Delicate, flaky puff pastry envelops a sweet almond paste and Amaretto filling in these simple and scrumptious almond bear claws.
- 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
- 1 large egg yolk
- 2 tsp milk
- 2 Tbsp sliced almonds
- 2 tsp sugar
- 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.
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.