Almond Bear Claw Recipe

Here’s a recipe for delicious almond bear claws, a pastry that combines a flaky dough with a sweet almond filling. This recipe includes instructions for making the dough and the filling from scratch. This pastry recipe can be baked ahead of time for easy grab-and-go pastries while camping! 

Ingredients:

For the Dough:

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1/2 cup whole milk
• 1/4 cup water
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1 large egg

For the Almond Filling:

• 1 cup almond paste
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg white
• 1/2 teaspoon almond extract

For Assembly:

• 1 egg (for egg wash)
• 2 tablespoons water
• Sliced almonds for garnish
• Powdered sugar for dusting (optional)

Instructions:

Prepare the Dough:

1. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, salt, and yeast.
2. Heat Wet Ingredients: In a small saucepan, heat the milk and water until warm (about 110°F or warm to the touch). Do not boil.
3. Combine Wet and Dry: Pour the warm milk mixture into the dry ingredients. Add the cold butter pieces and the egg. Mix until a dough forms.
4. Knead Dough: On a lightly floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
5. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Almond Filling:

1. Blend Ingredients: In a medium bowl, combine the almond paste, sugar, softened butter, egg white, and almond extract. Mix until smooth and well blended.

Assemble the Bear Claws:

1. Roll Out Dough: On a lightly floured surface, roll out the dough into a large rectangle, about 1/4-inch thick.
2. Cut Dough: Cut the dough into 4×6-inch rectangles.
3. Add Filling: Place about 1-2 tablespoons of almond filling onto one half of each rectangle, spreading it slightly.
4. Fold and Seal: Fold the dough over the filling to form a square or rectangle. Press the edges to seal.
5. Shape Claws: Make 4-5 small cuts on the sealed edge of each pastry to create the “claw” effect. Gently spread the cuts apart to shape the claws.
6. Second Rise: Place the shaped pastries on a baking sheet lined with parchment paper. Cover with a damp cloth and let them rise for another 30 minutes.

Bake the Bear Claws:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Egg Wash: In a small bowl, beat the egg with 2 tablespoons of water to create an egg wash. Brush the top of each pastry with the egg wash.
3. Add Almonds: Sprinkle sliced almonds on top of each pastry.
4. Bake: Bake in the preheated oven for 15-20 minutes or until golden brown.
5. Cool and Dust: Allow the bear claws to cool on a wire rack. Dust with powdered sugar if desired.

Tips:

• Almond Paste: Ensure the almond paste is at room temperature for easier mixing.
• Make Ahead: The dough can be prepared the night before and left to rise in the refrigerator overnight.
• Freezing: Unbaked bear claws can be frozen on a baking sheet, and then transferred to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Enjoy your homemade almond bear claws with a cup of coffee or tea at Knoxville Campground!