Crescent Bear Claws
Transform your baking routine with these delightful Crescent Bear Claws, a quick and easy pastry that's as beautiful as it is delicious! Made with pillowy refrigerated crescent roll dough and filled with a rich almond filling crafted from almond meal, powdered sugar, and a hint of almond extract, these pastries are irresistibly nutty and buttery. Each piece is folded, shaped, and cut to mimic the iconic "claw" design, then brushed with a golden egg wash and sprinkled with sliced almonds and sugar for a stunning touch of texture. Finished with a sweet vanilla glaze, these bear claws come together in just 30 minutes, making them perfect for a last-minute breakfast indulgence or elegant dessert. Serve them warm for the ultimate treat! Keywords: crescent bear claws, almond pastries, easy breakfast pastry recipe, crescent roll desserts, homemade bear claws.
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Recipe Information
Ingredients
- 1 can (8 oz) Refrigerated crescent roll dough
- 0.5 cups Almond meal (finely ground almonds)
- 0.25 cups Powdered sugar
- 2 tablespoons Unsalted butter, softened
- 0.5 teaspoons Pure almond extract
- 2 tablespoons Milk
- 2 tablespoons Sliced almonds
- 1 large Egg, beaten
- 1 tablespoon Granulated sugar
- 0.5 cups Powdered sugar (for glaze)
- 1 tablespoon Milk (for glaze)
- 0.25 teaspoons Pure vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix together the almond meal, powdered sugar, softened butter, almond extract, and 2 tablespoons of milk to create a thick almond filling. Set aside.
Open the crescent roll dough and unroll it carefully. Separate it into 4 rectangles (each rectangle comprising 2 crescent roll triangles). Press the perforations in each rectangle together to seal them.
Spread a thin layer of the almond filling over each rectangle, leaving a 1/2-inch border along the edges.
Fold each rectangle in half lengthwise to create a long strip. Seal the edges by pressing them together gently.
Using kitchen scissors or a sharp knife, make 4 small cuts, about 1 inch apart, along the open, folded edge of the strip, imitating the 'claws' of a bear.
Gently curve each strip into a slight crescent shape, allowing the cuts to fan open slightly.
Transfer the bear claws to the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with granulated sugar and sliced almonds.
Bake in the preheated oven for 12-15 minutes, or until the pastries are golden brown and fully puffed. Remove from the oven and let cool slightly on a wire rack.
While the pastries cool, make the glaze by whisking together the powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth.
Drizzle the glaze over the warm bear claws before serving. Enjoy!
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1870 mg | 81% | |
| Total Carbohydrate | 211.3 g | 77% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 132.2 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 290 mg | 22% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 671 mg | 14% | |
*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.
