Almond Bear Claw with Puff Pastry (Print Version)

Flaky puff pastry filled with sweet almond paste and topped with crunchy almonds.

# What You'll Need:

→ Almond 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

→ Pastry

07 - 1 sheet (approximately 9 oz) frozen puff pastry, thawed

→ Assembly

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

# How-To Steps:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine almond flour, sugar, egg white, softened butter, almond extract, and salt in a medium bowl. Mix thoroughly until a smooth, spreadable paste forms.
03 - Roll out the thawed puff pastry on a lightly floured surface into a 12x12 inch square.
04 - Cut the pastry into 4 equal strips, then cut each strip in half crosswise to create 8 rectangles.
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 3-4 diagonal cuts along the sealed edge to create the claw effect. Gently curve each pastry into a slight arc to fan out the toes.
07 - Transfer pastries to the prepared baking sheet. Brush each bear claw generously with beaten egg. Sprinkle with sliced almonds and coarse sugar if desired.
08 - Bake for 18-22 minutes until puffed and deeply golden brown.
09 - Allow pastries to cool on the baking sheet for 5 minutes before serving.

# Expert Tips:

01 -
  • The almond paste comes together in minutes and tastes infinitely better than anything from a tube
  • Using store bought puff pastry means impressive results with zero stress
  • These freeze beautifully before baking, so you can have fresh pastry on demand
02 -
  • Keep everything cold while you work, warm pastry won't puff properly and you'll end up with flat pastries
  • The filling can be made a day ahead and kept refrigerated, which actually makes it easier to work with
  • If your pastry gets too soft while you're working, pop the whole baking sheet in the fridge for 10 minutes
03 -
  • Use a ruler when cutting your pastry rectangles, uniform sizes mean even baking and better presentation
  • Freeze any unbaked extras on the baking sheet, then transfer to a bag and bake from frozen for 5 extra minutes

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