Description
Enjoy a delightful homemade Almond Bear Claw made with flaky puff pastry and a rich almond filling. This baked treat combines the buttery goodness of puff pastry with a smooth almond paste filling, topped with sliced almonds and a sweet glaze, perfect for a morning treat or a special brunch.
Ingredients
Scale
Puff Pastry and Base
- 1 sheet Frozen Puff Pastry (Fresh dough gives an even better texture!)
- 2 tablespoons Butter (Unsalted is best for controlling salt levels.)
- 1 large Egg (Flax egg works for vegan versions.)
- 3 tablespoons All-Purpose Flour (Substitute with gluten-free flour if needed.)
Almond Filling
- 1 cup Almond Paste (Try marzipan for added sweetness.)
- 1/2 cup Sugar (Adjust to taste.)
Toppings and Glaze
- 1/4 cup Sliced Almonds (Chopped hazelnuts can be a fun alternative.)
- 2 tablespoons Coarse Sugar (Optional.)
- 1 cup Powdered Sugar (Mix with milk for ideal consistency.)
- 2 tablespoons Milk (Any non-dairy milk works too.)
- 1 teaspoon Vanilla Extract (Almond extract can enhance almond flavor.)
Instructions
- Preheat the Oven: Begin by setting your oven temperature to 400°F (200°C) to ensure it’s perfectly hot for baking the bear claws.
- Prepare the Almond Filling: In a food processor, blend together the almond paste, butter, and sugar until the mixture is smooth and creamy. This forms the rich almond filling that will be the heart of your bear claw.
- Add Egg to Filling: Beat one egg and fold half of it into the almond mixture, keeping the rest aside to use as an egg wash later. This adds moisture and helps bind the filling.
- Prepare Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface and slice it into three rectangular pieces, making them ready to be filled and folded.
- Fill and Shape: Spread the almond filling on half of each rectangular pastry piece. Fold the other half over the filling and crimp the edges to seal it tightly.
- Create Claw Cuts: Using a sharp knife, make several small cuts on the folded pastry to mimic the classic bear claw shape, allowing steam to escape during baking.
- Apply Egg Wash and Add Toppings: Brush the tops of the pastries with the reserved egg wash, then sprinkle sliced almonds and coarse sugar on top to add texture and sweetness.
- Bake: Place the pastries on a baking tray lined with parchment paper and bake them in the preheated oven for 16-18 minutes, or until golden brown and puffed.
- Glaze and Cool: Once baked, allow the bear claws to cool slightly. Prepare the glaze by mixing powdered sugar with milk and vanilla extract, then brush this over the pastries for a sweet, glossy finish.
Notes
- For a vegan version, substitute the egg with a flax egg and use non-dairy milk in the glaze.
- Fresh puff pastry can be used instead of frozen for a flakier texture.
- Marzipan can be substituted for almond paste to increase sweetness.
- Adjust sugar quantities in the filling and glaze according to taste preference.
- Coarse sugar topping is optional but adds a nice crunch.
- Chopped hazelnuts or other nuts can replace sliced almonds for a different flavor.
