ALMOND BEAR CLAW PASTRIES

5 from 1 vote

Generously-sized bear claws filled with sweet almond paste can brighten even the darkest of days, which makes them as effective as vitamin D as far as I'm concerned. If you're looking for your next Fall baking pick-me-up, this pastry dough is easy to handle and yields flaky, tender results.

Prep Time2

Cook Time20

Resting Time5

Total Time7 20

Course: Breakfast

Cuisine: American

Keyword: almond pastry, bear claws, pastry

Servings: bear claw pastries

Calories: 646kcal

Author: Chef Sara Furcini

Equipment

Ingredients

Yeasted Pastry Dough (Croissant Dough):

4 cups (500 grams) all-purpose flour, plus more for dusting
¾ cup (180 ml) water
½ cup (120 ml) whole milk
3 tablespoons (30 grams) granulated sugar
2 tablespoons unsalted butter at room temperature plus 1 cup (225 grams cold butter)
2 teaspoons instant/quick rising yeast
1 ¼ teaspoons sea salt

Almond Filling:

⅓ cup almond paste packed to measure then crumbled
2 ¾ cups ground almonds/almond flour
½ cup granulated sugar
1 pinch sea salt
2 tablespoons salted or unsalted butter
2 egg whites reserve eggs yolks for later
½ teaspoon almond extract
2 teaspoons amaretto liqueur I used Disaronno from Costco

Assembly:

2 large egg yolks
1 tablespoon plus 4 teaspoons whole milk divided, for the egg wash and the glaze

Glaze

3 tablespoons sliced almonds for topping
1 cup powdered sugar plus 3 tablespoons divided, for the glaze and for dusting

Instructions

Make the dough, shape into a rectangle, and chill. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, water, milk, sugar, 2 tablespoons of room-temperature butter, yeast, and salt on medium speed just until cohesive, about 30 seconds. The dough will be soft and tacky to the touch. Line a sheet tray with parchment paper and sprinkle with flour. Use a spatula to scrape the dough out onto the parchment paper. Lightly sprinkle with flour, then pat and shape into a 1 inch-thick (2.5cm) rectangle. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 and up to 4 hours. The dough won’t rise much.
Roll, butter, and turn dough two times then chill. In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 1 cup (225 grams) cold butter until smooth and pliable but still cool, about 2 minutes. Unwrap the dough and transfer to a lightly floured work surface. Use a large rolling pin to hit and roll the chilled dough into a larger rectangle measuring about 12- by 6- inches, with a long side facing you. Flour the surface of the dough and roll it into an 18- by 10-inch rectangle. Using a spatula, smear the processed butter from left to right over only two thirds of the dough, leaving the right one third unbuttered. Fold the dough into thirds like a business letter: Fold the unbuttered section over the middle section, and then fold the buttered section over the unbuttered third. This is called a turn. Rotate the dough so the long open seam faces you. Roll out the dough again into an 18- by 10-inch rectangle. If at any time you see the butter seep through the dough (it shouldn’t), sprinkle some flour over the area to seal it. Repeat the folding into thirds and rolling for a second turn. Place back on the baking sheet, wrap with plastic, and refrigerate for 30 minutes.
Turn a third time and chill. Unwrap the dough and place on a lightly floured work surface with the long open seam facing you. Repeat the rolling and folding for a third turn. Rewrap with plastic wrap and refrigerate for 30 minutes or overnight.
Make the almond filling. In a stand mixer fitted with a whisk attachment, beat the crumbled almond paste, almond flour, sugar, and salt on low. With the mixer running, add the butter, egg whites, almond extract and amaretto liqueur to form a mass of thick paste. Using slightly dampened hands to prevent sticking, roll the filling into twelve logs about 5-inch (12 cm) long; set aside.
Roll, cut into squares, fill, and rest. Line two baking sheets with parchment paper. Place the dough on a lightly floured work surface. Lightly flour the top of the dough. Using a large, heavy rolling pin, roll out the dough into a 20- by 15-inch (50 by 38cm) rectangle. Using a sharp knife, cut the dough into twelve 5-inch (12 cm) squares. Place a dough square in front of you. Place one of the almond filling logs ¾-inch (2 cm) up from the bottom of the square. Fold the top of the square over just to enclose the log, leaving about ½-inch (1.25 cm) of dough exposed beneath the seam, and gently press the seam closed. Cut three equally spaced slits in the exposed flap of the dough to make four “toes.” Place the pastry on one of the lined pans, curving it into a U shape to open space between the toes. Repeat with the remaining dough squares and almond filling logs. Place six pastries on each pan, spacing well apart. Cover loosely with plastic wrap and let stand in a warm place until the pastries puff, about 1 ½ hours.
Brush with egg wash, top with almonds and bake. Position racks in the top third and center of the oven and preheat to 375F. In a small bowl, whisk the egg yolks and 1 tablespoon milk together. Brush the tops of the pastries lightly with the egg mixture and sprinkle with sliced almonds. Bake until golden brown, about 30 minutes, switching pans from top to bottom and front to back halfway through baking. Transfer to a wire cooling rack to cool for at least 20 minutes.
Make glaze, top, and serve. In a small bowl, mix 1 cup of the powdered sugar with 4 teaspoons of the milk. Whisk to form a thick, smooth paste—a great drizzle consistency. Serve warm or at room temperature with a zigzag of glaze and a dusting of powdered sugar.

Video

Notes

Please see detailed notes, step by step photos and video in the body of this post.

Nutrition