Why You’ll Love Almond Bear Claws Recipe

• I enjoy the buttery and flaky texture created by the laminated dough.
• I love the rich almond filling that tastes sweet, nutty, and smooth.
• I appreciate that these pastries look impressive while using simple ingredients.
• I like how the glaze adds the perfect finishing sweetness.
• I enjoy serving these for brunch, holidays, or weekend baking projects.
• I find the homemade version even more flavorful than bakery pastries.
• I love the combination of crunchy almonds and soft pastry layers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pastry Dough

5 cups all-purpose flour (625 g)

2 1/2 cups cold salted butter, cubed

1/2 cup warm water (100–110°F / 120 ml)

4 1/2 teaspoons active dry yeast

1/2 cup granulated sugar (100 g)

1 cup whole milk (240 ml)

2 large eggs, room temperature

1 teaspoon salt

Almond Filling

7 ounces almond paste

1 1/2 cups powdered sugar

1/3 cup salted butter, softened

2 large egg whites

1/2 teaspoon almond extract

3/4 cup almond flour

Pinch of salt

1/2 cup sliced almonds (for topping)

Glaze

3 cups powdered sugar

8 tablespoons half-and-half

Directions

1. I begin by activating the yeast in a large bowl with warm water, 1 tablespoon of sugar, and the yeast. I let it sit for about 5 minutes until foamy.
2. I add the remaining sugar, milk, eggs, and salt, then mix everything until fully combined.
3. I cut the cold butter into the flour using a pastry cutter or food processor until the butter pieces become pea-sized.
4. I combine the flour mixture with the wet ingredients and stir until a shaggy dough forms.
5. I turn the dough onto a lightly floured surface and gently bring it together before dividing it into two portions. If the dough feels sticky, I chill it for 2–4 hours.
6. I roll one dough portion into a rectangle, fold it into thirds like a letter, then roll and fold it two more times for a total of three folds. I repeat the process with the second dough portion and refrigerate both for at least 1 hour.
7. To make the filling, I beat the almond paste, softened butter, and powdered sugar until smooth.
8. I add the egg whites and almond extract, mixing until creamy before stirring in the almond flour and salt.
9. I roll the chilled dough into a square and cut it into strips.
10. I pipe or spread almond filling down the center of each strip, then fold the edges over the filling and seal them gently.
11. I cut the dough into portions and make small cuts along one side to create the classic bear claw shape before curving them slightly.
12. I place the pastries on baking sheets and let them rise for about 1 hour until slightly puffy.
13. I preheat the oven to 375°F (190°C), brush the pastries with egg wash, and sprinkle sliced almonds over the top.
14. I bake the pastries for 16–20 minutes until golden brown, then let them cool completely.
15. I whisk the powdered sugar and half-and-half together until smooth and drizzle the glaze over the cooled pastries.

Servings and Timing

• Servings: 18 servings
• Prep Time: 30 minutes
• Chill and Rise Time: About 6 hours
• Cook Time: 15–20 minutes
• Total Time: Approximately 7 hours

Variations

• I sometimes add cinnamon to the almond filling for a warmer flavor.
• I enjoy drizzling melted chocolate over the glaze for extra richness.
• I occasionally add orange zest to brighten the almond filling.
• I like using chopped pecans or walnuts along with sliced almonds for more crunch.
• I sometimes fill the pastries with raspberry jam along with the almond mixture.
• I enjoy making smaller mini bear claws for brunch platters and parties.

Storage/Reheating

I store the almond bear claws in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best texture, I warm them slightly in the oven at 300°F for a few minutes before serving. I can also freeze the pastries for up to 2 months and thaw them overnight before reheating gently.

FAQs

Can I make the dough ahead of time?

I often prepare the dough a day in advance and refrigerate it overnight for easier handling.

Why is my dough sticky?

I find the dough becomes easier to work with after chilling thoroughly.

Can I use store-bought puff pastry?

I can use puff pastry for a quicker version, though homemade dough creates a richer texture.

What is almond paste?

I use almond paste made from ground almonds and sugar, which gives the filling its rich almond flavor.

How do I keep the filling from leaking out?

I make sure to seal the dough edges well and avoid overfilling the pastries.

Can I freeze unbaked bear claws?

I can freeze them before baking and let them thaw and rise before baking fresh.

Do I need to use sliced almonds on top?

I like the added crunch and appearance, but I can leave them off if preferred.

How do I know when the pastries are done baking?

I look for a deep golden brown color and crisp flaky layers.

Can I make these pastries smaller?

I sometimes cut the dough into smaller portions for mini pastries that bake slightly faster.

What pairs well with almond bear claws?

I enjoy serving them with coffee, tea, or fresh fruit for breakfast or brunch.

Conclusion

I love how these almond bear claws combine flaky buttery pastry with a sweet almond filling and crunchy topping for a bakery-style treat that feels truly special. The layered dough and creamy almond center create a pastry that is rich, tender, and full of flavor in every bite. Whether I make them for brunch, holidays, or a weekend baking project, these pastries always feel worth the effort and disappear quickly once served.