Scandinavian Almond Bear Claws: A Flaky Danish Pastry Breakfast Delight

Almond Bear Claws: A Scandinavian Breakfast Bear Claw

This bear claw recipe transforms simple ingredients into a flaky Danish pastry filled with rich almond cream—a show-stopping brunch treat.

Why You’ll Love This Bear Claw Recipe

From the first bite, the crispy layers of puff pastry give way to a luscious almond filling—perfect for breakfast, brunch, or even dessert. Infused with sweet amaretto and almond extract, each bear claw captures the essence of Scandinavian pastry art.

• Flaky puff pastry: Light, buttery layers
• Decadent almond cream: Sweet, nutty, and dreamy
• Make ahead: Prep and freeze for stress-free entertaining

Ingredients for Scandinavian Almond Bear Claw

• 2 sheets frozen puff pastry, thawed
• 1/3 cup almond paste, crumbled
• 1/4 cup granulated sugar
• 2 tablespoons sliced almonds
• Pinch of salt
• 1/4 cup unsalted butter, softened
• 2 large egg whites
• 1 teaspoon almond extract
• 2 tablespoons amaretto liqueur
• 1 egg yolk, beaten (for egg wash)

How to Make the Perfect Bear Claw Pastry

1. Mix the almond filling: In a large bowl, beat the crumbled almond paste with an electric mixer on medium. Add sugar, sliced almonds, and salt; mix until smooth. Stir in butter, egg whites, almond extract, and amaretto on high until the filling is fluffy.
2. Shape your dough: Roll out each puff pastry sheet on a floured surface. Cut each sheet into 12 equal rectangles (about 4×6 inches).
3. Assemble the bear claws: Spoon 1–2 tablespoons of almond filling onto each rectangle. On one long side, slice 3–4 evenly spaced cuts (these become the “claws”).
4. Seal and chill: Fold the uncut side over the filling, pressing edges with a fork. Chill on a baking sheet for 15 minutes to set the shape.
5. Prep for baking: Brush each pastry with beaten egg yolk and sprinkle with extra sliced almonds for crunch. Pro tip: Freeze unbaked bear claws on the sheet, then transfer to a bag for up to 2 weeks.
6. Bake: Preheat oven to 375°F (190°C). Bake 18–20 minutes on a parchment-lined sheet until golden and puffed.
7. Serve: Let cool slightly on a wire rack. Drizzle with icing or dust with powdered sugar if desired.

Tips for Show-Stopping Bear Claws

• Use cold butter and keep dough chilled for maximum flakiness.
• Customize the filling: add a hint of cinnamon or swap amaretto for rum.
• Serve warm with coffee for a true Scandinavian brunch experience.

Enjoy your homemade bear claw.

Recipe courtesy of Allrecipes