Introduction

Almond Bear Claws are a delightful pastry treat combining flaky puff pastry with a rich almond paste filling. Topped with sliced almonds and a sweet vanilla glaze, they’re perfect for breakfast or an afternoon snack.

Three almond pastries are placed on a wooden cutting board. Each pastry has a golden-brown flaky crust with visible layers that show the puff pastry texture. The top layers are decorated with sliced almonds that are lightly toasted, giving a mix of light beige and brown colors. There is a shiny, white glaze drizzled over the almonds, adding a glossy look. The pastries appear soft and slightly airy inside with small openings revealing the fluffy inner layers. A few sliced almonds are scattered around the board on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package frozen puff pastry (thawed)
4 oz almond paste
1/4 cup butter
1/4 cup sugar
1 egg
1 tbsp all-purpose flour
1/4 cup sliced almonds
2 tsp coarse sugar
1 1/4 cup powdered sugar (for icing)
3 tbsp milk (for icing)
1 tsp vanilla extract (for icing)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Break the almond paste into smaller chunks and place them in a food processor. Add the butter and sugar, then blend until combined.
Step 2: Crack the egg into a small bowl and lightly beat it. Add half of the beaten egg to the almond mixture, then add the flour and blend until smooth. Scrape the sides with a spatula to ensure everything is mixed well. Set the remaining beaten egg aside for brushing later.
Step 3: On a floured surface, unroll one sheet of puff pastry. Cut along the fold lines into three long strips. Place one strip in front of you and set the others aside.
Step 4: Spread about 2 tablespoons of the almond paste mixture onto half of the puff pastry strip. Fold the bare half over the filled side and press edges together firmly using a fork to seal. Repeat this with the remaining strips.
Step 5: Make four even cuts from the center (filling side) to the opposite sealed edge of each pastry to create the “claw” look. Gently pull the cut sections apart to form a curved shape.
Step 6: Place the Bear Claws on a parchment-lined baking sheet. Brush the tops with the reserved beaten egg. Sprinkle sliced almonds and coarse sugar on top.
Step 7: Bake for 16-18 minutes, until golden brown. Remove from oven and let cool.
Step 8: In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle the icing over cooled Bear Claws in a zigzag pattern. Serve and enjoy!

Tips & Variations

For extra flavor, add a teaspoon of almond extract to the almond paste mixture.
You can substitute sliced almonds with chopped pistachios or hazelnuts for a different nutty twist.
Ensure the puff pastry is well chilled before baking to help it puff up nicely.

Storage

Store leftover Almond Bear Claws in an airtight container at room temperature for up to 2 days. You can reheat them in a 350°F (175°C) oven for 5-7 minutes to refresh the crispiness. The icing may soften slightly after reheating but will still be delicious.

How to Serve

Three golden brown pastries with a flaky texture sit on a wooden cutting board. Each pastry is topped with a shiny glaze and scattered sliced almonds. The pastries have visible layers showing their light, airy inside. Some almonds have fallen off onto the board. The scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the almond filling without a food processor?

Yes, you can mix the almond paste, butter, sugar, egg, and flour by hand using a fork or pastry blender until smooth, though a food processor makes the process quicker and creamier.

Can I freeze the Bear Claws before baking?

Absolutely. Prepare the Bear Claws as instructed, then freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.