These Buttery Almond Bear Claws are a family tradition that I absolutely love and crave. I only make them a few times a year because it takes some planning but who can resist these tender pastries with sweet almond filling? Bear Claws are loved by most if not all of us in our family. We eat them until our stomachs hurt because they taste that great. These take some time and planning to make, but trust me, they are WORTH it! I always end up eating like four (or more) !
The dough and filling are both made the day before – and that chilling time is necessary to make the dough workable. You will also be glad if you have a yardstick handy. It helps not only to measure as you go as the recipe calls for very specific dimensions, but also to use the edge of the yardstick to even out the edge of the dough.
Ingredients
FOR THE DOUGH
- 1 cup butter
- 1 packet (1/4 ounce) active dry yeast
- 1/4 cup warm water
- 1/4 cup granulated sugar
- 3 eggs, separated
- 1/2 teaspoon salt
- 5 oz evaporated milk
- 3 1/3 cup all-purpose flour
- 3 1/3 cup all-purpose flour
- almond filling (recipe to follow)
- 1/4 cup sliced almonds to sprinkle on top
FOR THE FILLING
- 1/2 cup butter (room temperature)
- 1 1/3 cup powdered sugar
- 2/3 cups all-purpose flour
- 8 ounces almond paste
- 2 reserved egg whites
- 3/4 cup finely chopped almonds
- 1-2 tsp. almond extract(optional)
INSTRUCTIONS
FOR THE DOUGH
Melt butter and then let cool to room temp. Dissolve the yeast in water, then stir in the 1/4 cup sugar, the egg yolks (save the whites for the filling), salt, evaporated milk, and cooled butter. Stir into the flour and mix well. Cover and chill at least 24 hours. Meanwhile, you can make the almond filling, and then when you are ready to make the bear claws, let the filling sit out at room temp for 1 hour to make it easier to spread.
FOR THE FILLING
Smoothly blend together butter with powdered sugar. Add all-purpose flour and almond paste. Stir until crumbly and evenly mixed, then beat in two of the reserved egg whites. Stir in finely chopped almonds. Cover and chill until firm (24 hours).
TO ASSEMBLE
To form bear claws, roll dough out on a well-floured surface (use about 1/2 cup flour) to a 13 1/2 ×27 inch rectangle. Straighten the edges with a ruler or yardstick as you roll.
Cut the rectangle lengthwise into 3 strips (4 1/2 inch wide).
Divide the almond paste into three portions and roll each into a 27 inch rope on a floured board. Lay one filling rope in the center of each strip of dough and flatten slightly.
Fold long sides of each strip over filling, overlapping slightly.
Cut each filled strip into six (4 1/2 inch long) segments. Arrange on a greased baking sheet.
- With a sharp floured knife, make a row of cuts halfway across each segment and about 1/2 inch apart. Curve each bear claw so it fans out.
- Lightly beat the remaining egg white and brush over bear claws, then top with sliced almonds. Let rise on countertop for 20 minutes, then bake at 375 for 13-15 minutes or until lightly golden brown. Transfer to a wire rack to cool.
NOTES
*The original recipe doesn't call for any almond extract but we love almond in our house, so I generally add up to a teaspoon of extra almond flavoring just so it has a bigger punch. Also the dough will be firm when you take it out to roll it. This is normal and it takes some arm strength and patience to roll out. Stick with it!
