Almond Bear Claw with Puff Pastry (Print Version)

Crispy, 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 (110 g) almond flour
02 - 1/2 cup (100 g) 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 (about 8 oz) frozen puff pastry, thawed

→ For Assembly

08 - 1 large egg, beaten
09 - 1/2 cup (40 g) sliced almonds
10 - 2 tablespoons coarse sugar

# How to Make It:

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 - Roll thawed puff pastry on lightly floured surface 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 - Make 3-4 cuts along sealed edge with sharp knife to create claw effect. 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 for 18-22 minutes until puffed and golden brown.
10 - Allow to cool slightly before serving.

# Expert Advice:

01 -
  • They look impressive but come together in under an hour, making you look like a pastry pro with minimal effort
  • The combination of crisp, flaky layers and sweet almond filling is basically breakfast heaven
02 -
  • If your puff pastry gets too warm while working, pop it back in the fridge for 10 minutes—it'll bake up flakier and hold its shape better
  • Make the cuts before curving the pastry, or the filling might squeeze out through the slits
03 -
  • Work quickly and keep everything cold—warm pastry means sad, flat bear claws instead of puffed, flaky ones
  • The coarse sugar isn't just for sweetness, it creates that irresistible crackly crunch on top

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