Almond Bear Claw with Puff Pastry

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There’s something magical about a bear claw pastry. I still remember the first time I had one—it was on a chilly Saturday morning at a tiny corner bakery. The aroma of almonds and butter filled the air, and the first bite was pure bliss. Every flaky, sweet mouthful felt like a little hug from the past.

What is a Bear Claw?

A bear claw is more than just a pastry; it’s a little piece of art. Shaped to resemble a bear’s paw, its golden, flaky layers hide a treasure of almond paste, sometimes mixed with raisins or fruit. The “claw marks” on top give it a rustic charm, perfect for pairing with your favorite morning brew.

A Bite of History

Bear claws have been delighting pastry lovers for over a century. Though their exact origin is debated, they likely arrived in America through European bakers who brought their Danish traditions. Over time, the pastry became a beloved classic, enjoyed at family gatherings, bakeries, and even roadside diners.

Perfect Storage Tips

Bear claws are best enjoyed fresh, but they’re also great for later. Store them in an airtight container at room temperature for up to two days. Or, if you want to save them for longer, wrap each claw in plastic wrap, place them in a freezer bag, and freeze for up to three months. When you’re ready to enjoy, warm them in a 350-degree oven for 5–10 minutes for that fresh-baked feel.

The Frozen Puff Pastry Dough Hack

If you’re like me and love shortcuts, frozen pastry dough is a game-changer. Thaw it overnight, add your filling, shape the claws, and bake to golden perfection. In just a few steps, you’ll have a pastry that looks (and tastes) like it came from a professional bakery.

Pairing Tip

For a truly indulgent experience, pair a bear claw with a caramel macchiato or a cup of Earl Grey tea. The nutty almond filling complements both perfectly, turning an ordinary snack into a moment of joy.

So, why not treat yourself to a warm bear claw this weekend? Whether you bake them yourself or pick one up from your favorite bakery, they’re sure to bring a little sweetness to your day.

5 from 2 votes

Almond Bear Claw with Puff Pastry

Prep Time: 30 minutes minutes

Rest Time 15 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 1 hour hour 3 minutes minutes

A bear claw is a flaky, buttery pastry filled with almond paste and topped with sliced almonds and a sweet glaze. Its rich, nutty flavor pairs perfectly with a hot cup of coffee or a creamy chai latte. For a refreshing twist, try it with a tall glass of cold brew or iced tea.

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Ingredients

Servings: 6

• 1 pk frozen Puff Pastry thawed
• 4 oz almond paste
• 1/4 cup butter
• 1/4 cup sugar
• 1 egg
• 1 tbsp all purpose flour

Toppings

• 1/4 cup sliced almonds
• 2 tsp coarse sugar

Icing

• 1 1/4 cup powdered sugar
• 3 tbsp milk
• 1 tsp vanilla extract

Instructions

Pastry

• • Preheat oven to 400° F

• Break up your almond paste into smaller chunks and add it to your food processor. Add the butter and sugar and mix and combine.
• Crack the egg and put it in a small, separate bowl, and lightly beat it with a fork. Add half of the beaten egg to your almond mixture. Set the other half aside for brushing the pastry before it goes into the oven.
• Then add the flour and mix the almond paste mixture again so the paste is smooth. Use your spatula to scrape the sides to make sure the ingredients are well combined.
• On a floured surface, unroll one of your pastry sheets. You should see two, fold line indentions, that separate the dough into three even sections. Cut the dough along those perforated lines so you have three long pieces of puff pastry.
• Keep one of the long pieces of puff pastry in front of you and set the other two aside. Spread about two tbsp of the almond paste on half of the pastry piece in front of you. Fold over the bare half of puff pastry so it’s on top of the half with almond paste. Use a fork to crimp the edges, like a pop tart. Make sure it’s sealed well. Repeat this step with each sheet of puff pastry dough.
• Make four even cuts, from the center of your Bear Claw all the way to the crimped edge. Cut all the way through your pastry. Gently pull the cuts apart to make a curved, claw shape.
• Line your baking sheet with parchment paper and lay your bear claws on it.
• Brush the leftover beaten egg on the top of each Bear Claw.

Toppings

• Sprinkle sliced almonds and coarse sugar (if you have it) on top of each Bear Claw.

   

• Bake for 16-18 minutes. Set your Bear Claws aside to cool.

Icing

• Whisk powdered sugar, milk, and vanilla extract in a small bowl until it’s runny and smooth for drizzling.

• When your Bear Claws are cooled, use a spoon to drizzle the icing over the top of your pastries in a zigzag pattern. And enjoy!