Blue Ribbon Almond Bear Claws
Indulge in the buttery, flaky perfection of Blue Ribbon Almond Bear Claws, a luxurious pastry that’s as delightful to make as it is to eat. These artisan-style treats start with golden puff pastry sheets filled with a creamy almond paste mixture, enhanced by hints of vanilla and a touch of sugar for just the right sweetness. Each pastry is artfully shaped with signature “claw” slits, brushed with a glistening egg wash, and studded with toasted sliced almonds for an elegant crunch. A silky almond glaze drizzled over the top brings the entire creation together, creating a bakery-quality dessert that’s perfect for brunch gatherings, holiday treats, or an indulgent coffee pairing. With a quick prep time, easy-to-follow steps, and a stunning presentation, these bear claws are sure to earn their blue-ribbon reputation!
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 8 ounces Almond paste
- 0.25 cups Granulated sugar
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
- 0.5 teaspoons Vanilla extract
- 1 large Eggs
- 1 tablespoon Water
- 0.25 cups Sliced almonds
- 0.5 cups Powdered sugar
- 1 tablespoon Milk
- 0.25 teaspoons Almond extract
Instructions
Thaw the puff pastry sheets according to the package instructions.
In a mixing bowl, combine almond paste, granulated sugar, unsalted butter, all-purpose flour, and vanilla extract. Mix until smooth to create the filling.
Lightly flour your work surface and roll out each puff pastry sheet into a 12x12-inch square.
Cut each square into 4 equal rectangles, making a total of 8 rectangles from both sheets.
Spoon about 2 tablespoons of almond filling onto one side of each rectangle, leaving a 1-inch border around the edges.
Fold the other half of the rectangle over the filling and press the edges firmly to seal. Use a fork to crimp the edges.
Using a sharp knife, make 4 evenly spaced slits on the folded edge to resemble 'claws' (be careful not to cut through entirely).
In a small bowl, whisk together the egg and water to create an egg wash. Brush it over the tops of the bear claws.
Sprinkle sliced almonds over the bear claws and gently press them into the dough to ensure they stick.
Transfer the bear claws to a parchment-lined baking sheet, leaving space between each pastry.
Preheat your oven to 400°F (200°C) and bake the bear claws for 18-20 minutes or until golden brown and puffed.
While the bear claws bake, prepare the glaze by whisking together powdered sugar, milk, and almond extract until smooth.
Allow the bear claws to cool slightly after baking, then drizzle the glaze over the top.
Serve warm or at room temperature, and enjoy your Blue Ribbon Almond Bear Claws!
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 535 mg | 23% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 148.5 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 259 mg | 20% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 788 mg | 17% | |
*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.
