How to Make Classic Bear Claw Pastries: A Step-by-Step Guide
Create bakery-worthy delights with golden crusts and melt-in-your-mouth filling.
How to Make Classic Bear Claw Pastries: The Ultimate Guide
Bear claw pastries are a beloved bakery treat known for their flaky, golden layers and sweet almond filling. This step-by-step guide will walk you through everything you need to make bakery-quality bear claws at home, including tips for perfect pastry, tips for shaping, and solutions to common baking challenges. Whether you’re a seasoned baker or new to pastry, you’ll find all the guidance you need right here.
What Are Bear Claw Pastries?
Bear claws are flaky pastries typically stuffed with a sweet almond filling and shaped to resemble a bear’s claw with their distinct slits along one side. They originated in the United States as a variation of Danish pastry and are often finished with a sprinkling of sliced almonds and a generous drizzle of sweet glaze.
Essential Ingredients
Here’s what you’ll need to make classic bear claw pastries:
- Puff Pastry Sheets (store-bought for convenience or homemade for enthusiasts)
- Blanched Almonds (for the filling)
- Granulated Sugar
- Unsalted Butter
- All-Purpose Flour
- Almond Extract
- Salt
- Egg and Egg Yolk (for filling and egg wash)
- Sliced Almonds (for topping)
- Powdered Sugar and Milk (for glaze)
Optional: A splash of vanilla extract or a bit of lemon zest can brighten up the almond filling.
Step-by-Step Instructions
1. Prepare Your Almond Filling
- In a food processor, combine blanched almonds and sugar. Process until the mixture is finely ground, about 1 minute.
- Add butter, flour, almond extract, salt, egg, and egg yolk to the processor. Blend until smooth and creamy. Tip: Ensure a uniform, pipeable consistency.
- Transfer the filling to a pastry bag or a gallon-sized zip-top plastic bag. Set aside.
2. Prepare the Puff Pastry
- Lightly flour your work surface and roll out one sheet of puff pastry to an 11-inch square. Use the natural creases in the dough as guides.
- Cut the rolled pastry into three equal strips (about 3 1/2 inches by 11 inches each).
3. Fill and Shape the Bear Claws
- Snip a 1/2-inch opening in your pastry bag. Pipe a generous line of almond filling down the center of each pastry strip.
- Brush a little egg wash (egg beaten with a splash of water) along one long edge of the dough strips.
- Fold the dough over the filling, sealing the joined edges with your hands. (Leave the ends open now.)
- Cut each filled strip into three pieces (about 1 3/4 inches by 3 1/2 inches).
- On the filled side of each piece, cut three 1/2-inch slits (the claws), being careful not to slice all the way through.
- Arrange the pastries seam side down on a parchment-lined sheet, and gently curve them to fan open the slits for the classic “claw” look.
- Repeat with the second sheet of puff pastry and remaining almond filling.
4. Add Toppings and Bake
- Brush the tops with egg wash to enhance golden browning.
- Sprinkle generously with sliced almonds for crunch and aroma.
- Bake in a preheated oven at 400°F (205°C) for 15-18 minutes, or until the pastries turn golden brown and are puffed up.
5. Glazing the Bear Claws
- Let the pastries cool slightly on the tray.
- Whisk together powdered sugar with a few teaspoons of milk (adjust to desired thickness).
- Drizzle the glaze generously over the cooled bear claws.
Tips for Perfect Bear Claw Pastries
- Chill the pastry: Keep your puff pastry cold until shaping to maintain flakiness.
- Don’t overwork the dough: Handle the dough just enough to shape and seal to avoid tough pastries.
- Seal well: Press edges firmly to keep the almond filling enclosed during baking.
- Bake thoroughly: Ensure pastries are deep golden for the best crisp texture.
- Cool before glazing: This prevents the glaze from melting and running off.
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Bear Claw Pastry: Table At a Glance
| Step | Key Action | Tip |
|---|---|---|
| Prep Almond Filling | Blend all ingredients to smooth paste | Pipeable but not runny is ideal |
| Prepare Puff Pastry | Roll and cut into strips | Work quickly; keep it cold |
| Assemble & Shape | Fill, seal, and cut slits for claws | Cut slits deeply enough for separation |
| Bake | Egg wash, top with almonds, bake | Watch for golden brown color |
| Glaze | Mix powdered sugar & milk; drizzle | Wait until slightly cool to glaze |
Alternative Fillings and Variations
While the almond filling is a classic, bear claws can be customized with other flavors:
- Chocolate-Hazelnut: Replace almond paste with chocolate-hazelnut spread for a decadent twist.
- Fruit Compote: Try filling with thick cherry or raspberry preserves for a fruity variation.
- Pecan or Walnut: Substitute almonds with pecan or walnut paste for a nutty spin.
For extra crunch, top with coarse sugar in addition to sliced nuts before baking.
Serving and Storing Bear Claws
- Serve warm or at room temperature as a breakfast treat, snack, or dessert.
- Bear claws taste best the day they’re baked, but they can be stored in an airtight container for up to 2 days.
- Re-crisp in a 300°F oven for a few minutes if needed.
- Freeze unglazed bear claws for up to 1 month; thaw and glaze before serving.
Frequently Asked Questions
How can I make bear claw pastries ahead?
Bear claws can be assembled and frozen (unglazed) on a baking sheet, then transferred to a freezer bag once firm. Bake from frozen, adding a couple of extra minutes, or thaw in the fridge overnight before baking.
Can I use store-bought almond paste?
Absolutely—store-bought almond paste is convenient and works well. Adjust sugar to taste if your paste is pre-sweetened.
Why did my filling leak out?
This usually happens if the seams aren’t sealed well or if too much filling is used. Be sure to press edges firmly and pipe filling in a thin line.
Can I make these gluten-free?
Use a gluten-free puff pastry and flour for the filling. The rest of the recipe remains unchanged.
What’s the best way to get a shiny golden finish?
Brush generously with egg wash (egg beaten with water or cream) before adding almonds and baking.
Expert Troubleshooting and Tips
- Puff pastry unrolling tips: If using frozen pastry, thaw just until pliable. If it cracks, let it rest at room temperature a few minutes longer.
- Prevent sticking: Dust your surface and rolling pin with flour to prevent the dough from sticking.
- Uniform shape: Use a ruler or the pastry’s creases for neat, even cuts.
- Prevent overfilling: Too much almond filling can cause bursting during baking.
- Even baking: Rotate baking sheets halfway through for even browning.
Tips for Making Bear Claws with Kids
- Kids can help with piping the filling, cutting the claws, and drizzling the glaze.
- Use blunt tools and guide young hands when working with knives or pastry cutters.
- Personalize each bear claw with unique toppings for a fun baking experience.
Final Thoughts
Baking homemade bear claw pastries brings the aroma and flavor of your favorite bakery right into your kitchen. With this guide, you’ll master the essentials of flaky layers, luscious almond filling, and perfect claws—plus all the tips for making your pastries beautiful and delicious every time. Enjoy them fresh and share with friends!
References
- https://houseofnasheats.com/bear-claws/
- https://www.sugarsaltmagic.com/bear-claw-pastry/
- https://www.thepioneerwoman.com/food-cooking/recipes/a63137958/bear-claw-pastry-recipe/
- http://www.bear-hunting.com/2020/12/bear-fat-bear-claw-pastry
- https://www.youtube.com/watch?v=-LUgyZ4U7Fg
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65631380/best-bread-recipes/
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