The Sweet & Flaky Bear Claws Recipe Everyone Will Love

Fluffy pastry bear claws beckon with their irresistible buttery charm.

Crisp edges promise a delightful crunch that melts in your mouth.

Almond-studded layers tell a story of sweet indulgence waiting to unfold.

Delicate Danish-inspired treats hint at bakery magic you can create right in your kitchen.

Surprisingly simple ingredients combine to craft these elegant morning companions.

Rich, golden-brown crescents emerge from the oven, tempting everyone nearby.

Let the aroma guide you toward baking these delectable pastries that will surely impress.

What Makes Bear Claws a Delicious Pastry Treat

• Craft Bakery-Style Treats: Create professional-looking pastries right in your kitchen without needing advanced baking skills, bringing a touch of artisan bakery magic home.
• Customize with Personal Flair: Experiment with filling variations like adding raisins, different nuts, or playing with extract flavors to make the recipe uniquely yours.
• Master Complex-Looking Pastry: Transform a seemingly complicated Danish-style pastry into an achievable project that impresses family and friends with minimal technical baking experience.
• Weekend Breakfast Showstopper: Serve these delightful bear claws as a special weekend breakfast treat that elevates ordinary mornings into memorable culinary experiences.

Ingredients for Bear Claws

• Flour: The main dry ingredient that provides structure to the pastry.
• Yeast: A key leavening agent that helps the dough rise and develop flavor.
• Sugar: Provides sweetness and helps activate the yeast.
• Milk: Adds moisture and helps dissolve the yeast.
• Butter: Contributes richness and creates a flaky texture in the pastry.
• Eggs: Bind the ingredients together and add richness to the dough.
• Salt: Enhances the overall flavor of the pastry.

• Almond Paste: The primary flavor component of the bear claw filling.
• Powdered Sugar: Sweetens and helps bind the filling.
• Egg White: Helps create a smooth and stable filling.
• Almond Extract: Intensifies the almond flavor.
• Flour: Helps thicken the filling.
• Raisins, Nuts: Optional add-ins for extra texture and flavor.

• Powdered Sugar, Milk, Vanilla Extract: Combine to create a sweet, smooth finishing glaze for the pastries.

How to Prepare Bear Claws at Home

Step 1: Activate Yeast Mixture

Dissolve yeast in warm milk with a touch of sugar. Wait 5-10 minutes until the mixture becomes bubbly and fragrant.

Step 2: Prepare Dough Base

• Flour
• Salt
• Remaining sugar

Cut butter into the dry ingredients using your fingertips until the mixture looks like rough breadcrumbs.

Step 3: Combine Wet and Dry Ingredients

Whisk eggs into the yeast mixture, then pour the liquid into the flour mixture. Stir until a soft dough forms.

Step 4: Knead and Rise

Transfer dough to a floured surface. Knead thoroughly until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size, approximately one hour.

Step 5: Create Almond Filling

• Almond paste
• Powdered sugar
• Egg white
• Almond extract

Mix until silky smooth. Fold in flour and optional raisins or nuts.

Step 6: Roll and Fill Pastry

Roll dough into a large rectangle about 1/4 inch thick. Spread almond filling evenly, leaving small margins around edges.

Step 7: Shape Bear Claws

Fold dough over filling and seal edges. Cut into 2-inch wide strips. Make diagonal cuts along each strip, creating claw-like separations without cutting completely through.

Step 8: Proof Pastries

Place shaped pastries on baking sheet. Cover with a clean towel and let rise for 30 minutes.

Step 9: Bake to Golden Perfection

Preheat oven to 375°F. Bake bear claws for 20-25 minutes until beautifully golden brown.

Step 10: Add Finishing Glaze

Whisk powdered sugar, milk, and vanilla into a smooth glaze. Brush over warm pastries.

Step 11: Serve and Enjoy

Allow bear claws to cool slightly on a wire rack before serving. Best enjoyed warm with a cup of coffee or tea.

Tips for Perfectly Flaky Bear Claws

• Swap almond paste with marzipan for a smoother, more refined filling texture that melts perfectly in your mouth.
• Enhance flavor by adding a pinch of cinnamon or nutmeg to the almond filling for a warm, aromatic twist.
• Prevent soggy bottoms by using a preheated baking stone or placing the baking sheet on the lowest oven rack during baking.
• Create dairy-free options by substituting milk with almond milk and using plant-based butter in the dough mixture.
• Store bear claws in an airtight container at room temperature for up to 2 days, or freeze for longer preservation without losing their delicate texture.

Variation Ideas for Bear Claws

• Chocolate Lovers' Bear Claws: Replace almond filling with rich chocolate ganache and sprinkle cocoa powder on top for intense chocolate lovers.
• Fruity Fusion Bear Claws: Swap almond paste with raspberry or strawberry preserves, adding fresh berries into the filling for a bright, tangy version.
• Nutty Crunch Bear Claws: Mix chopped pecans or walnuts into the almond filling, creating extra texture and deep nutty flavor throughout the pastry.
• Savory Herb Bear Claws: Transform the sweet recipe into a savory option by using herb-infused cream cheese and sprinkling dried herbs like thyme or rosemary on top.

Best Pairings for Bear Claws

• Pair with Rich Espresso: Dark, robust espresso cuts through the bear claws' sweet almond filling, creating a perfect balance between the pastry's richness and coffee's intense flavor.
• Complement with Amaretto Liqueur: Smooth amaretto enhances the almond extract notes, amplifying the pastry's nutty essence and providing a luxurious adult dessert experience.
• Match with Vanilla Bean Milkshake: Creamy, cold vanilla milkshake offers delightful contrast to the warm, flaky bear claws, with its sweet undertones complementing the pastry's delicate texture.
• Serve with Cinnamon Tea: Warm, spicy cinnamon tea provides a gentle counterpoint to the sweet almond filling, bringing out subtle nuances in the bear claws' complex flavor profile.

Storing Bear Claws to Maintain Freshness

• Store cooled bear claws in an airtight container lined with parchment paper, keeping them fresh for 3-4 days in the refrigerator.
• Wrap individual bear claws tightly in plastic wrap, then place in a freezer bag, preserving them for up to 2 months without losing quality.
• Warm bear claws at 300°F for 5-7 minutes, restoring their crispy texture and bringing back the fresh-baked taste.
• Heat for 10-15 seconds on low power, preventing sogginess and maintaining the pastry's delicate structure.

Frequently Asked Questions About Bear Claws

• What are Bear Claws?

Bear Claws are a classic Danish pastry with a flaky dough filled with sweet almond paste, shaped to resemble a bear’s paw with multiple “claw” cuts.

• Is the almond filling mandatory?

No, while traditional Bear Claws use almond filling, you can customize with other fillings like fruit preserves or chocolate if desired.

• How difficult is this recipe for home bakers?

This recipe requires intermediate baking skills. Experienced home bakers who understand working with yeast dough and can handle delicate pastry techniques will find it manageable.

• Can I make Bear Claws ahead of time?

Yes, you can prepare the dough and filling in advance. Store the unbaked pastries in the refrigerator overnight and bake fresh in the morning for the best texture and flavor.

Bear Claws Recipe

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4.9 from 34 reviews

• Total Time: 2 hours 5-10 minutes
• Yield: 12 1x

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Description

Irresistible bear claws pastry weaves German bakery magic into a delectable sweet treat perfect for morning indulgence. Flaky almond-filled crescents promise delightful moments of pure culinary pleasure you will savor with each tender, buttery bite.

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Ingredients

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Dough Ingredients:

• 3.5 cups all-purpose flour
• 2.25 teaspoons active dry yeast
• 1 cup milk, lukewarm
• 1 cup unsalted butter, cold, cut into small pieces
• 2 large eggs
• 1/4 cup sugar
• 1 teaspoon salt

Filling Ingredients:

• 1 cup almond paste
• 1/2 cup powdered sugar
• 1/4 cup all-purpose flour
• 1 egg white
• 1/2 teaspoon almond extract
• 1/4 cup raisins or chopped nuts (optional)

Glaze Ingredients:

• 1 cup powdered sugar
• 2 tablespoons milk or water
• 1/2 teaspoon vanilla extract

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Instructions

1. Activate yeast by dissolving it with a pinch of sugar in lukewarm milk. Allow 5-10 minutes for the mixture to become foamy and fragrant.
2. Combine flour, salt, and remaining sugar in a large mixing bowl. Cut cold butter into the dry ingredients until the texture resembles coarse breadcrumbs.
3. Incorporate beaten eggs into the yeast mixture, then pour this liquid into the flour mixture. Stir until a cohesive dough forms.
4. Transfer dough to a floured surface and knead vigorously for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm environment for approximately 1 hour or until volume doubles.
5. Prepare almond filling by blending almond paste with powdered sugar until well integrated. Mix in egg white and almond extract until smooth. Fold in flour and optional raisins or nuts to create a firm filling.
6. Roll dough into a thin rectangle approximately 1/4 inch thick on a lightly dusted surface.
7. Spread almond filling evenly across the dough, maintaining a small border around the edges.
8. Fold dough over the filling, pressing edges to create a secure seal. Slice into 2-inch wide strips.
9. Make diagonal cuts along each strip, stopping short of complete separation. Gently curve strips to define the “claws”.
10. Arrange pastries on a baking sheet. Drape with a clean kitchen towel and allow to rise for 30 minutes.
11. Preheat oven to 375F (190C). Bake bear claws for 20-25 minutes until achieving a rich golden-brown color.
12. Whisk powdered sugar, milk, and vanilla extract to create a smooth glaze. Brush warm pastries with the glossy mixture.
13. Cool bear claws on a wire rack before serving to allow proper setting and flavor development.

Notes

• Swap almond paste with cashew or sunflower seed butter for nut-free variations, perfect for those with allergies.
• Add cinnamon or cardamom to the filling for extra warmth and depth of flavor that complements the almond notes.
• Ensure yeast is fresh and active by checking the expiration date and using lukewarm milk to activate properly.
• Chill the dough for 30 minutes before rolling to make handling easier and create flakier pastry layers.

• Prep Time: 1 hour 45 minutes
• Cook Time: 20-25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 333 kcal
• Sugar: 23 g
• Sodium: 127 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 55 mg