Almond Bear Claws
Delicate, flaky puff pastry envelops a sweet almond paste and Amaretto filling in these simple and scrumptious almond bear claws.
Topped with sliced almonds and sugar, these effortless bear claws made with store-bought frozen puff pastry are a dream with your morning coffee (hot or iced!), and make one fine weekend breakfast.
Almond Bear Claws
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 2 minutes
- Yield: 18 servings
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Delicate, flaky puff pastry envelops a sweet almond paste and Amaretto filling in these simple and scrumptious almond bear claws.
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Ingredients
- 2 sheets frozen puff pastry, thawed
- 7 oz almond paste, cubed
- 1/8 tsp salt
- 1 large egg white
- 2 Tbsp Amaretto
- 1 tsp almond extract
Assembly
- 1 large egg yolk
- 2 tsp milk
Topping
- 2 Tbsp sliced almonds
- 2 tsp sugar
Instructions
- Line two baking sheets with parchment paper. Unfold one puff pastry sheet on a lightly floured board and roll out into a 12 x 10.5-inch rectangle. Use a sharp knife to cut the pastry into 9 rectangles and transfer to baking sheet. Repeat with second puff pastry sheet. Chill pastry on baking sheets for 10 minutes in the refrigerator.
- For the filling, combine almond paste and salt in a food processor, and pulse together. Add egg white, Amaretto, and almond extract, and blend until combined. Transfer filling to a piping bag, and pipe about a tablespoon of filling down the center of each rectangle, leaving a 1/2-inch border at the ends.
- Whisk together egg yolk and milk in a small bowl, and brush the edges of each rectangle lightly with egg mixture. Fold pastry over filling, pressing edges firmly to seal. Use a sharp knife to make four 1/4-inch cuts on sealed edge of dough, and gently curve pastries to spread out cuts. Freeze pastries on baking sheets for 30 minutes while preheating oven to 400°F.
- Brush chilled pastries lightly with egg wash, and sprinkle with sliced almonds and sugar.
- Bake for 20 to 22 minutes, rotating baking sheets halfway through, until pastry is golden and fully baked through. Cool pastries for 5 minutes on baking sheets before removing to a wire rack to cool.
Notes
Make ahead: Freeze assembled pastries on a baking sheet, then transfer to a freezer bag for storage. When ready to bake, brush with egg wash, sprinkle with sliced almonds and sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.
Keywords: Almond, Almond Paste, Puff Pastry
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Ahh, I’m obsessed with all things puff pastry! I definitely want to try making my own one day, but you’re right, so easy to buy too! Will have to give these a go soon! Sooo yummy!
That’s some puff pastry happiness there! Loving it 🙂
These look fantastic Laura!! Need to make them soon!
I love to eat bear claws, but have never made them at home. You’ve inspired me, as these look delicious! And love the use of store-bought pastry 🙂
These look like they came from a fine bake shop! And I’m quite certain they taste even better!
You’re killin’ me with these stunning pastries, Laura!!! As I sit here eating my avocado toast, I’m really dreaming about one of your beautiful bear claws!
These look SO incredible!! I love cherries and pastries together! 🙂
wow These look amazing! You know we have a vendor at the market who has the bear claws and I get one of these every sunday!! I wish I had yours to eat 🙂
Whoa, these look sooooo good Laura! I haven’t made anything with puff pastry in quite a while. I need to try these. What a hit for a weekend brunch!
Genius puff pastry recipe! I haven’t has a bear claw in ages, must remedy this sooner than later!
If you can’t have alcohol, what do you recommend as a substitution?
Hi Susan, you can just omit the Amaretto and add an additional 1/2 teaspoon almond extract.