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–+ servings

Almond Bear Claws

These flaky Danish pastries are a time-consuming project, but they're a perfect way to show people how much you love them! I like serving them at special brunches. The puff pastry dough and almond filling can be made ahead of time, and the pastries can be frozen before baking.
Print Recipe
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 24 servings
Course: Breakfast
Cuisine: Scandinavian
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. In a mixing bowl, beat the crumbled almond paste to break it up.
  2. Add granulated sugar, sliced almonds, and a pinch of salt. Mix until smooth.
  3. Stir in softened butter, egg whites, almond extract, and amaretto on high speed until fluffy.
  4. Roll out each puff pastry sheet and cut into 12 rectangles.
  5. Spoon 1 to 2 tablespoons of almond filling onto each rectangle.
  6. Cut 3–4 slits on one side of the pastry to resemble a bear claw.
  7. Fold over the uncut side and press edges to seal. Chill for 15 minutes.
  8. Brush with beaten egg yolk and sprinkle with extra sliced almonds.
  9. Bake at 375°F (190°C) for 18–20 minutes until golden brown.
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