Flaky, buttery pastry with a sweet, tender almond filling and a light glaze.
These Homemade Almond Bear Claws are the perfect nostalgic treat for those who love a flaky, buttery pastry filled with a sweet almond filling. Topped with a light glaze, they're a bakery classic you can make at home.
Why you'll want it now, A nostalgic bakery favorite with a sweet almond filling and flaky pastry.
Why this recipe works
This recipe uses a rich, buttery dough that's folded multiple times to create flaky layers. The almond filling is sweet and aromatic, while the glaze adds a touch of sweetness and shine to each pastry.
Equipment
Mixing bowls
Rolling pin
Baking sheet
Parchment paper
Pastry brush
Knife
How to make it
In a large bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Dissolve the yeast in warm milk and let it sit for 5 minutes. Add the yeast mixture and eggs to the flour mixture, mixing until a dough forms.
Knead the dough on a floured surface until smooth. Wrap in plastic and chill for 30 minutes.
Roll out the dough into a rectangle and fold into thirds. Repeat this rolling and folding process twice more, chilling between each fold.
For the filling, mix almond paste, sugar, butter, almond extract, and egg until smooth.
Roll the dough into a large rectangle and cut into 12 squares. Place a spoonful of filling on each square, fold over, and seal the edges.
Make 3-4 small cuts on the sealed edge of each pastry to create the 'claw' effect. Place on a baking sheet lined with parchment paper.
Cover and let rise for about 1 hour until puffy.
Preheat the oven to 375°F (190°C).
Bake for 15-20 minutes until golden brown.
Mix powdered sugar, milk, and vanilla to make the glaze. Drizzle over warm bear claws.
Enjoy these nostalgic bear claws with a warm cup of coffee or tea for the perfect cozy treat.
How you'll know it's ready
You'll know they're ready when the bear claws are golden brown and puffed up with visible flaky layers.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 350°F (175°C) and start checking for readiness a few minutes earlier.
Frosting, filling & glaze notes
The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle easily over the pastries.
Troubleshooting
If the dough is too sticky, add a little more flour during kneading.
If the filling leaks out, ensure edges are sealed properly before baking.
If the bear claws are not rising well, make sure the yeast is fresh and active.
For a lighter glaze, adjust the milk quantity to reach desired consistency.
Storage
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Make ahead
Prepare the dough and filling a day in advance and store in the refrigerator. Assembled bear claws can be frozen before baking and baked from frozen, adding a few extra minutes to the bake time.
Variations
Substitute almond filling with a chocolate hazelnut spread for a different flavor.
Add a sprinkle of sliced almonds on top before baking for extra crunch.
Use a cream cheese filling for a creamy variation.
Frequently asked questions
Can I use store-bought puff pastry for bear claws?
For an authentic bakery-style bear claw, it's best to make the dough from scratch, but puff pastry can be a quick alternative.
How do I prevent the filling from leaking out?
Ensure the edges are sealed well and avoid overfilling the pastries.
Can I freeze bear claws?
Yes, you can freeze them before baking and bake straight from the freezer, adding a few extra minutes to the bake time.
What is the best way to reheat bear claws?
Reheat in a preheated oven at 350°F (175°C) for about 5 minutes until warm.
This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
