Almond Bear Claws
Delight your senses with these flaky and buttery Almond Bear Claws—a classic pastry bursting with the irresistible flavor of almonds. Made with convenient frozen puff pastry sheets, these golden delights are filled with a rich, homemade almond paste that blends creamy almond flour, sweet sugar, and aromatic vanilla and almond extracts. Intricately shaped to resemble a bear’s paw, each pastry is brushed with a glossy egg wash, topped with crunchy sliced almonds, and baked to perfection in just 20 minutes. With a light dusting of powdered sugar as the finishing touch, these elegant treats are perfect for brunch spreads, coffee breaks, or indulgent snacking. Whether you're a seasoned baker or a novice, this easy-to-follow recipe ensures bakery-quality results in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 1 cup Almond flour
- 0.5 cup Granulated sugar
- 4 tablespoons Unsalted butter (softened)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 1 tablespoon Milk
- 0.25 cup Sliced almonds
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Thaw the puff pastry sheets according to the package instructions until pliable but still cool.
In a mixing bowl, combine almond flour, granulated sugar, softened butter, one egg, vanilla extract, and almond extract. Mix until a smooth almond paste forms.
Place one puff pastry sheet on a lightly floured surface and roll it out slightly to remove any creases. Cut it into 4 equally sized rectangles. Repeat with the second puff pastry sheet to create 8 total rectangles.
Spoon about 2 tablespoons of almond paste onto one half of each rectangle, leaving a small border around the edges.
Brush the edges with a little water and fold the pastry over the filling to form a rectangle. Press the edges together to seal.
Use a sharp knife to make 3 to 4 small cuts starting from the folded edge toward the sealed edge, stopping about half an inch from the edge to form the 'claws.' Gently fan out the pieces to separate the claws slightly.
Transfer the pastries to a baking sheet lined with parchment paper. Chill in the refrigerator for 15 minutes to firm up.
Preheat your oven to 400°F (200°C).
Beat the remaining egg with 1 tablespoon of milk to create an egg wash. Brush the tops of the pastries with the egg wash and sprinkle with sliced almonds.
Bake in the preheated oven for 18-20 minutes, or until the pastries are golden brown and puffed.
Allow the bear claws to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Dust with powdered sugar before serving.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 122.5 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 406 mg | 31% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 541 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
