Try this melt-in-your-mouth delicious Almond Bear Claw pastry recipe! Easy to make, flaky, and irresistible.
Almond Bear Claw
Although this Almond Bear Claw recipe looks super fancy, let me assure you that it’s so simple to make!
Puff pastry combined with a few other ingredients is all you need for this impressive delicacy! Grab some almond paste, butter, sugar, eggs, and almonds – and don’t forget the puff pastry!
This bear claw makes a nice addition to a weekend brunch and special addition to a holiday brunch. You’ll definitely want to keep this recipe on hand for those times when you need a simple but impressive idea!
Recipe for Almond Bear Claw
- almond paste
- unsalted butter
- granulated sugar
- large egg
- all-purpose flour
- sheet puff pastry
- sliced almonds
- coarse sugar
How to make Almond Bear Claw
- Preheat the oven to 400°F. Line a baking sheet with parchment paper, set aside.
- Break up the almond paste into smaller chunks and place into a food processor along with the butter and sugar. Pulse until chopped fine. Add in half of the beaten egg and flour, process until smooth.
- Lay the puff pastry out onto the parchment-lined sheet tray. Spread the almond paste mixture over half of the puff pastry sheet, leaving an inch perimeter around the pastry. Fold the pastry over the filling, crimp the edges together. Roll the edge under the bottom seam to make sure it is sealed.
- Cut 4 lines ¾ of the way through the pastry to form the “claw”, there should be five fingers. Fan out the pastry slightly to separate the claws. Brush with the remaining egg all over. Sprinkle the sliced almonds and coarse sugar on top.
- Bake for 16-18 minutes until golden brown.
- Let cool and serve.
Almond Bear Claw: Questions & Answers
If you have questions about making this Almond Bear Claw pastry recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.
- How do you store bear claws?
These can be stored in a covered container at room temperature for up to 3 days.
- Can I freeze this bear claw recipe?
Yes, you can. After baking and allowing them to cool completely, wrap each bear claw individually in plastic wrap or wax paper and then in aluminum foil. You can freeze them for up to a month.
A few notes to consider
- You can also roll this into a log, making sure all the edges are crimped together and slice that way for another style of serving.
- Since we cut the pastry to form the bear claw, some of the fillings will seep out. That is okay and is to be expected. Cut off any excess filling to form a uniform looking pastry before servings.
How did you like this recipe?
Isn’t this an impressive addition to brunch?! And the best part is how easy it is to make – and people will think you fussed! Comment down below with your experience, or feel free to ask me any questions if you’re having trouble. Y’all know I’m happy to help!
Other recipes you may enjoy
- Brunch Pizza
- Blackberry Lemon Coffee Cake
- Cinnamon Roll Crumb Cake
- Omelet in a Bag
- Breakfast Egg Muffins
Almond Bear Claw
Try this melt-in-your-mouth delicious Almond Bear Claw pastry recipe! Easy to make, flaky, and irresistible.
Ingredients
- 4 ounces almond paste
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1 egg, lightly beaten, divided
- 1 tablespoon all-purpose flour
- 1 sheet puff pastry, thawed
- 1/4 cup sliced almonds
- 2 teaspoons coarse sugar
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper, set aside.
- Break up the almond paste into smaller chunks and place into a food processor along with the butter and sugar. Pulse until chopped fine. Add in half of the beaten egg and flour, process until smooth.
- Lay the puff pastry out onto the parchment-lined sheet tray. Spread the almond paste mixture over half of the puff pastry sheet, leaving an inch perimeter around the pastry. Fold the pastry over the filling, crimp the edges together. Roll the edge under the bottom seam to make sure it is sealed.
- Cut 4 lines three-fourths of the way through the pastry to form the “claw”, there should be five fingers. Fan out the pastry slightly to separate the claws. Brush with the remaining egg all over. Sprinkle the sliced almonds and coarse sugar on top.
- Bake for 16-18 minutes until golden brown.
- Let cool and serve.
Notes
- You can also roll this into a log, making sure all the edges are crimped together and slice that way for another style of serving.
- Since we cut the pastry to form the bear claw, some of the fillings will seep out. That is okay and is to be expected. Cut off any excess filling to form a uniform looking pastry before servings.
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 314Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 62mgSodium: 32mgCarbohydrates: 28gFiber: 2gSugar: 20gProtein: 5g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
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