Almond Bear Claw with Puff Pastry (Print Version)

Buttery puff pastry filled with sweet almond paste and topped with crunchy sliced almonds for a classic bakery treat.

# 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 tbsp unsalted butter, softened
05 - 1/2 tsp pure almond extract
06 - Pinch of salt

→ For the Pastry

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

→ For Assembly

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

# How to Cook:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine almond flour, sugar, egg white, softened butter, almond extract, and salt. Mix until smooth paste forms.
03 - On a lightly floured surface, roll thawed puff pastry into a 12x12 inch square.
04 - Cut pastry into 4 equal strips, then cut each strip in half to create 8 rectangles.
05 - Place about 1 tablespoon almond filling down center of each rectangle, leaving border around edges.
06 - Fold each rectangle in half lengthwise, covering filling. Seal edges by pressing gently.
07 - With sharp knife, make 3-4 cuts along sealed edge of each pastry. Gently curve pastries into slight arc to fan out toes.
08 - Transfer to prepared baking sheet. Brush each bear claw with beaten egg, sprinkle with sliced almonds and coarse sugar.
09 - Bake 18-22 minutes until puffed and golden brown.
10 - Allow to cool slightly before serving.

# Expert Advice:

01 -
  • The store bought puff pastry shortcut means you get bakery worthy results without spending hours laminating dough
  • That homemade almond filling puts the expensive bakery versions to shame, and you can customize the sweetness exactly how you like it
02 -
  • Working with cold puff pastry is crucial. If it gets too warm and sticky, pop it in the fridge for 10 minutes and try again
  • The almond filling can be made ahead and refrigerated for up to 3 days, which actually makes assembly faster and easier
03 -
  • Use a very sharp knife for the claw cuts and press down firmly rather than sawing back and forth
  • Room temperature filling spreads more evenly, so let it sit out for 10 minutes if it has been refrigerated

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