Print

Almond Bear Claw Pastry with Puff Pastry and Almond Filling Recipe

Print Recipe

★★★★★

4.4 from 127 reviews

This Almond Bear Claw recipe features flaky puff pastry filled with a smooth almond paste mixture, topped with sliced almonds and coarse sugar, and finished with a sweet vanilla icing drizzle. Perfect for a delightful breakfast pastry or an elegant snack.

Ingredients

Scale

Pastry and Filling

  • 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

Toppings

  • 1/4 cup sliced almonds
  • 2 tsp coarse sugar

Icing

  • 1 1/4 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 400° F to ensure it is hot enough for crisp and flaky puff pastry baking.
  2. Prepare Almond Filling: Break the almond paste into smaller chunks and place in a food processor. Add butter and sugar, then blend to combine smoothly.
  3. Add Egg: Crack the egg into a small bowl and lightly beat it. Add half of this beaten egg to the almond mixture and process again. Save the remaining half of the beaten egg for brushing the pastries later.
  4. Add Flour: Add the all-purpose flour to the almond mixture and blend until smooth. Scrape the sides with a spatula to ensure even mixing.
  5. Cut Puff Pastry: On a floured surface, unroll the thawed puff pastry sheet, and cut along the perforated lines to yield three long rectangular pieces per sheet.
  6. Fill Pastry: Take one piece of puff pastry and spread about two tablespoons of the almond paste mixture on half of it. Fold the other half over the filling and seal the edges by pressing with a fork, similar to making a pop tart. Repeat for all pieces.
  7. Shape Bear Claw: Make four evenly spaced cuts from the center fold edge outward to the sealed edge, cutting all the way through. Gently pull these strips apart and curve them to create a claw shape.
  8. Prepare Baking Sheet: Line a baking sheet with parchment paper and arrange the shaped bear claws on it spaced evenly.
  9. Brush with Egg Wash and Add Toppings: Brush the top of each bear claw with the remaining beaten egg. Sprinkle sliced almonds and coarse sugar evenly over the tops.
  10. Bake: Bake in the preheated oven for 16-18 minutes until golden brown and puffed.
  11. Cool: Remove bear claws from the oven and allow them to cool completely on a wire rack.
  12. Make Icing: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and slightly runny for drizzling.
  13. Drizzle Icing: Once the bear claws are fully cooled, drizzle the icing over each pastry in a zigzag pattern using a spoon.
  14. Serve: Enjoy your freshly baked, almond-flavored bear claws as a delicious breakfast or snack.

Notes

  • Ensure your puff pastry is thoroughly thawed before working with it to prevent tearing.
  • Using a food processor helps achieve a smooth almond paste filling quickly.
  • Be careful not to overfill the pastries to avoid leaking during baking.
  • Allow pastries to cool completely before icing to prevent the glaze from melting off.
  • You can substitute coarse sugar topping with turbinado sugar or omit if unavailable.
  • Store leftover bear claws in an airtight container at room temperature for up to 2 days.

Keywords: almond bear claw, puff pastry recipe, almond pastry, breakfast pastry, easy almond bear claw

Find it online: https://bakedbylisa.com/almond-bear-claw-pastry-with-puff-pastry-and-almond-filling-recipe/