Reviewed: Feb. 11, 2012

I made these as written and really liked them. I did add a glaze to the top made with powdered sugar,amaretto liquor, and a few drops of milk. YUM! I didn't put the almonds on top before cooking since some said they burned and just added after the glaze was drizzled on top.

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3 users found this review helpful

Reviewer:

MICKIE

Reviewed: Jan. 17, 2012

Excellent recipe. Easy to make. Very light with great taste. My husband loved them. I will definitely make these again (and again). They turned out picture perfect. Even had to share with my neighbor.

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3 users found this review helpful

Reviewer:

jmsimkin

Reviewed: Dec. 18, 2011

Very easy recipe if you use Peppridge Farm frozen puff pastry. Filling needs more sugar and almond extract.

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4 users found this review helpful

Reviewer:

Liberty Belle

Reviewed: Jul. 2, 2011

These were delicious! I made the blitz puff pastry and it got 10 bear claws (I may have rolled the dough too thick). The filling makes enough to fill at least another batch of puff pastry. I made it a few days in advance and kept it in the refrigerator, but it lost its flavor. Next time I will make the filling right before baking the pastries. It was also very pasty, so I will leave out one egg white next time I make the filling. The bear claws definitely need the egg wash to come out shiny. I put sliced almonds on top before baking, and only one really browned.

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9 users found this review helpful

Reviewer:

The Purple Baker

Cooking Level: Intermediate

Reviewed: May 22, 2011

They take some time, but well worth it!!!

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7 users found this review helpful

Reviewer:

HPlacanico

Cooking Level: Expert

Home Town: Babenhausen, Hessen, Germany

Living In: Three Rivers, Massachusetts, USA

Reviewed: Mar. 6, 2011

next time i will use the pastry recipe recommended at the bottom

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10 users found this review helpful

Reviewer:

MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: May 30, 2010

these were great! i made them preety small so i got about 32 bear claws. thanks for the recipe, it wasreally easy to follow

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19 users found this review helpful

Reviewer:

California Teen

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Mar. 8, 2010

The filling was superb. That is all I needed to use in another recipe.

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15 users found this review helpful

Reviewer:

CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

Reviewed: Feb. 13, 2010

I definitely recommend making your own puff pastry for this one. I used a recipe I found on Google called "Quick Puff Pastry." After I ran out of my homemade dough, I used up some store bought pastry I had in the freezer and those claws didn't come out nearly as beautiful or delicious. The other thing I would change next time is adding more egg and sugar to the filling. I found it too think and not quite sweet enough. But still, OH SO GOOD!

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31 users found this review helpful

Reviewer:

SoozMS

Reviewed: Jun. 1, 2009

My rating is mostly for the filling of these almond wonders! I love how the almond flavor is intensified with the Amaretto and almond flavoring. I used my mouli to grind the almonds--the fine grate for half and the medium grate for the rest. It turned out perfect. I made these as directed, and I would agree that the almonds on top burned. I may next time just skip the egg wash on the top and go with a very light powdered sugar/water drizzle. These are time intensive, but what a feeling of satisfaction at the spectacular end product!

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26 users found this review helpful