Originating in the United States in the mid-1920s, these flaky puff pastries get their name from the oversized claw-like shape. As the dough rises, the sections separate, creating the “claws,” which conceal a homemade, almond flour-based marzipan filling.
Bear Claws
Makes 12 bear claws
Ingredients
- 4 cups (500 grams) all-purpose flour
- 2½ cups (567 grams) cold unsalted butter, cubed
- 2 teaspoons (6 grams) kosher salt
- ¾ cup (180 grams) cold water
- 1 large egg (50 grams)
- 1 teaspoon (5 grams) whole milk
- Marzipan Filling (recipe follows)
- ½ cup (57 grams) sliced almonds
- 2 tablespoons (24 grams) turbinado sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, and salt at low speed just until butter is coated with flour, about 30 seconds. With mixer on running , add ¾ cup (180 grams) cold water in a slow, steady stream just until dough comes together, about 1 minute. (There will still be large pieces of butter.) Cover and refrigerate for 30 minutes.
- On a lightly floured surface, roll dough into an 18x11-inch rectangle. Fold dough into thirds, like a letter. Rotate 90 degrees; roll into an 18x11-inch rectangle, and fold into thirds. Wrap dough in plastic wrap, and refrigerate for at least 1 hour.
- Divide dough in half. On a lightly floured surface, roll half of dough into a 16x11½-inch rectangle. Trim edges of dough so rectangle is 15x11 inches. Cut rectangle in half lengthwise; cut each half of rectangle into 3 (5½x5-inch) rectangles. Repeat with remaining dough.
- Preheat oven to 400°F (200°C). Line 2 rimmed baking sheets with parchment paper.
- In a small bowl, whisk together egg and milk.
- Place Marzipan Filling in a pastry bag; pipe into center of each rectangle. Brush edges with egg wash, and fold dough over filling, pressing edges to seal. Trim edges with a pizza wheel to further seal. Using a sharp knife, make 4 cuts on sealed edge of dough, being careful not to cut through to filling. Transfer to prepared pans, gently curving to spread out cuts. Freeze for 10 minutes.
- Brush tops of dough with egg mixture; sprinkle with almonds and turbinado sugar.
- Bake until golden brown, about 20 minutes. Let cool slightly before serving.
Notes
Bear Claws can be prepared days in advance and frozen until ready to bake.
Note: If the Marizpan Filling is too thick and hard to pipe, use a small paring knife to cut the filling loose from the piping bag.
Note: If the Marizpan Filling is too thick and hard to pipe, use a small paring knife to cut the filling loose from the piping bag.
Marzipan Filling
Makes about 1½ cups
Ingredients
- 2 cups (240 grams) confectioners’ sugar
- 2 cups (192 grams) almond flour
- 2½ tablespoons (35 grams) unsalted butter
- 2 tablespoons (30 grams) amaretto
- 1 large egg white (30 grams)
- 1½ teaspoons (6 grams) almond extract
Instructions
- In the work bowl of a food processor, place confectioners’ sugar and almond flour; process until combined. Add butter and all remaining ingredients; process until mixture comes together. (Mixture will be softer than a typical marzipan.) Use immediately.
If I freeze these should I let them come to room temp. before baking?
Hi Sam,
Yes, you can most definitely freeze these! We suggest wrapping the Bear Claws in plastic wrap then in foil. We usually place it in a freezer bag if it is going to be in the freezer for a while. To defrost, place in the refrigerator the evening before still wrapped. The day of, unwrap, and let come to room temp before serving. Happy Baking!
Thank you, but I’m still a bit confused. Are you saying to bake them and then freeze them or can I freeze them before baking?
We suggest baking them and then freezing them!
So if I’m making them for tomorrow morning I can simply bake them tonight and put them in the fridge overnight?
Hi Sam, Yes! That would work just fine. Happy Baking!
Okay thank you! Do you know if I can reheat them in the oven in the morning?
I noticed there is no yeast in the dough? Is there a reason?
Hey Tammy,
This laminated dough does not have any yeast! We got flaky layers that puffed up just fine without it. We promise it’ll still work great! Happy baking.
Where is the “Pro Tip” located for almond flour?
Hey GiGi,
We’ve added it back in! We apologize for missing it in the first place.
These look fantastic! Can I leave out the amaretto?
Hey Alyssa,
Yes, you can leave out the amaretto, but consider adding in some moisture (trading two tablespoons water for the 2 tablespoons amaretto) just in case this makes your Marzipan a little dry.
The pastry came out so flaky and buttery. This is no fail recipe- it’s so easy to make! I also love the marzipan filling.