For an extra layer of flavor, consider adding a pinch of cardamom or cinnamon to the almond filling. Ensure the puff pastry is cold before working with it to maintain its flakiness. Serve warm with a dusting of powdered sugar for an elegant finish.
Puff Pastry Bear Claws
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS9
Embark on a delightful culinary adventure with these exquisite Puff Pastry Bear Claws. A symphony of flaky pastry and rich almond filling, these treats are perfect for a sophisticated brunch or a comforting dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol90 mg
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Fiber1 g
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Protein10 g
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Saturated Fat7 g
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Sodium88 mg
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Sugar12 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepIn a bowl, beat together ⅓ cup superfine sugar and softened butter with an electric mixer until the mixture is light and fluffy. (5 minutes) Add egg yolks and beat well. Mix in almond extract. Gently stir in ground almonds and flour until a thick, paste-like consistency is achieved.
03
StepCut the puff pastry sheet into 8 equal squares. Place 1 tablespoon of the almond mixture in the lower center of each square. Fold the pastry over the filling, pressing the edges firmly to seal. Make three ½-inch cuts, equally spaced on the bottom edge of each pastry, to form the 'claws'. Carefully transfer the pastries to a baking sheet.
04
StepIn a separate bowl, whisk the whole egg and water together. Brush this egg wash evenly over each bear claw. Sprinkle generously with the remaining 2 tablespoons of superfine sugar and sliced almonds.
05
StepBake in the preheated oven until the pastries are beautifully puffed and golden brown. (15-20 minutes) Allow to cool slightly before serving.
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RECIPE REVIEWS
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Please Rate
Kolby Reichel
Jun 30, 2025My kids loved helping me make the 'claws'. A fun and tasty activity!
Henri Ebert
Jun 30, 2025These were a hit at my brunch! Everyone loved the almond filling.
Chaya Abernathy
Jun 29, 2025I added a bit of orange zest to the filling, and it was delicious!
Magdalen Wilderman
Jun 26, 2025The almond filling was a bit too sweet for my taste. I'll reduce the sugar next time.
Vallie Predovic
Jun 21, 2025The recipe was easy to follow, and the bear claws turned out perfectly golden brown.
Tomas Thompson
Jun 18, 2025Next time, I'll try using different extracts, like vanilla or lemon, for a variation.
Gino Hartmann
Jun 14, 2025I had some leftover pastry cream, so I used that as filling instead of almond and it was divine.
Dariana Prosacco
Jun 13, 2025These are so much better than the ones I buy at the bakery!