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Bear Claws

 Bear Claws
You don't have to head to gourmet bakeries to indulge in this sweet pastry. This recipe lets you master rich flaky pastries at home.—Taste of Home Test Kitchen, Greendale, Wisconsin
9 ServingsPrep: 1 hour + rising Bake: 10 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm 2% milk (110° to 115°)
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1-1/2 cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons all-purpose flour, divided
  • 3/4 cup cold butter, cut into tablespoon-size pieces
  • 6 tablespoons prepared almond filling or filling of your choice
  • 1 egg, lightly beaten
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 2 to 3 teaspoons water


  • In a large bowl, dissolve yeast in warm milk. Stir in sugar, salt and
  • egg; mix well. Add the flour all at once, stirring until mixed. Set
  • aside.
  • For butter mixture, sprinkle 1 tablespoon flour on a work surface;
  • place butter on surface and sprinkle with 1 teaspoon flour. Press
  • and roll out with a rolling pin. Scrape butter from rolling pin and
  • continue to work the butter until it forms a smooth mass without any

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Bear Claws (continued)

Directions (continued)

  • hard lumps. Knead in remaining flour, working quickly to keep butter
  • cold.
  • Place butter mixture on a sheet of plastic wrap and shape into a
  • small rectangle. Cover with another sheet of plastic wrap; roll into
  • a 9x6-in. rectangle. Set aside.
  • Turn dough onto a floured work surface; roll into a 14x10-in.
  • rectangle, with a 10-in. side toward the bottom. Unwrap butter
  • mixture; place on dough 1 in. above bottom edge and 1/2 in. from
  • each side edge. Fold top half of dough over butter and pinch edges
  • to seal.
  • Turn dough a quarter turn to the right; sprinkle lightly with
  • additional flour. Lightly roll into a 16x8-in. rectangle. Fold
  • bottom third of rectangle up and top third down, as when folding a
  • business letter, making a 5-1/2x8-in. rectangle (this is called one
  • turn). Rotate dough a quarter turn to the right. Lightly roll into a
  • 16x8-in. rectangle and again fold into thirds, finishing the second
  • turn. Repeat rotating, rolling and folding two more times for a
  • total of four times. Wrap loosely in plastic wrap; refrigerate for
  • 30 minutes.
  • Roll dough into a 12-in. square; cut square into three 12-in. x 4-in.
  • strips. Spread 2 tablespoons filling down the center of each strip
  • to within 1 in. of long edge. Fold lengthwise over filling and pinch
  • seam to seal. Cut each strip into three pieces. With scissors, cut
  • each piece four times from pinched seam to about 1/2 in. from folded
  • side. Place 2 in. apart on greased baking sheets. Curve folded side
  • slightly to separate strips and allow filling to show. Cover and let
  • rise in a warm place until almost doubled, about 1 hour.
  • Preheat oven to 400°. Brush bear clasws with egg. Bake 10-14
  • minutes or until puffy and golden brown. Remove from pans to wire
  • racks. Combine glaze ingredients; brush over warm rolls. Cool.
  • Yield: 9 rolls.
Nutritional Facts: 1 serving (1 each) equals 369 calories, 20 g fat (10 g saturated fat), 90 mg cholesterol, 447 mg sodium, 43 g carbohydrate, 2 g fiber, 6 g protein.