Homemade Puff Pastry Bear Claws: A Deliciously Flaky Treat

Bear claws, those irresistibly flaky pastries filled with almond paste and topped with sliced almonds, are a classic bakery treat. But what if you could make them at home, even better than the ones you buy? With this recipe, you can! Using store-bought puff pastry, these bear claws are surprisingly easy to make and incredibly delicious. The warm, nutty almond filling, combined with the crisp, buttery pastry, makes for a truly unforgettable dessert or breakfast treat.

## Why You’ll Love This Recipe

* **Easy to Make:** Store-bought puff pastry simplifies the process, making these bear claws achievable for bakers of all skill levels.
* **Impressive Results:** Despite their simplicity, these pastries look and taste incredibly impressive, perfect for special occasions or weekend brunch.
* **Customizable:** You can easily adapt the filling and toppings to your preferences, creating your own unique version of the classic bear claw.
* **Deliciously Flaky:** The puff pastry ensures a light, airy, and perfectly flaky texture that melts in your mouth.
* **Homemade Taste:** Freshly baked, these bear claws taste significantly better than store-bought versions, offering a superior flavor experience.

## Ingredients You’ll Need

**For the Pastry:**

* **1 package (14.1 ounces) puff pastry sheets, thawed:** This is the foundation of our bear claws. Make sure to thaw it properly according to package instructions. Improper thawing can result in a gummy or tough pastry.
* **All-purpose flour, for dusting:** A light dusting of flour prevents the puff pastry from sticking to your work surface.

**For the Almond Filling:**

* **1 cup almond paste:** Almond paste provides the signature nutty flavor of bear claws. Look for it in the baking aisle of most supermarkets. If you can’t find it, you can also make your own (recipe below!).
* **1/4 cup unsalted butter, softened:** Softened butter helps create a smooth and creamy almond filling.
* **1/4 cup granulated sugar:** Sugar adds sweetness to the filling and helps it caramelize slightly during baking.
* **1 large egg yolk:** The egg yolk adds richness and binds the filling together.
* **1 teaspoon almond extract:** Almond extract enhances the almond flavor of the filling.
* **1 tablespoon heavy cream:** Heavy cream adds moisture and helps to create a smoother consistency.

**For the Egg Wash & Topping:**

* **1 large egg, beaten:** The egg wash gives the bear claws a golden-brown, glossy finish.
* **2 tablespoons sliced almonds:** Sliced almonds add a crunchy texture and visual appeal.
* **Powdered sugar, for dusting (optional):** A light dusting of powdered sugar after baking adds a touch of sweetness and elegance.

## Equipment You’ll Need

* **Baking sheet:** To bake the bear claws.
* **Parchment paper:** To line the baking sheet and prevent sticking.
* **Rolling pin:** To slightly flatten the puff pastry.
* **Sharp knife or pizza cutter:** To cut the pastry into shapes.
* **Mixing bowl:** To prepare the almond filling.
* **Pastry brush:** To apply the egg wash.

## Step-by-Step Instructions

**1. Prepare the Almond Filling:**

* In a medium mixing bowl, combine the almond paste, softened butter, granulated sugar, egg yolk, almond extract, and heavy cream.
* Use an electric mixer or a sturdy spoon to mix until the ingredients are well combined and the filling is smooth.
* If the almond paste is too firm, microwave the mixture for 5-10 seconds to soften it slightly, but be careful not to melt the butter.

**2. Prepare the Puff Pastry:**

* Preheat your oven to 375°F (190°C).
* Line a baking sheet with parchment paper.
* Lightly flour a clean, flat surface.
* Unfold one sheet of puff pastry onto the floured surface.
* Gently roll out the puff pastry slightly to even it out and make it a little thinner (about 12×12 inches).
* Use a sharp knife or pizza cutter to cut the puff pastry into 6 equal squares.

**3. Assemble the Bear Claws:**

* Place a generous tablespoon of almond filling in the center of each puff pastry square.
* Fold one corner of the square over to the opposite corner to form a triangle.
* Gently press the edges of the triangle to seal them, using a fork if necessary. (A little water on the edges can help the seal).
* Make three to four cuts along the curved edge of the triangle, being careful not to cut all the way through. These cuts will form the “claws”.
* Carefully transfer the bear claws to the prepared baking sheet, spacing them evenly apart.

**4. Egg Wash and Topping:**

* In a small bowl, beat the egg for the egg wash.
* Brush the tops of the bear claws with the beaten egg.
* Sprinkle the sliced almonds evenly over the tops of the bear claws, pressing them lightly into the egg wash to help them adhere.

**5. Bake the Bear Claws:**

* Bake in the preheated oven for 18-22 minutes, or until the bear claws are golden brown and puffed up.
* Keep a close eye on them during baking, as the baking time may vary depending on your oven.

**6. Cool and Serve:**

* Remove the baking sheet from the oven and let the bear claws cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
* Once cooled, dust with powdered sugar, if desired.
* Serve immediately and enjoy!

## Tips for Success

* **Keep the Puff Pastry Cold:** Puff pastry is easier to work with when it’s cold. If it becomes too soft, return it to the refrigerator for a few minutes to firm up.
* **Don’t Overfill:** Overfilling the bear claws can cause the filling to leak out during baking.
* **Seal the Edges Well:** Make sure to seal the edges of the triangles tightly to prevent the filling from escaping.
* **Proper Thawing:** Allow your puff pastry to fully thaw in the refrigerator, usually for several hours or overnight. Do not thaw at room temperature.
* **Don’t Overbake:** Overbaking can result in dry, hard bear claws. Bake until golden brown and puffed, but not burnt.
* **Use Good Quality Almond Paste:** The quality of the almond paste will significantly impact the flavor of the bear claws. Look for a high-quality brand with a good almond flavor.

## Variations and Substitutions

* **Different Fillings:** Experiment with different fillings, such as chocolate hazelnut spread, fruit preserves, or cream cheese filling.
* **Nuts:** Use different types of nuts for topping, such as chopped pecans, walnuts, or macadamia nuts.
* **Glaze:** Instead of powdered sugar, you can drizzle the bear claws with a simple glaze made from powdered sugar and milk.
* **Spices:** Add a pinch of cinnamon, nutmeg, or cardamom to the almond filling for a warm, spiced flavor.
* **Citrus Zest:** Add some orange or lemon zest to the almond filling for a brighter, more vibrant flavor.
* **Make Your Own Almond Paste:** While using store-bought almond paste is the easiest option, you can easily make your own. Here’s a simple recipe:
* 1 cup blanched almonds
* 1 cup powdered sugar
* 1/4 teaspoon almond extract
* 2-3 tablespoons water

*Instructions:* Grind the almonds and powdered sugar in a food processor until finely ground. Add the almond extract and water, one tablespoon at a time, until the mixture forms a smooth paste. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes before using.

## Serving Suggestions

* Serve warm or at room temperature.
* Pair with a cup of coffee, tea, or milk.
* Enjoy as a dessert, breakfast pastry, or afternoon snack.
* Serve with fresh fruit or whipped cream.
* Package them up nicely for a homemade gift.

## Storage Instructions

* **Store:** Store cooled bear claws in an airtight container at room temperature for up to 2 days.
* **Freeze:** For longer storage, freeze cooled bear claws in an airtight container for up to 2 months. Thaw completely before serving. They may lose some of their crispness after freezing, but they will still taste delicious. You can also reheat them in a low oven to restore some of their crispness.

## Making Ahead

You can prepare the almond filling and store it in the refrigerator for up to 2 days in advance. You can also assemble the bear claws and freeze them unbaked. When ready to bake, thaw them slightly and then bake as directed, adding a few extra minutes to the baking time.

## Recipe Card

**Yields:** 12 bear claws
**Prep time:** 20 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 1 package (14.1 ounces) puff pastry sheets, thawed
* All-purpose flour, for dusting
* 1 cup almond paste
* 1/4 cup unsalted butter, softened
* 1/4 cup granulated sugar
* 1 large egg yolk
* 1 teaspoon almond extract
* 1 tablespoon heavy cream
* 1 large egg, beaten
* 2 tablespoons sliced almonds
* Powdered sugar, for dusting (optional)

**Instructions:**

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine almond paste, softened butter, sugar, egg yolk, almond extract, and heavy cream until smooth.
3. Lightly flour a surface. Unfold puff pastry sheet and roll it out slightly. Cut into 6 equal squares.
4. Place a tablespoon of almond filling in the center of each square. Fold one corner over to the opposite corner to form a triangle. Seal edges.
5. Make 3-4 cuts along the curved edge to create “claws.”
6. Transfer to prepared baking sheet.
7. Brush with beaten egg and sprinkle with sliced almonds.
8. Bake for 18-22 minutes, or until golden brown.
9. Cool on baking sheet before transferring to a wire rack.
10. Dust with powdered sugar (optional) and serve.

## Conclusion

These homemade puff pastry bear claws are a delightful treat that’s surprisingly easy to make. With their flaky crust, delicious almond filling, and beautiful presentation, they’re sure to impress your family and friends. So, gather your ingredients, follow these simple steps, and enjoy the taste of freshly baked bear claws in the comfort of your own home! Happy baking!