Puff Pastry Bear Claws

Puff Pastry Bear Claws

Da Momb

"Puff pastry with an almond filling: simple, yet delicious!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 354 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
  3. Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over the filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on the bottom edge to make the 'claw'. Transfer claws to a baking sheet.
  4. Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
  5. Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

Footnotes

  • Cook's Note:
  • To make ground almonds, freeze whole almonds, then place in a food processor and grind in short bursts. Do not over process or allow them to get warm, otherwise they will turn into almond butter.

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

What a lovely recipe! I was too lazy to make the traditional "bear claw" shape- I just made ravioli-looking things- but they were beautiful to look at anyway and tasty. I went heavy on the almo...

Other stories that may interest you