As the sun rises and wraps the kitchen in golden light, the smell of freshly baked pastries fills the air, reminding me of leisurely weekend mornings spent savoring breakfast with family. There’s something profoundly comforting about Old Fashioned Bear Claws and Bear Paws, a delightful twist on classic almond-filled pastries that meld buttery, flaky layers with the irresistible sweetness of almond paste.
I first discovered this recipe while searching for a way to escape the monotony of quick breakfast fixes. What could be better than transforming my kitchen into a haven of warmth and creativity? These pastries aren’t just about indulgence; they’re a chance to share moments and smiles with loved ones. The best part? They’re surprisingly easy to make, elevating any occasion with their elegant appearance and delicious flavor.
So, let’s roll up our sleeves and dive into the world of luscious layers and delightful fillings. Your new favorite weekend ritual awaits!
Why will you love Old Fashioned Bear Claws?
Irresistible Aroma: The fragrant blend of almond and butter wafts through your home, creating an inviting atmosphere.
Delightfully Flaky: With each bite, you’ll experience layers of buttery goodness that make these pastries a true treat.
Customizable Filling: Personalize the almond paste filling with your favorite ingredients for a twist that suits your taste.
Perfect for Sharing: These pastries make a striking centerpiece for any gathering, bringing smiles to family and friends.
Time-Worthy Investment: Though they require some chilling time, the end results are absolutely worth it! Want to try another crowd-pleaser? Don’t miss my guide on easy homemade pastries.
Get ready to savor the magic of these delightful treats!
Old Fashioned Bear Claws Ingredients
• Get ready to create these delightful pastries with the perfect balance of flavors!
For the Pastry
- 5 cups all-purpose flour – Essential for the structure and flakiness of your Old Fashioned Bear Claws.
- 1 1/2 cups unsalted butter – Use cold butter for better layering and a flaky texture.
- 1 (0.25oz) package Platinum Yeast – This high-quality yeast will ensure a perfect rise in your pastries.
- 1 1/4 cups half and half – Provides richness and moisture that enhances the dough.
- 1/4 cup granulated sugar – Adds just the right touch of sweetness to balance the flavors.
- 3/4 teaspoon table salt – A crucial component that amplifies the taste of your pastry.
- 1 large egg – Helps bind the ingredients and adds richness.
For the Filling
- 1/2 cup unsalted butter (softened) – Ensures a creamy and smooth filling when combined with other ingredients.
- 1 1/3 cups confectioners’ sugar – Sweetens the filling and makes it beautifully smooth.
- 7 ounces almond paste – The star ingredient that brings flavor and a luscious texture to the filling.
- 2 egg whites – Helps bind the filling together and adds a slight airy texture.
- 2/3 cup all-purpose flour – Provides stability to the filling, ensuring it holds its shape.
- 3/4 cup almond flour or finely chopped almonds – Adds extra almond flavor and a delightful crunch.
For Topping
- 1 large egg white (beaten) – Creates a beautiful shine on the pastries when brushed on top.
- Turbinado sugar – Offers a sweet crunch that contrasts beautifully with the flaky pastry.
- Sliced almonds – Provides an elegant garnish with added texture.
For the Glaze
- 3 cups confectioners’ sugar – Sweetens your glazed finish and adds a lovely shine.
- 8-10 tablespoons half and half – Adjust to achieve the desired drizzling consistency for your glaze.
Prepare yourself to create stunning Old Fashioned Bear Claws that not only taste exquisite but will also impress everyone at your breakfast table!
How to Make Old Fashioned Bear Claws
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Prepare the Baking Sheets: Line 3-4 baking sheets with parchment paper or silicone mats. This will prevent your pastries from sticking and ensure easy cleanup.
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Cut in Butter: In a medium bowl, combine 3 cups of flour and cut in the cold butter until pea-sized balls form. Chill the mixture in the fridge to keep it cold.
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Mix Dry Ingredients: In the bowl of a stand mixer, add the remaining 2 cups of flour and yeast; whisk to combine until evenly mixed.
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Heat the Mixture: Warm the half and half, sugar, and salt to between 120 and 130°F. This is the perfect temperature to activate the yeast!
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Combine Wet and Dry Ingredients: Add the egg and the heated half and half mixture to the yeast and flour in the stand mixer bowl. Beat the mixture until just combined.
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Add the Butter Mixture: Gently fold the cold flour and butter mixture into the stand mixer bowl. Mix until fully combined for a rich, textured dough.
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Knead the Dough: On a floured surface, turn out the dough and knead it a few times. Roll it into a 21×12-inch rectangle, ensuring it maintains a soft, elastic texture.
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Fold the Dough: Fold the dough into thirds to create a 12×7-inch rectangle. Roll it out again into a 21×12-inch rectangle, repeating the folding process to layer the butter.
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Chill the Dough: Roll the dough into a 21×12-inch rectangle for the third time and fold again into thirds. Place it on a lined baking sheet, cover it, and refrigerate for 4 hours.
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Make the Filling: In the stand mixer, blend the softened butter and confectioners’ sugar until smooth. Add the almond paste, egg whites, all-purpose flour, and almond flour; mix until smooth and creamy.
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Prepare the Dough: After chilling, remove the dough from the fridge and let it sit for about 5 minutes. Cut the dough in half width-wise for easier handling.
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Shape the Pastries: Roll each portion into a 12-inch square. Cut the first square into three 12×4-inch strips. Spread the filling down the middle of each strip, then fold and seal.
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Cut and Curve the Pastries: Make 4 equally spaced slits about ½-inch long on the seam side of each pastry. Slightly curve it for a playful bear claw shape. Place the pastries on lined sheets.
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Let Them Rise: Cover and let the pastries rise in a warm place for 1 hour, allowing them to puff up for a light texture.
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Preheat the Oven: Set your oven to 375°F to prepare for baking those wonderful pastries.
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Apply Egg Wash: Beat an egg white in a small bowl until foamy. Brush this on top of each pastry for a shiny finish, then sprinkle with Turbinado sugar and sliced almonds for added texture.
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Bake to Perfection: Bake for 14 to 15 minutes or until golden brown, filling your kitchen with an enchanting aroma!
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For Larger Bear Paws: Roll each portion into a 12-inch square, fill as before, seal, cut slits, curve, and place 3 pastries per lined baking sheet. Let rise, then bake for 22 to 34 minutes until golden.
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Drizzle the Glaze: Whisk together confectioners’ sugar and half-and-half until smooth. Drizzle over cooled pastries for a sweet finish!
Optional: Dust with extra powdered sugar for an elegant touch!
Exact quantities are listed in the recipe card below.
What to Serve with Old Fashioned Bear Claws?
As you enjoy the delightful layers of your freshly baked pastries, consider enhancing your meal with some complementary dishes and drinks.
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Fresh Berries: The tartness of strawberries, blueberries, or raspberries provides a lovely contrast to the sweetness of the bear claws. It adds a refreshing touch to your breakfast.
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Fluffy Scrambled Eggs: Soft, creamy scrambled eggs offer a savory balance to the sweet pastries, creating a delightful mix of flavors that lifts the meal experience.
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Honey-Cinnamon Yogurt Parfait: Creamy yogurt layered with honey and cinnamon adds a nice tang, perfectly pairing with the nutty almond flavors in the bear claws.
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Café au Lait: Pairing your pastries with this comforting coffee blend amplifies the sweet and nutty notes, making each bite even more enjoyable alongside sips of warm brew.
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Citrus Salad: A refreshing citrus salad with oranges and grapefruits brightens your plate with vibrant flavors and looks appealing next to the golden pastries.
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Maple Glazed Bacon: The salty, crispy goodness of bacon with a hint of maple syrup complements the sweetness of the bear claws for a balanced breakfast experience.
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Chai Tea: Opt for a warm chai tea with its aromatic spices to enhance the indulgence of your bear claws while enjoying a cozy morning ritual.
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Vanilla Ice Cream: For a special treat, serve a scoop of vanilla ice cream on the side for a delightful dessert-style brunch, taking your pastries to the next level!
Dive into this delightful spread, and let your Old Fashioned Bear Claws shine at the center of your table!
Make Ahead Options
These Old Fashioned Bear Claws are perfect for busy home cooks who adore the art of meal prep! You can prepare the dough and filling up to 24 hours in advance by following these simple steps: After mixing the dough and chilling it for at least 4 hours, wrap it tightly in plastic wrap and refrigerate. The almond filling can also be made ahead and stored in the fridge. When you’re ready to enjoy these delightful pastries, simply roll out the dough, shape the bear claws, and let them rise for about 1 hour before baking. With this strategy, you’ll have warm and flaky pastries ready to impress with minimal effort, just as delicious as if made fresh!
Old Fashioned Bear Claw Variations
Feel free to get creative with these delightful pastries, inviting tempting tastes to your kitchen!
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Nut-Free: Substitute almond paste with sunflower seed butter or tahini for a nut-free filling that everyone can enjoy. This swap maintains the creaminess but shifts the flavor profile beautifully.
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Fruit Filling: Add a layer of fruit preserves, like raspberry or apricot, alongside the almond paste for a fruity twist. This will introduce a lovely tartness that complements the sweetness of the pastry.
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Savory Claws: Swap the almond paste for a savory filling of cream cheese and herbs, perfect for brunch! Paired with an egg wash, these savory claws will take your breakfast to a whole new level.
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Chocolate Hazelnut: Replace almond paste with chocolate hazelnut spread for a decadent and dreamy filling. The richness of the chocolate will definitely satisfy any sweet tooth!
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Spiced Touch: Incorporate cinnamon or nutmeg into the almond filling for a warming spice twist that’s perfect for fall. The aromatic flavors will create a cozy atmosphere in your kitchen, just in time for cooler days.
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Gluten-Free: Use a gluten-free flour blend for the dough and filling while still achieving that delightful flaky texture. These gluten-free bear claws will still be a hit at any gathering!
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Dairy-Free: Substitute cold butter with a dairy-free alternative and use almond milk in place of half-and-half to make these claws vegan! You won’t miss the dairy, and they’ll be a treat for everyone.
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Sweets Galore: Sprinkle your favorite chocolate chips or toffee bits into the filling for a sweet crunch. This little addition can elevate the flavor while giving a fun texture.
Explore these variations and make the Old Fashioned Bear Claws uniquely yours! Each twist will surely delight family and friends as you bring smiles to the breakfast table.
How to Store and Freeze Old Fashioned Bear Claws
Room Temperature: Store leftover Old Fashioned Bear Claws in an airtight container at room temperature for up to 3 days to maintain freshness.
Fridge: For an extended shelf life, refrigerate the pastries in an airtight container for up to 5 days. Allow to come to room temperature before enjoying.
Freezer: Wrap each pastry tightly in plastic wrap and place in a freezer-safe bag. They can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: To reheat, place frozen bear claws on a baking sheet at 350°F for about 10-15 minutes until warmed through, keeping their flaky texture intact.
Expert Tips for Old Fashioned Bear Claws
Chill for Flakiness: Keep your butter and dough cold during preparation. This is key for achieving those signature flaky layers in your Old Fashioned Bear Claws.
Avoid Overworking Dough: A gentle touch is essential. Over-kneading can lead to tough pastries. Keep it light to maintain tenderness.
Perfect Rise: Ensure the pastries rise in a warm, draft-free location. Cold dough or drafty areas can hinder the growth, resulting in denser claws.
Seal Well: When folding and sealing the pastry, make sure edges are properly pinched. This prevents the filling from escaping during baking.
Keep an Eye on Baking: Oven temperatures can vary. Watch your pastries closely in the last few minutes to avoid over-baking. Aim for golden brown.
Make Ahead: Prepare the dough ahead of time! Refrigerate for up to 24 hours to save time on busy mornings. These Old Fashioned Bear Claws are worth the wait!
Old Fashioned Bear Claws Recipe FAQs
How do I select the right almond paste for my filling?
When choosing almond paste, look for one that is smooth and contains a high almond content (at least 50%). This ensures a rich flavor and creamy texture for your Old Fashioned Bear Claws. Avoid pastes with added preservatives or artificial flavors for the best results!
How long can I store leftover bear claws?
You can store leftover Old Fashioned Bear Claws in an airtight container at room temperature for up to 3 days. If you prefer them colder, refrigerate them for up to 5 days. Just make sure they are sealed well to maintain their delicious flavors.
Can I freeze bear claws for later use?
Absolutely! To freeze your Old Fashioned Bear Claws, wrap each pastry tightly in plastic wrap and place them in a freezer-safe bag. They are best enjoyed within 2 months. When you’re ready to eat, simply thaw them overnight in the fridge before reheating!
What should I do if my dough is too sticky?
If your dough feels too sticky while rolling it out, sprinkle a bit of flour on your work surface and your rolling pin. Only add flour until the dough is manageable; too much can make the pastries dense. Remember, keeping everything cold is key to flaky layers!
Are these bear claws suitable for those with nut allergies?
Since Old Fashioned Bear Claws contain almond paste and almond flour, they are not suitable for individuals with nut allergies. However, for a nut-free alternative, you may experiment with seed pastes or other fillings like chocolate or fruit preserves.
Can I add other flavors to the filling?
Definitely! Customizing your filling is one of the joys of making bear claws. Consider adding spices like cinnamon or vanilla extract to the almond paste for an extra layer of flavor. The more, the merrier when it comes to creating a filling you love!
Old Fashioned Bear Claws and Paws for Sweet Morning Bliss
Ingredients
Equipment
Method
- Prepare the Baking Sheets: Line 3-4 baking sheets with parchment paper or silicone mats.
- Cut in Butter: Combine 3 cups of flour and cut in cold butter until pea-sized balls form.
- Mix Dry Ingredients: In a stand mixer, combine remaining flour and yeast.
- Heat the Mixture: Warm half and half, sugar, and salt to between 120 and 130°F.
- Combine Wet and Dry Ingredients: Add egg and heated mixture to the stand mixer bowl.
- Add the Butter Mixture: Gently fold in the cold flour and butter mixture.
- Knead the Dough: Turn out the dough on a floured surface and knead a few times.
- Fold the Dough: Fold the dough into thirds and roll it out again.
- Chill the Dough: Roll the dough into a rectangle for the third time and fold again.
- Make the Filling: Blend softened butter and confectioners' sugar until smooth.
- Prepare the Dough: Cut the chilled dough in half width-wise.
- Shape the Pastries: Roll each portion into a square and cut into strips.
- Cut and Curve the Pastries: Make slits on the seam side and curve slightly.
- Let Them Rise: Cover and let rise in a warm place for 1 hour.
- Preheat the Oven: Set oven to 375°F.
- Apply Egg Wash: Brush the tops with beaten egg white and sprinkle with sugar and almonds.
- Bake to Perfection: Bake for 14 to 15 minutes until golden.
- For Larger Bear Paws: Follow the similar steps and adjust baking time to 22 to 34 minutes.
- Drizzle the Glaze: Whisk glaze ingredients and drizzle over cooled pastries.