Almond Bear Claw with Puff Pastry

The first time I attempted bear claws, my kitchen smelled like a French bakery took over my apartment. That distinct almond aroma drifting through every room made the whole ridiculous mess worth it. Now whenever I need a weekend baking project that feels fancy but uses pantry staples, this is the recipe I turn to.

I brought a batch to my sister Sunday brunch last month, and honestly seeing her face light up was the highlight of my whole week. We stood around the kitchen island eating them warm, almond flakes scattering everywhere, not even bothering with plates.

Ingredients

• 1 cup almond flour: This finely ground flour creates that velvety smooth frangipane filling that bakery pastries are famous for
• 1/2 cup granulated sugar: Just enough sweetness to balance the nutty almond flavor without becoming cloying
• 1 large egg white: The secret to binding the filling together while keeping it incredibly light and fluffy
• 2 tbsp unsalted butter: Room temperature butter makes the filling spreadable and adds that rich mouthfeel
• 1/2 tsp pure almond extract: A tiny bit goes a long way and gives these their signature aromatic punch
• Pinch of salt: Dont skip this, it makes all the flavors pop and prevents the pastry from tasting flat
• 1 sheet frozen puff pastry: Thawed completely but still cold is the sweet spot for working with puff pastry
• 1 large egg beaten: This egg wash creates that gorgeous golden shiny bakery finish
• 1/2 cup sliced almonds: Toasted or raw, these add essential crunch and that classic bear claw texture
• 2 tbsp coarse sugar: Optional but highly recommended for that sparkling bakery style topping

Instructions

Preheat your baking station:

Set your oven to 400°F and line a baking sheet with parchment paper. Trust me, cleanup is so much easier this way.

Mix the almond filling:

Combine almond flour, sugar, egg white, softened butter, almond extract, and salt in a medium bowl. Keep mixing until you have a smooth, spreadable paste that smells amazing.

Prep the puff pastry:

Roll out your thawed puff pastry on a lightly floured surface into a 12x12 inch square. Work quickly so the dough stays cold.

Cut into rectangles:

Cut the pastry into 4 equal strips, then cut each strip in half. You should end up with 8 neat rectangles ready for filling.

Add the almond filling:

Place about 1 tablespoon of filling down the center of each rectangle. Leave a border around the edges so nothing oozes out during baking.

Seal the pastries:

Fold each rectangle in half lengthwise over the filling. Press the edges gently to seal them shut.

Create the claw shape:

Use a sharp knife to make 3 to 4 cuts along the sealed edge of each pastry. Curve them slightly so the toes fan out beautifully.

Add the finishing touches:

Transfer pastries to your prepared baking sheet. Brush each one with beaten egg and sprinkle generously with sliced almonds.

Bake until golden:

Bake for 18 to 22 minutes until puffed and deeply golden brown. Your whole kitchen will smell incredible.

Cool and serve:

Let them cool on the baking sheet for at least 10 minutes. They are amazing warm but still delicious at room temperature.

Save to Pinterest

These bear claws have become my go to whenever I need to bring something to a gathering or just want to treat myself on a lazy Sunday morning. Something about pulling apart those flaky layers feels like pure luxury.

Making The Almond Filling Ahead

The frangipane filling can be made up to three days in advance and stored in an airtight container in the refrigerator. In fact, I think the flavors meld together even better after sitting overnight. Just let it come to room temperature for about 20 minutes before spreading, otherwise it will be too firm to work with smoothly.

Getting That Bakery Look

The secret to professional looking bear claws is all in how you arrange them on the baking sheet. Space them at least two inches apart because puff pastry puffs up dramatically in the oven. I like to curve them into gentle arcs before baking to really emphasize that claw shape. The coarse sugar on top creates this gorgeous crystallized texture that bakery items always seem to have.

Storage And Serving Suggestions

While these are undoubtedly best the day they are made, you can store them in an airtight container at room temperature for up to two days. To refresh them, pop them in a 350°F oven for about 5 minutes. They are wonderful alongside a strong cup of coffee or as part of a brunch spread with fresh fruit.

• Freeze unbaked bear claws on the baking sheet until firm, then transfer to a freezer bag for up to one month
• Bake from frozen adding an extra 3 to 5 minutes to the baking time
• A simple drizzle of powdered sugar mixed with milk makes an easy vanilla glaze if you want extra sweetness

Save to Pinterest

There is something deeply satisfying about pulling these golden, flaky pastries out of the oven. Hope they bring as much joy to your kitchen as they have to mine.

Recipe FAQs

→ Can I make the almond filling ahead of time?

Yes, the almond paste can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature before using, as it will spread more easily when slightly softened.

→ Why do my bear claws lose their shape while baking?

Overfilling the pastries can cause them to burst open and lose their claw shape. Stick to about 1 tablespoon of filling per rectangle and ensure you seal the edges firmly by pressing with your fingers. Chilling the assembled pastries for 15 minutes before baking can also help them hold their shape.

→ Can I use homemade puff pastry instead of frozen?

Absolutely. Homemade rough puff pastry or classic laminated puff pastry work beautifully. Just ensure your dough is rolled to the same thickness (about 1/8 inch) and cut into similar-sized rectangles. Homemade pastry may require slightly different baking times, so watch for golden color.

→ How should I store leftover bear claws?

These pastries are best enjoyed fresh the same day, as the crisp texture diminishes over time. If you must store them, keep at room temperature in a paper bag for up to 24 hours. Avoid plastic containers or wrapping, which will make the pastry soggy. Refresh in a 350°F oven for 5 minutes before serving.

→ What's the best way to get even, deep golden color?

Brush the egg wash generously over the entire surface, including the cut edges, as this promotes even browning. Position your oven rack in the upper third position and rotate the baking sheet halfway through baking. If they're browning too quickly, tent loosely with foil.

→ Can I freeze unbaked bear claws?

Yes, assemble the bear claws completely through the egg wash and almond topping step, then freeze them on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 weeks. Bake from frozen, adding 3-5 minutes to the baking time—no need to thaw first.