pastry:

1 sheet puff pastry, thawed
1 large egg, beaten (for egg wash)
2 tablespoons sliced almonds

For the Almond Filling:
1 cup almond flour
¼ cup granulated sugar
2 tablespoons unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
Pinch of salt

For the Glaze (Optional):
½ cup powdered sugar
1–2 tablespoons milk
¼ teaspoon vanilla extract

Steps To Create Recipe

1. PREPARE THE OVEN
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. MAKE THE FILLING
In a bowl, mix the almond flour, sugar, softened butter, egg, vanilla extract, almond extract, and salt until smooth.

3. PREPARE THE PASTRY
Roll out the puff pastry slightly if needed and cut it into rectangles.

4. ADD THE FILLING
Place a portion of the almond filling in the center of each pastry rectangle, leaving space around the edges.

5. SHAPE THE BEAR CLAW
Fold the pastry over the filling and press the edges to seal. Use a sharp knife to make several cuts along one edge to create the "claw" appearance, then gently curve the pastry.

6. BRUSH AND DECORATE
Brush the tops with beaten egg and sprinkle with sliced almonds.

7. BAKE
Bake for 18–22 minutes, or until puffed and golden brown.

8. GLAZE AND COOL
Allow the pastries to cool slightly. If desired, whisk together the glaze ingredients and drizzle over the warm pastries before serving.

How to Serve

Bear Claws are delicious:

Warm with Coffee
Warm from the oven with coffee or espresso.

Afternoon Tea
Alongside tea for an afternoon snack.

Fresh Fruit at Brunch
With fresh fruit at brunch.

Powdered Sugar
Lightly dusted with powdered sugar.

Whipped Cream
Served with whipped cream for dessert.

Latte or Cappuccino
Paired with a latte or cappuccino.

Common Mistakes to Avoid

Overfilling
Overfilling the pastry, causing leaks during baking.

Not Sealing Edges
Not sealing the edges properly.

Warm Pastry
Using warm puff pastry that becomes sticky and difficult to handle.

Skipping Egg Wash
Skipping the egg wash, resulting in less browning.

Underbaking
Underbaking, leaving the center doughy.

Cutting Too Deep
Cutting the "claws" too deeply and exposing the filling.

Storage & Reheating Instructions

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerator: Refrigerate for up to 5 days.

Freezer: Freeze baked pastries for up to 2 months. Thaw overnight in the refrigerator.

Reheating - Oven: Warm at 325°F (165°C) for 5–8 minutes to restore crispness.

Reheating - Microwave: Heat for 10–15 seconds, though the pastry may soften.

Frequently Asked Questions

Q: What is a Bear Claw made of?
A: It typically consists of flaky pastry filled with a sweet almond mixture and topped with sliced almonds.

Q: Can I use homemade pastry dough?
A: Yes. Homemade laminated dough works beautifully, though puff pastry is a convenient shortcut.

Q: Can I add fruit filling?
A: Yes. A small amount of apple or cherry filling can complement the almond mixture.

Q: Why is it called a Bear Claw?
A: The pastry is shaped with several slits that resemble the toes of a bear's paw.

Q: Can I prepare them ahead of time?
A: Yes. Assemble the pastries, refrigerate them, and bake just before serving.

Q: Do they need to be glazed?
A: No. The glaze is optional but adds a touch of sweetness and a polished finish.

Final Thoughts

Bear Claws combine crisp, buttery pastry with a rich almond filling for a bakery-style treat that's surprisingly easy to make at home. Whether served at breakfast, brunch, or with an afternoon cup of coffee, these pastries offer a satisfying balance of flaky layers and sweet nutty flavor that's sure to impress.

Bear Claw (Print Version)

By Your Blog Name

Prep Time:
20 mins

Cook Time:
20 mins

Servings:
6 Pastries

Ingredients Needed

Pastry:

• 1 sheet puff pastry, thawed
• 1 beaten egg
• 2 tablespoons sliced almonds

Filling:

• 1 cup almond flour
• ¼ cup granulated sugar
• 2 tablespoons softened unsalted butter
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• Pinch of salt

Optional Glaze:

• ½ cup powdered sugar
• 1–2 tablespoons milk
• ¼ teaspoon vanilla extract

Directions

1. Preheat oven to 400°F (200°C).
2. Mix the almond filling ingredients until smooth.
3. Cut the puff pastry into rectangles.
4. Add filling, fold over, and seal the edges.
5. Cut slits to form the "claws."
6. Brush with egg wash and sprinkle with sliced almonds.
7. Bake for 18–22 minutes until golden.
8. Cool slightly and drizzle with glaze if desired.