thepioneerwoman
Bear Claw Pastry
These bear claw pastries are easy because they're made with puff pastry! Stuffed with almond filling and drizzled with glaze, this is a sweet breakfast recipe.
👥 18 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●food processor
- ●knife
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 400°F. Line 3 baking sheets with parchment paper.
2
For the almond filling: In a food processor, combine the blanched almonds and granulated sugar, and process until finely ground, about ⏱️ 1 minute. Add the butter, flour, almond extract, salt, egg, and egg yolk, and process until smooth. Transfer the filling to a pastry bag or 1-gallon zip-top plastic bag, and set aside.
large egg, plus 1 egg yolk1large egg, beaten1
3
For the bear claws: On a lightly floured work surface, roll out 1 of the puff pastry sheets to an 11-inch square. Using the creases left on the dough from being folded as a guide, cut the puff pastry into 3 equal strips (about 3 1/2 inches by 11 inches).
4
Cut a 1/2-inch opening at the tip of the pastry bag. Pipe a line of the almond filling down the center of each pastry strip. Lightly brush some egg wash along one of the long edges. Fold one long side of the dough over the filling to encase it; seal the two joined long edges using your hands (there's no need to seal the shorter ends). Using a small, sharp knife, cut each of the strips into 3 pieces (about 1 3/4 inches by 3 1/2 inches), then cut 3 slits (about 1/2 inch) in the filled side of each pastry, leaving the sealed side intact. Be sure to cut just to the center of the pastry. Transfer the pastries to a lined baking sheet (6 on each) and curve them back a little to open up the “claws.” Repeat the process with the second sheet of puff pastry and remaining almond filling.
large egg, plus 1 egg yolk1large egg, beaten1
5
Brush the tops of the pastries with the remaining egg wash and scatter over the sliced almonds. Chill in the fridge for at least ⏱️ 30 minutes and up to ⏱️ 12 hours (if chilling longer than ⏱️ 2 hours, cover with plastic); the puff pastry should be firm to the touch after chilling.
large egg, plus 1 egg yolk1large egg, beaten1
6
Bake 1 pan at a time until the tops are golden brown, 16 to ⏱️ 18 minutes. The filling will spread out a little as the bear claws bake. If desired, tear away any crispy edges and use a skewer to push any filling back into the opened slits while still warm. Allow the claws to cool completely on a wire rack, about ⏱️ 15 minutes.
7
For the glaze: Meanwhile, place the powdered sugar in a small bowl and whisk in the milk a little at a time until the glaze reaches a pourable, glue-like consistency. Drizzle the glaze over the cooled pastries in a zigzag pattern.
Nutrition Facts
calories
350 Calories
fat Content
23 g
fiber Content
2 g
sugar Content
16 g
sodium Content
164 mg
protein Content
6 g
trans Fat Content
0 g
cholesterol Content
44 mg
carbohydrate Content
29 g
saturated Fat Content
7 g
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