Save on Pinterest

Almond Bear Claws

Total Time

Prep: 45 min. + chilling Bake: 15 min.

Makes

1-1/2 dozen

This bear claw pastry recipe is absolutely melt-in-your-mouth delicious! It's impossible to resist the delicate dough, rich almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakery years ago. —Aneta Kish, La Crosse, Wisconsin
Almond Bear Claws Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1-1/2 cups cold butter, cut into 1/2-inch pieces
  • 5 cups all-purpose flour, divided
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups half-and-half cream
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature, divided use
  • 1 large egg white
  • 3/4 cup confectioners' sugar
  • 1/2 cup almond paste, cubed
  • 1 tablespoon water
  • Sugar or coarse sugar
  • Sliced almonds

Directions

  1. In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour.
  2. In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened.
  3. Place dough onto a well-floured surface; roll into a 21x12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-in. rectangle. Give dough a quarter turn; roll into a 21x12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm.
  4. For filling, in a bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12x4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together over filling; seal edges and ends. Cut into 3 pieces.
  5. Place on parchment-lined baking sheets with folded edge facing away from you. With scissors, cut strips 4 times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.
  6. Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts

1 pastry: 352 calories, 19g fat (11g saturated fat), 73mg cholesterol, 207mg sodium, 38g carbohydrate (10g sugars, 1g fiber), 6g protein.

Recommended Video