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.
Ingredients
Scale
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
Instructions
- 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.
- Combine flour, salt, and remaining sugar in a large mixing bowl. Cut cold butter into the dry ingredients until the texture resembles coarse breadcrumbs.
- Incorporate beaten eggs into the yeast mixture, then pour this liquid into the flour mixture. Stir until a cohesive dough forms.
- 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.
- 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.
- Roll dough into a thin rectangle approximately 1/4 inch thick on a lightly dusted surface.
- Spread almond filling evenly across the dough, maintaining a small border around the edges.
- Fold dough over the filling, pressing edges to create a secure seal. Slice into 2-inch wide strips.
- Make diagonal cuts along each strip, stopping short of complete separation. Gently curve strips to define the “claws”.
- Arrange pastries on a baking sheet. Drape with a clean kitchen towel and allow to rise for 30 minutes.
- Preheat oven to 375F (190C). Bake bear claws for 20-25 minutes until achieving a rich golden-brown color.
- Whisk powdered sugar, milk, and vanilla extract to create a smooth glaze. Brush warm pastries with the glossy mixture.
- 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