Almond Bear Claws

Nov 3, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Extract Medium

A large flaky pastry of buttery laminated yeast dough wrapped around sweet almond filling, cut along one edge so it fans open like a paw. We finish it with sliced almonds and a thin glaze. Makes 10 pastries in about 6 hr 20 min.

Prep 60 min

Cook 20 min

Cooling 5 hr

Total 6 hr 20 min

Yield 10 pastries

Ingredients

Adjust yield

pastries

4 cups (500 g)bread flour
⅓ cup (60 g)granulated sugar, for the dough
1 ¼ tsp (8 g)salt, for the dough
¼ oz (8 g)instant yeast
1 cup (250 ml)cold whole milk
1 (50 g)egg, for the dough
3 ½ tbsp (50 g)unsalted butter, softened, for the dough
1 cup (250 g)cold butter block for laminating, cold, firm
7 oz (200 g)almond paste, crumbled
¼ cup (50 g)granulated sugar, for the almond filling
2 tbsp (30 g)unsalted butter, softened, for the almond filling
1 (33 g)egg white
1 tsp (5 ml)vanilla extract
1 pinchsalt, for the almond filling
1 (50 g)egg, beaten with 1 tbsp water, for egg wash, for the to finish
⅓ cup (30 g)sliced almonds
1 cup (120 g)powdered sugar
2 tbsp (30 ml)whole milk

Fresh ingredient guides

AlmondsHow to pick, season & nutrition · 188 kcal per 30 g

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Instructions

Mix the flour, sugar, salt and yeast. Add the milk, egg and softened butter and knead 6 minutes to a smooth dough. Shape into a rectangle, wrap and chill 1 hour.
Pound and roll the cold butter between parchment into a 6-inch (15 cm) square. Roll the dough into a 6 x 12-inch (15 x 30 cm) rectangle, place the butter on one half and fold the dough over, sealing the edges.
Roll into a long 8 x 20-inch (20 x 50 cm) rectangle and fold in thirds like a letter. Wrap and chill 30 minutes. Repeat the roll and fold twice more, chilling 30 minutes after each turn.
Beat the almond paste, sugar, butter, egg white, vanilla and salt until smooth to make the filling.
Roll the dough to about 12 x 20 inches (30 x 50 cm) and cut into 10 rectangles of about 4 x 6 inches (10 x 15 cm). Brush the edges with egg wash.
Spoon about 2 tablespoons of filling in a line down the center of each rectangle, fold one long side over it and press to seal.
Turn seam side down. Cut 4 slits along the open edge, curve into a crescent so the cuts fan open, and set on parchment-lined sheets. Cover and proof 1 hour until puffy.
Heat the oven to 375 F (190 C). Brush with egg wash, add sliced almonds and bake 18 to 20 minutes until deep golden.
Whisk the glaze and drizzle over the pastries once they have cooled 10 minutes.

Tips

Keep the butter and dough at the same cool, pliable texture so the layers do not tear.
If butter softens and leaks, chill 20 minutes.
Use almond paste, not marzipan, for the best filling texture.
Good with coffee.

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Recipe FAQ

How long does it take to make almond bear claws?

Plan on 60 minutes of prep and 20 minutes of cooking, plus 5 hours to chill. The recipe makes 10 pastries.

How should I store almond bear claws?

Best the day they are made. Keep covered 2 days or freeze baked up to 1 month; warm in a 300 F (150 C) oven.

Can I make almond bear claws ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

The bear claw is an American bakery pastry in the Danish tradition, made from laminated yeast dough filled with almond paste. Serve it with coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

602 Calories / serving

36.2g Fat

61.7g Carbs

9.9g Protein

37.0g Sugar

Whole recipe (10 servings): ~6020 cal · 362g fat · 617g carbs · 99g protein · 370g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.