Almond Bear Claw with Puff Pastry (Printable version)

Crisp, buttery pastries filled with sweet almond paste and topped with crunchy sliced almonds—a bakery classic made simple.

# What You'll Need:

→ For the Filling

01 - 1 cup almond flour
02 - 1/2 cup granulated sugar
03 - 1 large egg white
04 - 2 tablespoons unsalted butter, softened
05 - 1/2 teaspoon pure almond extract
06 - Pinch of salt

→ For the Pastry

07 - 1 sheet frozen puff pastry, thawed (about 8 ounces)

→ For Assembly

08 - 1 large egg, beaten for egg wash
09 - 1/2 cup sliced almonds
10 - 2 tablespoons coarse sugar

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a medium bowl, combine almond flour, granulated sugar, egg white, softened butter, almond extract, and salt. Mix thoroughly until a smooth, uniform paste forms.
03 - On a lightly floured surface, roll out the thawed puff pastry into a 12x12 inch square.
04 - Cut the pastry into 4 equal strips lengthwise, then cut each strip in half crosswise to create 8 rectangles total.
05 - Place approximately 1 tablespoon of almond filling down the center of each rectangle, leaving a 1/2 inch border around all edges.
06 - Fold each rectangle in half lengthwise over the filling. Press edges firmly to seal. Using a sharp knife, make 3 to 4 diagonal cuts along the sealed edge. Gently curve each pastry into a slight arc to fan out the 'claws.'
07 - Transfer pastries to the prepared baking sheet. Brush each bear claw generously with beaten egg, then sprinkle with sliced almonds and coarse sugar if desired.
08 - Bake for 18 to 22 minutes, or until pastries are puffed, deeply golden brown, and cooked through.
09 - Allow bear claws to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

# Expert advice:

01 -
  • The almond paste comes together in minutes and tastes like something from a professional pastry case
  • Using store bought puff pastry means you get bakery results without waking up at dawn
02 -
  • Make sure your puff pastry is completely thawed but still cold when you work with it, or it will shrink in the oven
  • Don't be tempted to overfill the pastries or the almond paste will leak out during baking
03 -
  • Rotate the baking sheet halfway through baking for even golden color
  • Let the pastries cool for at least 10 minutes so the filling sets up slightly

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