Introduction

Oh, those glorious bakery treats! You know, the ones with the flaky layers and that sweet, nutty filling? My heart does a little happy dance just thinking about them. And guess what? You don’t need to brave the early morning bakery crowds or wrestle with complicated pastry dough to enjoy that delightful experience. Today, we’re diving into a recipe that’s so wonderfully simple, it feels like a delicious secret. Get ready to whip up some incredibly easy Almond Bear Claws that are perfect for a weekend brunch, a sweet afternoon pick-me-up, or even a thoughtful homemade gift. I promise, these are going to become your new go-to treat!

Why You’ll Love This Recipe

Fast: From start to finish, you’ll have these beauties ready in a flash.
Easy: Seriously, if you can unroll puff pastry, you can make these!
Giftable: Package them up in a pretty box, and you’ve got an instant heartwarming present.
Crowd-Pleasing: Who can resist a warm, almond-filled pastry? Everyone will be asking for seconds!

Ingredients

Let’s gather our goodies. These simple ingredients come together to create something truly magical:

4 ounces almond paste: This is the heart of our filling, giving it that rich, sweet almond flavor. Look for it in the baking aisle!
¼ cup unsalted butter: Softened, it makes the filling super smooth and creamy.
¼ cup granulated sugar: Just a touch of sweetness to balance the almond paste.
1 egg, lightly beaten, divided: We’ll use the yolk for richness in the filling and the white as our “glue.”
1 tablespoon all-purpose flour: This helps bind our delicious almond filling.
1 sheet puff pastry, thawed: The secret to those amazing flaky layers! Make sure it’s thawed according to package directions.
¼ cup sliced almonds: For that perfect crunchy topping.
2 teaspoons coarse sugar: For a beautiful sparkle and extra crunch. Turbinado or sanding sugar works great here!

How to Make It

Alright, apron on, let’s get baking! It’s a straightforward process that’s as enjoyable as the final product.

Whip up the filling: In a medium bowl, grab your mixer (or a sturdy whisk) and beat together the almond paste, softened unsalted butter, and granulated sugar until everything is beautifully smooth and creamy. It should look like a delicious, spreadable paste.
Add the richness: Now, stir in the egg yolk (remember to save that egg white for later!) and the all-purpose flour. Mix until everything is just combined. Don’t overmix; we want to keep things tender.
Prep your pastry: Lightly flour your clean countertop or a large cutting board. Gently unfold your thawed puff pastry sheet. It’s already so cooperative!
Spread the love: Evenly spread your glorious almond paste mixture all over the puff pastry. I like to leave about a ½-inch border on all sides – this helps keep all that yummy filling inside.
Get sticky (in a good way!): Brush the reserved egg white lightly over that ½-inch border you left. This acts as the perfect glue to seal our pastry roll.
Almond crunch time: Sprinkle the sliced almonds evenly over the almond paste mixture. Don’t be shy!
Sweet sparkle: Now for the crowning glory – sprinkle the coarse sugar over the almonds. This is what gives them that irresistible bakery look and a delightful crunch.
Roll it up: Starting from one of the longer sides, tightly roll up the puff pastry. Think of it like a jelly roll, but with a much tastier filling!
Slice and shape: Using a sharp knife, cut the roll into 8 equal slices. They’ll look like little pinwheels right now.
Ready for the oven: Place the slices cut-side up on a baking sheet that you’ve lined with parchment paper. This makes cleanup a breeze and prevents sticking.
Gentle press: With your thumb, gently press down on the center of each pastry. This helps them flatten out just a bit and gives them that classic “bear claw” shape.
Bake to golden perfection: Pop them into a preheated oven at 375°F (190°C). Bake for about 15-20 minutes, or until they’re beautifully puffed and a lovely golden brown. Keep an eye on them – ovens can be a bit tricky!

Substitutions & Additions

Feeling creative? Here are some fun ways to mix things up:

Nutty Variations: Instead of just almonds, try a mix of chopped walnuts or pecans with the sliced almonds for the topping.
Citrus Zest: A little bit of lemon or orange zest (about ½ teaspoon) stirred into the almond filling adds a bright, fresh note.
Jammy Swirl: Before rolling, you could spread a thin layer of your favorite fruit jam (apricot or raspberry would be divine!) over the almond filling for an extra layer of flavor.
Glaze It: Once cooled, you can drizzle them with a simple powdered sugar glaze (powdered sugar + a tiny bit of milk or lemon juice) for an extra sweet touch.

Tips for Success

A few little tricks to ensure your bear claws are absolutely perfect:

Don’t Overwork the Puff Pastry: Handle it as little as possible to keep those layers light and airy.
Proper Thawing: Make sure your puff pastry is fully thawed but still cold. If it gets too warm, it can be difficult to work with and won’t puff up as nicely.
Sharp Knife is Key: Use a sharp knife to cut the roll, otherwise, you might squish the layers.
Prep Ahead: You can make the almond filling a day in advance and store it in an airtight container in the refrigerator. Just bring it to room temperature slightly before spreading. You can also assemble the unbaked pastries and freeze them on a baking sheet until firm, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

How to Store It

These are best enjoyed fresh, but if you happen to have any leftovers (which is unlikely, in my house!), store them in an airtight container at room temperature for 2-3 days. They might lose a little bit of their crispness over time, but they’ll still be delicious!

FAQs

Can I make these without almond paste?

While almond paste is what gives these their classic flavor, you could try a mixture of finely ground almonds, sugar, and a little bit of melted butter or milk to create a paste-like filling. The texture might be a bit different, but it should still be tasty!

My puff pastry isn’t puffing up. What did I do wrong?

This usually happens if the pastry gets too warm before or during baking. Ensure your oven is preheated properly and that you haven’t handled the pastry too much, which can melt the butter layers. Also, make sure you’re using actual puff pastry, not crescent roll dough or pie crust!

Can I make a savory version?

Absolutely! You could skip the sugar and coarse sugar, and instead fill them with a mixture of cream cheese, herbs, and maybe some finely diced ham or spinach. Brush with an egg wash before baking.

Almond Bear Claws

Easy, flaky, and perfectly sweet almond-filled pastries that are perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Servings 8 pastries

Equipment

Mixer or a sturdy whisk
Medium bowl
clean countertop or a large cutting board
Baking Sheet
Parchment paper
Sharp knife

Ingredients

Filling

4 ounces almond paste Look for it in the baking aisle!
0.25 cup unsalted butter Softened
0.25 cup granulated sugar
1 egg yolk Save the white for later
1 tablespoon all-purpose flour

Pastry & Topping

1 sheet puff pastry Thawed according to package directions
0.25 cup sliced almonds
2 teaspoons coarse sugar Turbinado or sanding sugar works great
1 egg white Reserved from yolk, for brushing

Instructions

In a medium bowl, beat together the almond paste, softened unsalted butter, and granulated sugar until smooth and creamy.
Stir in the egg yolk and all-purpose flour until just combined.
Lightly flour your countertop and unfold the thawed puff pastry sheet.
Spread the almond paste mixture evenly over the puff pastry, leaving a ½-inch border on all sides.
Brush the reserved egg white lightly over the ½-inch border.
Sprinkle the sliced almonds evenly over the almond paste mixture.
Sprinkle the coarse sugar over the almonds.
Starting from a longer side, tightly roll up the puff pastry.
Cut the roll into 8 equal slices using a sharp knife.
Place the slices cut-side up on a baking sheet lined with parchment paper.
Gently press down on the center of each pastry with your thumb to flatten them slightly.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until puffed and golden brown.

Notes

For a nutty variation, try a mix of chopped walnuts or pecans with the sliced almonds. A little lemon or orange zest in the filling adds brightness. You can also add a thin layer of fruit jam before rolling. Once cooled, drizzle with a simple powdered sugar glaze for extra sweetness.