Bear Claw
Bear claws, also known as bear paw pastries, are a delightful treat that captures the essence of both indulgence and comfort. These delectable pastries are characterized by their unique, claw-like shape, which is achieved through a careful layering process involving buttery dough and sweet fillings.
Typically, bear claws are filled with rich almond paste or almond cream, providing a nutty flavor that complements the flaky pastry beautifully. Some variations might include sweetened cream cheese, fruit preserves, or chocolate, giving each bite a burst of flavor. The outer layer is usually brushed with egg wash before baking, resulting in a golden-brown and glossy finish that invites you to take a bite.
Typically, bear claws are filled with rich almond paste or almond cream, providing a nutty flavor that complements the flaky pastry beautifully. Some variations might include sweetened cream cheese, fruit preserves, or chocolate, giving each bite a burst of flavor. The outer layer is usually brushed with egg wash before baking, resulting in a golden-brown and glossy finish that invites you to take a bite.
For the best results, watch Tammy make this delicious recipe.
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RECIPE
Ingredients
- PEPPERIDGE FARM PUFF PASTRY SHEETS (EACH SHEET MAKES 3 BEAR CLAWS)
- SOLO ALMOND FILLING OR ALMOND PASTE
- SLIVERED ALMONDS
- 1 EGG WHITE
- LARGE SUGAR CRYSTALS (OPTIONAL)
- Preheat oven to 350 degrees. Follow instructions on thawing pastry. Lightly flour your counter and unfold pastry. When unfolded you will have 3 sections. Cut pastry along folds. You will have 3 long rectangles.
- Put about 2-3 tbsp. filling on one side of each pastry rectangle. Fold opposite side onto top and line up pastry edges. Crimp all four sides with prongs of a dinner fork.
- Use a knife and making 1” long cuts about every 3/4" along crimped side of pastry.
- Place pastries on sheet pan lined with parchment. Pull claws apart. Brush with egg white and sprinkle with almonds and large sugar crystals. Bake at 350 degrees until golden brown.
- Pastry should bake 25-30 minutes to rise uniformly. Enjoy! Pastries do not have to be refrigerated if almond filling is used.
Note: Pastry sheets are typically located in freezer near pie crusts and cool whip. Almond filling found near other pie fillings in supermarket.
