Puff Pastry Bear Claws recipe

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Ingredients

⅓ cup superfine sugar
¼ cup unsalted butter, softened
2 large egg yolks
¼ teaspoon almond extract
1 cup ground almonds
1 tablespoon all-purpose flour
1 sheet puff pastry, thawed and rolled out into a 16x16-inch square
1 egg
1 tablespoon water
2 tablespoons sliced almonds, or to taste
2 tablespoons superfine sugar, or to taste

Nutrition Info

353.6 calories
carbohydrate: 30.3 g
cholesterol: 89.7 mg
fat: 22.3 g
fiber: 0.6 g
protein: 9.7 g
saturatedFat: 7.4 g
servingSize: -
sodium: 87.7 mg
sugar: 11.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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 \"claws\". Transfer pastries 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.

Recipe Yield

8 servings

Recipe Note

Puff pastry with an almond filling: simple, yet delicious!

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