Almond bear claws are a flakey, buttery pastry filled with smooth almond cream. Bakery style treat made at home.
Almond Bear Claws & Bear Paws
I have fond memories of walking to the bakery with my mom and my siblings to pick out a special treat. If there were almond bear claws that was my pick. The sweet almond center, flaky dough and almond glaze made it my favorite. Sadly they are harder and hard to come by in the bakery case these days so I now make my own at home.
The process is easier than you might think, even if you’ve never baked a pastry before. Once you make your first batch of this delicious pastry you will be hooked and these will be a frequent addition to your brunch or weekend breakfasts.
Need more almond recipes? Try Almond Kringle, Raspberry Almond Frangipane Coffeecake, Cherry Almond Crumb Bars.
What Makes This Recipe Special
- The delicious almond paste filling is creamy, nutty and the perfect compliment to the homemade flaky pastry.
- Bakery style pastries made at home.
- These sweet treats are perfect for breakfast, brunch, or an afternoon snack. Serve with a steaming cup of coffee or tea.
- Bear claws and bear paws make delicious holiday gifts, add to a basket with coffee beans, tea and other breakfast goodies.
What You Need to Make Almond Bear Claw Pastries
This recipe uses simple ingredients but does take a little time. Read through the recipe so that the first time you make them is not the last time.
Dough
- 5 cups all-purpose flour, divided
- 1 1/2 cups unsalted butter, cold and cut into 1-inch slices
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Yeast
- 1 1/4 cups half and half
- 1/4 cup granulated sugar
- 3/4 teaspoon table salt
- 1 large egg
Almond Filling
- 1/2 cup softened (unsalted butter)
- 1 1/3 cups confectioners’ sugar
- 7 ounces almond paste
- 2 egg whites
- 2/3 cup all-purpose flour
- 3/4 cup almond flour or very finely chopped almonds
- 1 teaspoon almond extract
Sugar and Almond Topping
- 1 large egg white, beaten (for egg wash)
- Turbinado sugar or granulated sugar
- Sliced almonds
Almond Glaze
- 3 cups confectioners’ sugar
- 8-10 tablespoons half and half
- 1/2 teaspoon almond extract or vanilla extract
Instructions
This recipe may seem challenging. It is actually easy to make there are just a lot of steps to rolling, measuring and cutting the dough.
- Line 3-4 baking sheets with parchment paper or Silphat silicone mat. Set aside.
- Make the dough: In the bowl of a food processor, place 3 cups of flour and the cold butter. Pulse until pea sized balls form. Place the bowl in the fridge. If you do not have a food processor you can use a pastry cutter.
- In the bowl of a stand mixer, add the remaining 2 cups flour and yeast; whisk to combine.
- In a saucepan or microwave-safe dish, heat the half and half, sugar and salt to between 120 and 130°F. Add this to the yeast and flour mixture in stand mixer bowl. Add egg. Using a paddle attachment, beat until combined.
- Remove the butter flour mixture from the refrigerator and mix until combined. The dough will look kind of craggy at this point.
Rolling the Dough
- On a well floured surface, turn out the dough and knead a few times. Form the dough into a rough square shape. Roll the dough into a 21×12-inch rectangle. Starting with the short side, fold dough into thirds, forming a 12×7-inch rectangle.
- Give the dough a quarter turn and roll into a 21×12-inch rectangle. Fold the dough into thirds, starting with the short side.
- Repeat for a third time – give the dough a quarter turn and roll into a 21×12-inch rectangle. Fold the dough into thirds, starting with the shorter side. You will end up with a 12×7-inch rectangle.
- Place the dough that is now folded into thirds, on a parchment lined baking sheet. Cover and place the folded dough in the fridge for 4 hours.
- Make the filling: In the bowl of a stand mixer fitted with a paddle attachment, mix the softened butter and confectioners’ sugar until combined. Break off pieces of the almond paste and add to the mixer. Mix until smooth. Add the 2 egg whites, the all-purpose flour and almond flour or finely chopped almonds if using. Combine until a smooth paste forms. Place the almond filling in the refrigerator until you are ready to fill the pastry.
- Take the cold dough out of the fridge and lightly flour your work surface. Let the dough stand for about 5 minutes before you try to roll it out.
- Cut the dough in half width-wise. You will have two 6×7-inch pieces. Roll each portion into a 12-inch square and set one aside.
- For the smaller Bear Claws: Cut the first square into three 12×4-inch strips. Spread about 3 heaping tablespoons of the filling down the middle of the each of the strips.
- Fold the long edges together over the filling. Press and seal the edges and the ends. Cut the filled strip into three equal pieces.
- Seal each end of the cut pieces as well, so the filling doesn’t spill out. With the seam side facing away, cut 4 equally spaced slits about 1/2-inch long. Slightly curve the pastry.
- Place up to 8 bear claws on each parchment lined baking sheet. Repeat with 2nd dough square. Cover the pastries and let rise in a warm place for 1 hour.
- For the larger Bear Paws: Cut the first square of dough in half. Fill the dough down the middle lengthwise with 8 tablespoons of filling.
- Fold the long edges together over the filling. Press the ends and edges to seal. Cut into three equal pieces. With the seam side facing away, using a sharp knife, cut 4 equally spaced slits about ½-inch long. Slightly curve the pastry. Place 3 pastries per lined baking sheet. Let rise in a warm place for 1 hour.
- Preheat oven to 375°F.
- In a small bowl, beat an egg white.. Brush the tops of each pastry with the egg wash. Sprinkle with the sugar then top with sliced almonds.
- Bake smaller bear claws for 14 to 15 minutes or until golden brown.Bake larger bear paws for 22 to 34 minutes or until golden brown.
- Make the glaze: In a small bowl whisk the confectioners’ sugar and half and half until smooth and creamy. You may need to add more or less half and half to reach spreading consistency. Add the almond or vanilla extract.
- Remove the pastries from the baking pans and place on a wire rack with wax paper underneath. Make sure the pastries are cool before you drizzle them with the glaze.
Tips for the Best Almond Bear Claws and Bear Paws
- Use good butter!
- Cold dough is key, it helps create the crunchy, flaky layers of pastry.
- Sometimes too much of a good thing is a bad thing, using too much almond filling can cause the pastries to leak during baking. Use just enough so that you can seal the dough and the pastries don’t leak.
- Brushing your pastries with a beaten egg just before baking gives them a beautiful golden brown color.
- Sprinkle some sliced almonds over the egg wash before baking for a nutty crunch.
What To Serve With Almond Bear Claw and Bear Paw Almond Pastries
- Coffee, tea, cappuccino or latte
- Fresh berries
- Yogurt parfaits or Greek yogurt drizzled with honey
- Fresh squeezed orange juice
- Breakfast casserole
- Scrambled eggs, bacon, sausage
Storing Bear Claws
Should you have any of these scrumptious pastries leftover, store them in an airtight container for up to 3 days. To freeze the bear claws wrap in plastic wrap then in aluminum foil or place in a freezer bag. They will last for up to 2 months.
When ready to enjoy, thaw the pastries to room temperature then reheat for 20 seconds in the microwave.
Ways to Use Leftovers
Leftover pastries are rare at my house but should you find yourself with one or two here are a few things that you can use them for.
- Almond Pastry French Toast, dip slices of leftover bear claw or paw pastries in a cinnamon, vanilla egg batter and cook them in a cast iron skillet. Serve with maple syrup or just a little butter and a dusting of powdered sugar.
- Pastry Sandwich, cut the bear claw in half and layer with jam or jelly.
- Bread Pudding, Cut the pastries into cubes and use them in a bread pudding recipe.
FAQs
What’s a bear claw?
A bear claw is a sweet almond filled pastry originating in the United States in 1910. It gets its name from the distinctive paw like shape.
Can I make the almond filling ahead of time?
Yes, you can prepare the almond filling a day in advance and keep it covered in the refrigerator. Bring it to room temperature before spreading on the dough.
Can I freeze the pastries before baking?
Yes, you can freeze the pastries on a baking sheet, then transfer them to an airtight container or freezer bag. Bake the pastries straight from frozen, adding a few extra minutes to the baking time.
That’s All for Now
The next time you have a sweet tooth for breakfast, why not make Bear claw and bear paw almond pastries? Whether you enjoy them at breakfast, with afternoon tea, or as a sweet snack, they’re sure to become a new favorite with family and friends. So roll up your sleeves, gather your ingredients and get ready to create a bakery in your kitchen.
Have a great day friends and happy baking. Thank you for spending part of your day with me.
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Almond Bear Claws
Almond bear claws are a flakey, buttery pastry filled with smooth almond cream. Bakery style treat made at home.
- Total Time: 0 hours
- Yield: 12 small or 9 large 1x
Ingredients
Dough
- 5 cups all-purpose flour, divided
- 1 1/2 cups unsalted butter, cold and cut into 1-inch slices
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Yeast
- 1 1/4 cups half and half
- 1/4 cup granulated sugar
- 3/4 teaspoon table salt
- 1 large egg
Almond Filling
- 1/2 cup softened (unsalted butter)
- 1 1/3 cups confectioners’ sugar
- 7 ounces almond paste
- 2 egg whites
- 2/3 cup all-purpose flour
- 3/4 cup almond flour or very finely chopped almonds
- 1 teaspoon almond extract
Sugar and Almond Topping
- 1 large egg white, beaten (for egg wash)
- Turbinado or granulated sugar
- Sliced almonds
Almond Glaze
- 3 cups confectioners’ sugar
- 8–10 tablespoons half and half
- 1/2 teaspoon almond extract or vanilla extract
Instructions
- Line 3-4 baking sheets with parchment paper or Silphat silicone mats. Set aside.
- Make the dough: In the bowl of a food processor, place 3 cups of flour and the butter. Pulse until pea sized balls form. Place the bowl in the fridge.
- In the bowl of a stand mixer, add the remaining 2 cups flour and yeast; whisk to combine.
- In a saucepan or microwave-safe dish, heat the half and half, sugar and salt to between 120 and 130°F. Add this to the yeast and flour mixture in stand mixer bowl. Add egg. Using a paddle attachment, beat until combined.
- Remove the butter flour mixture from the refrigerator and mix until combined. The dough will look kind of craggy at this point.
- On a well floured surface, turn out the dough and knead a few times. Form the dough into a rough square shape. Roll the dough into a 21×12-inch rectangle. Starting with the short side, fold dough into thirds, forming a 12×7-inch rectangle.
- Give the dough a quarter turn and roll into a 21×12-inch rectangle. Fold the dough into thirds, starting with the short side.
- Repeat for a third time – give the dough a quarter turn and roll into a 21×12-inch rectangle. Fold the dough into thirds, starting with the shorter side. You will end up with a 12×7-inch rectangle.
- Place the dough that is now folded into thirds, on a parchment lined baking sheet. Cover and place in the fridge for 4 hours.
- Make the filling: In the bowl of a stand mixer fitted with a paddle attachment, mix the softened butter and confectioners’ sugar until combined. Break off pieces of the almond paste and add to the mixer. Mix until smooth. Add the 2 egg whites, the all-purpose flour and almond flour or finely chopped almonds if using. Combine until a smooth paste forms. Place the almond filling in the refrigerator until you are ready to fill the pastry.
- Take the cold dough out of the fridge and lightly flour your work surface. Let the dough stand for about 5 minutes before you try to roll it out.
- Cut the dough in half width-wise. You will have two 6×7-inch pieces. Roll each portion into a 12-inch square and set one aside.
- For the smaller Bear Claws: Cut the first square into three 12×4-inch strips. Spread about 3 heaping tablespoons of the filling down the middle of the each of the strips.
- Fold the long edges together over the filling. Press and seal the edges and the ends. Cut the filled strip into three equal pieces.
- Seal each end of the cut pieces as well, so the filling doesn’t spill out. With the seam side facing away, cut 4 equally spaced slits about ½-inch long. Slightly curve the pastry.
- Place up to 8 bear claws on each parchment lined baking sheet. Repeat with 2nd dough square. Cover and let rise in a warm place for 1 hour.
- For the larger Bear Paws: Cut the first square of dough in half. Fill the dough down the middle lengthwise with 8 heaping tablespoons of filling.
- Fold the long edges together over the filling. Press the ends and edges to seal. Cut into three equal pieces. With the seam side facing away, cut 4 equally spaced slits about ½-inch long. Slightly curve the pastry. Place 3 pastries per lined baking sheet. Let rise in a warm place for 1 hour.
- Preheat oven to 375°F.
- In a small bowl, beat an egg white.. Brush the tops of each pastry with the egg wash. Sprinkle with the sugar then top with sliced almonds.
- Bake smaller bear claws for 14 to 15 minutes or until golden brown.Bake larger bear paws for 22 to 34 minutes or until golden brown.
- Make the glaze: In a small bowl whisk the confectioners’ sugar and half and half until smooth and creamy. You may need to add more or less half and half to reach spreading consistency. Add the almond or vanilla extract.
- Remove the pastries from the baking pans and place on wire racks with wax paper underneath. Make sure the pastries are cool before you drizzle them with the glaze.
Notes
Recipe from Red Star Yeast and Sweet Things By Lizzie
- Prep Time: 5!/2 hours
- Cook Time: 13-20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Yummy! These look absolutely delish, Elizabeth! The almond filling is a favorite of mine. My mother always bought almond tea rings when I was growing up. I’m definitely going to try these! Thanks so much for sharing!
Kim, thank you! The recipe seems long and complicated but it really isn’t, a lot of it is just rolling and turning the dough.
Have a wonderful weekend! You will love these pastries.
These look amazing, Elizabeth! My Dad loves bear claws but like you say they’re getting a lot harder to find now days so I’m excited to try your recipe and surprise him. He’ll be so excited! Sharing this on From the Front Porch. Big hugs, CoCo PS: Your tea set is gorgeous!
Coco, I hope that you try this recipe! It would make a wonderful Father’s Day gift for your dad. Thank you for sharing!