📝 About This Recipe
A quintessential American bakery classic, the Bear Claw is a buttery, laminated yeast pastry filled with a rich, fragrant almond cream. These pastries are famous for their iconic 'claw' shape, achieved by precise slicing and fanning of the dough before baking. With a crisp, flaky exterior and a soft, marzipan-like heart, they offer a sophisticated balance of textures that makes any morning feel like a celebration.
🥗 Ingredients
The Pastry Dough
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 1 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/2 cup Whole milk (warmed to 110°F)
- 1/4 cup Granulated sugar
- 1/2 teaspoon Salt
- 1 large Egg (at room temperature)
Almond Filling
- 7 ounces Almond paste (broken into small pieces)
- 1/2 cup Powdered sugar
- 2 tablespoons Unsalted butter (softened)
- 1 large Egg white
- 1/2 teaspoon Almond extract
Topping & Glaze
- 1 large Egg (beaten with 1 tbsp water for egg wash)
- 1/2 cup Sliced almonds
- 1/2 cup Powdered sugar (for glaze)
- 1-2 teaspoons Milk (for glaze consistency)
- 1 teaspoon Honey (for glaze)
👨🍳 Instructions
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1
In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm milk. Let it sit for 5-10 minutes until foamy.
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2
In a large food processor, pulse the flour, remaining sugar, and salt. Add the cold butter cubes and pulse briefly until the butter is the size of peas. Do not over-process; you want visible chunks of butter for flakiness.
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3
Transfer the flour mixture to a large bowl. Stir in the yeast mixture and the whole egg until a shaggy dough forms. Wrap tightly in plastic and refrigerate for at least 2 hours (or overnight).
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4
While dough chills, make the filling: Cream together the almond paste, powdered sugar, and softened butter. Add the egg white and almond extract, mixing until smooth. Set aside.
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5
On a floured surface, roll the chilled dough into a 12x16 inch rectangle. Fold the dough into thirds like a letter. Rotate 90 degrees and roll out again into a rectangle, then fold into thirds again. This creates the flaky layers.
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6
Roll the folded dough out one final time into a long 10x18 inch rectangle. Trim the edges with a pizza cutter to make them straight.
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7
Cut the rectangle lengthwise into two long strips (each 5x18 inches). Pipe or spoon a line of almond filling down the center of each strip.
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8
Fold the top half of the dough over the filling to meet the bottom edge, pressing lightly to seal. You should now have two long filled logs.
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9
Cut each log into 4 equal pieces (about 4.5 inches long). On the folded edge of each piece, make 4 or 5 deep cuts about 1 inch into the dough to create the 'toes'.
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10
Place the pastries on a parchment-lined baking sheet, curving them slightly so the 'toes' fan out and separate.
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11
Cover loosely with a clean towel and let rise in a warm spot for 45-60 minutes until puffy.
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12
Preheat your oven to 375°F (190°C). Brush each pastry with the egg wash and generously sprinkle with sliced almonds.
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13
Bake for 20-25 minutes until deep golden brown. While baking, whisk together the powdered sugar, milk, and honey to create a thin glaze.
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14
Remove from oven and let cool for 5 minutes, then drizzle the honey glaze over the warm pastries. Serve warm or at room temperature.
💡 Chef's Tips
Keep your butter and dough cold; if the butter melts during rolling, the pastry won't be flaky. When cutting the 'toes,' ensure you cut through all layers of the dough to get a distinct claw look. Use almond paste, not almond filling (the canned stuff), for a much deeper and more authentic flavor. If the dough feels too springy and won't roll out, let it rest for 5 minutes to relax the gluten. For an extra-shiny finish, brush the glaze on while the pastries are still quite hot.
🍽️ Serving Suggestions
Pair with a dark roast coffee or a bold Espresso to balance the sweetness of the almond filling. Serve alongside a bowl of fresh berries to add a tart contrast to the buttery pastry. A glass of cold milk is the classic choice for a nostalgic breakfast experience. For a brunch spread, serve with a side of crispy thick-cut bacon or savory breakfast sausage. Enjoy slightly warm for the best texture and aroma.