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