Almond Bear Claw with Puff Pastry (Printable)

Flaky puff pastry filled with creamy almond paste, topped with sliced almonds for a crispy finish.

# What You Need:

→ For the Filling

01 - 1 cup almond flour
02 - 1/2 cup granulated sugar
03 - 1 large egg white
04 - 2 tablespoons unsalted butter, softened
05 - 1/2 teaspoon pure almond extract
06 - Pinch of salt

→ For the Pastry

07 - 1 sheet frozen puff pastry, thawed (about 8 ounces)

→ For Assembly

08 - 1 large egg, beaten for egg wash
09 - 1/2 cup sliced almonds
10 - 2 tablespoons coarse sugar, optional

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine almond flour, sugar, egg white, softened butter, almond extract, and salt. Mix until smooth paste forms.
03 - Roll thawed puff pastry on lightly floured surface into 12x12 inch square.
04 - Cut pastry into 4 equal strips, then cut each strip in half to create 8 rectangles.
05 - Place about 1 tablespoon almond filling down center of each rectangle, leaving border around edges.
06 - Fold each rectangle in half lengthwise, covering filling. Seal edges by pressing gently.
07 - Make 3 to 4 cuts along sealed edge of each pastry with sharp knife. Gently curve pastries into slight arc to fan out toes.
08 - Transfer to prepared baking sheet. Brush each bear claw with beaten egg, sprinkle with sliced almonds and coarse sugar if using.
09 - Bake for 18 to 22 minutes, or until puffed and golden brown.
10 - Allow to cool slightly before serving.

# Expert Tips:

01 -
  • The flaky, buttery crunch of puff pastry meets the sweet creaminess of homemade almond frangipane
  • Your kitchen will smell like an upscale bakery, but the effort is surprisingly manageable
  • These freeze beautifully before baking, so you can have fresh pastries on busy weekday mornings
02 -
  • Keep your puff pastry cold until the moment you're ready to work with it, or it will become difficult to handle
  • Don't overfill the pastries or the almond mixture will leak out during baking
  • Make your cuts before curving the pastries, or the filling may squeeze out
03 -
  • Use a ruler when cutting your pastry strips for perfectly uniform bear claws
  • Chill your almond filling for 10 minutes if it feels too soft to handle
  • Rotate the baking sheet halfway through for even golden color

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