Best 4 Almond Bear Claws Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Almond bear claws are a delicious pastry that combines the flavors of almond and puff pastry. They are perfect for a sweet treat or a special occasion. Almond bear claws originated in Denmark and are known as "klejner". The pastry is made with a yeast dough that is rolled out and filled with an almond paste. The dough is then folded and baked until golden brown. The result is a crispy, flaky pastry with a sweet and nutty filling. Almond bear claws can be enjoyed on their own or served with a dollop of whipped cream or ice cream. Whether you're a fan of almond pastries or just looking for a new treat to try, almond bear claws are sure to please.

Here are our top 4 tried and tested recipes!

ALMOND BEAR CLAWS



Almond Bear Claws image

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.

Provided by FrancesC

Categories     Bread     Yeast Bread Recipes

Time 2h25m

Yield 24

Number Of Ingredients 13

⅓ cup almond paste
2 ¾ cups ground almonds
½ cup white sugar
1 pinch salt
2 tablespoons butter
2 egg whites
½ teaspoon almond extract
2 teaspoons amaretto liqueur
3 pounds puff pastry
1 egg
1 tablespoon water
3 tablespoons sliced almonds, for garnish
3 tablespoons confectioners' sugar for dusting

Steps:

  • In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
  • Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
  • Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  • Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
  • Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 36.3 g, Cholesterol 10.3 mg, Fat 26.4 g, Fiber 1.1 g, Protein 10.3 g, SaturatedFat 6.5 g, Sodium 156.8 mg, Sugar 5.7 g

ALMOND BEAR CLAWS



Almond Bear Claws image

This bear claw pastry recipe is absolutely melt-in-your-mouth delicious! It's impossible to resist the delicate dough, rich almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakery years ago. -Aneta Kish, La Crosse, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 13

1-1/2 cups cold butter, cut into 1/2-inch pieces
5 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1-1/4 cups half-and-half cream
1/4 cup sugar
1/4 teaspoon salt
2 large eggs, room temperature, divided use
1 large egg white
3/4 cup confectioners' sugar
1/2 cup almond paste, cubed
1 tablespoon water
Sugar or coarse sugar
Sliced almonds

Steps:

  • In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour. , In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened., Place dough onto a well-floured surface; roll into a 21x12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-in. rectangle. Give dough a quarter turn; roll into a 21x12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm., For filling, in a bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12x4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together over filling; seal edges and ends. Cut into 3 pieces., Place on parchment-lined baking sheets with folded edge facing away from you. With scissors, cut strips 4 times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour. , Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 352 calories, Fat 19g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 207mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein.

ALMOND BEAR CLAWS



Almond Bear Claws image

Make and share this Almond Bear Claws recipe from Food.com.

Provided by AZPARZYCH

Categories     Breakfast

Time 2h30m

Yield 24 serving(s)

Number Of Ingredients 13

1/3 cup almond paste
2 3/4 cups almonds, ground
1/2 cup white sugar
1 pinch salt
2 tablespoons butter
2 egg whites
1/2 teaspoon almond extract
2 teaspoons amaretto liqueur
3 lbs puff pastry
1 egg
1 tablespoon water
3 tablespoons sliced almonds, for garnish
3 tablespoons confectioners' sugar, for dusting

Steps:

  • In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
  • Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick.
  • Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Line baking sheets with parchment paper.
  • Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip.
  • Whisk together the egg and water.
  • Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it.
  • Brush each piece with egg wash and sprinkle sliced almonds over the top.
  • Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''.
  • Place the bear claws at least two inches apart on baking sheets Refrigerate and repeat with the second half of the dough
  • Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes.
  • Cool and dust with confectioners' sugar right before serving.

Nutrition Facts : Calories 458.8, Fat 32.3, SaturatedFat 6.9, Cholesterol 10.3, Sodium 217.8, Carbohydrate 35.8, Fiber 2.8, Sugar 7.5, Protein 8.5

BLUE RIBBON ALMOND BEAR CLAWS



Blue Ribbon Almond Bear Claws image

Cool weather is coming & I adore a fresh bear claw with a steaming hot cup of coffee. When I came across this recipe I had to save it. From the Wichita Eagle, this blue ribbon winner at the Kansas State Fair was the winner of the Fleischmann's Yeast "Bake for the Cure" Contest. It was created by Laura McReynolds of Hutchinson, KS. The prep time includes chilling & risings so it is not as labor intensive as the time suggests.

Provided by Busters friend

Categories     Breads

Time 3h15m

Yield 18 serving(s)

Number Of Ingredients 14

1 1/2 cups butter, cold, cut into 1/2-inch pieces (3 sticks)
5 cups all-purpose flour, divided
1/4 ounce Fleischmann's active dry yeast (1 pkg.)
1 1/4 cups half-and-half cream
1/4 cup sugar
1/4 teaspoon salt
1 egg
1 egg white
3/4 cup powdered sugar
1/2 cup almond paste, cubed
1 tablespoon water
1 egg
sugar, coarse granulated
almonds, sliced

Steps:

  • In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a mixing bowl, combine Fleischmann's yeast and remaining flour. In a saucepan, heat cream, sugar and salt to 120 to 130 degrees. Add to yeast mixture with 1 egg; mix well. Stir in butter mixture just until moistened.
  • Turn onto a lightly floured surface; knead 10 times. Roll into a 21x12-inch rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-inch rectangle. Cover and chill for 1 hour.
  • For filling, in a mixing bowl, beat egg white until foamy. Gradually add powdered sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-inch square; cut each square into three 12x4-inch strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces.
  • Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2-inch of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour. Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375 degrees for 15 minutes or until golden brown. Remove from pans to wire racks to cool.

### 3 Key Findings for Almond Claws 1. **Fresh Almond Claws Are Not Easy to Come By:** Almond claws are a delightful treat, but they are not easy to find in stores. They are typically only available during the summer months, and even then, they are often sold out quickly. If you want to enjoy fresh almond claws, you will likely need to make them yourself. 2. **Claw Toppers Can Be Made Ahead of Time:** While you do need fresh almonds for the claw topper, you can make the toppers in advance. Simply follow the recipe, freeze the toppers on a sheet pan, and store them in an airtight container in the freezer for up to 3 months. When you're ready to make the claws, simply bake the toppers according to the recipe instructions. 3. **Using Maraschino Cherries Is a Good Substitute:** If you don't have candied cherries on hand, you can use maraschino cherries as a good replacement. Be sure to rinse the maraschino cherries before using them, as the syrup can make the claws too sweet. ### 7 Essential Almond Claw Baking and Cooking Techniques 1. **Don't Over-Cream the Mixture:** When creaming the butter, sugar, and eggs together, be careful not to over-cream the mixture. If you over-cream the mixture, the claws will be tough and crumbly. You can use a stand mixer or hand mixer to make this step easier. 2. **Don't Knead the Dough:** When you are making the claw batter, take care not to overwork the batter; otherwise, the claws will be tough. Simply mix the ingredients until they are just combined. You can use a stand mixer or a hand mixer to make this step easier. 3. **Use a Wide-Tooth Fork to Create the Almond Claw Design:** When creating the almond claw design, use a wide-toothed, blunt-edged forks. This will help to create the distinctive "claw" shape. 4. **Don't Over-Bake the Claws:** Almond claws should be baked until they are just set. If you over-bake the claws, they will be dry and crumbly. You should take the claws out of the almond claws recipe's recommended time and check to ensure they are not overbaked. 5. **Let the Almond Claws Rest Before Dipping:** Before dipping the claws in the glaze, let the claws cool for a few minutes. This will help the glaze to set properly. 6. **Be Careful When Dipping the Almond Claws in Glaze:** When dipping a claw, the glaze must be warm but not too hot. If the glaze is too hot, it will melt the butter in the claws and make them greasy. If the almond claws glaze is not warm enough, it won't stick to the claws properly. 7. **Add Some Flavor to Your Almond Claws:** You can add a strawberry, pineapple, or raspberry glaze to the claws to make them even more delicious. You can also sprinkle some powdered sugar, cinnamon sugar, or other toppings on the claws before they are completely cooled. ### 5 Helpful Almond Claw Baking and Cooking Hacks 1. **Chill the Dough:** Before you roll out the almond claw batter, chill it for at least 30 minutes. This will help to make the batter less sticky and easier to handle. 2. **Use a Sharp Knife to Make the Almond Claw Design:** For a clean and sharply defined almond claw design, use a sharp serrated or other sharp paring knives for pastry to cut across the almond claw topper. If the batter starts to stick to the cutter, you can lightly sprinkle it with some powdered sugar. 3. **Use a Silicone Baking Mat:** To prevent the almond claws from sticking to the pan, use a sheet of siliconized parchment paper or a non-stick silicon mat. 4. **Decorate the Almond Claws:** You can decorate the almond claws with a variety of different toppings. Some popular options include sprinkles, chocolate or caramel syrup, or glaze. 5. **Store the Almond Claws Properly:** Almond claws can be stored in an airtight container at room temperature for about 2 weeks. You can also freeze the almond claws for up to 3 months. To freeze the almond claws, place the almond claws in a single layer on a sheet pan and freeze for about 1 hour. Then, transfer the almond claws to an airtight container and freeze for up to 3 months. ### 6 Interesting Fun Almond Claw Serving and Eating Suggestions 1. **Serve Almond Claws with a Cup of Tea or Milk:** Almond claws are a great warm treat to serve with a cup of tea or a glass of cold milk. 2. **Serve Almond Claws with Fruit Compote:** You can serve almond claws with fruit compote for a delightful breakfast or a refreshing dessert. 3. **Serve Almond Claws with a Scoop of Vanilla Bean or Crème Brulee:** Almond claws are a great dessert to serve with a scoop of vanilla ice cream, créme brulée, or other favorite ice cream or dessert. 4. **Serve Almond Claws as a Party Appetizer:** Almond claws are a delicious appetizer to serve at parties. You can make them in advance and freeze them, then bake them just before the party starts. 5. **Pack Almond Claws for a Picnic:** Almond claws are a great treat to pack for a picnic. They are easy to transport and will stay fresh for several hours at room temperature. 6. **Freeze Almond Claws for a Handy Snack or Dessert:** Almond claws can be stored in the freezer for up to 3 months and are a great treat to pull out when the sweet craving strikes.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #preparation     #occasion     #for-large-groups     #breakfast     #lunch     #snacks     #gifts     #brunch     #number-of-servings     #4-hours-or-less

Related Topics