Almond Bear Claw Pastry

This almond bear claw pastry is the perfect sweet treat to pair with a cup of coffee!

An almond bear claw pastry is a delicious pastry that is shaped a little bit like a bear claw. It’s filled with a sweet almond filling and the pastry itself is flaky and buttery. It’s made with layers of thin, crisp dough that are folded over a rich, nutty filling made from almonds and sugar. The filling is spread generously in the center of the pastry, with some extra filling sprinkled over the top of the pastry.

The pastry is formed into a shape that resembles a bear’s claw, with pointed tips that are pinched to create a slightly curved, three-pronged shape. This pastry is then baked to a golden brown, with the edges becoming crispy and caramelized. The top of the pastry is often sprinkled with coarse sugar or sliced almonds, adding a crunchy texture to the already crispy pastry.

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almond bear claw

Almond Bear Claw Pastry

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  • 4 oz almond paste
  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1 egg, lightly beaten, divided
  • 1 T all purpose flour
  • 1 sheet puff pastry, thawed
  • 1/4 cup sliced almonds
  • 2 tablespoons coarse sugar


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper, set aside.
  2. Break up the almond paste into smaller chunks and place into a food processor along with the butter and sugar. Pulse until chopped fine.
  3. Add in half of the beaten egg and flour, process until smooth.Lay the puff pastry out onto the parchment lined sheet tray. Spread the almond paste mixture over half of the puff pastry sheet, leaving an inch perimeter around the pastry.
  4. Fold the pastry over the filling, crimp the edges together. Roll the edge under the bottom seam to make sure it is sealed. Cut 4 lines ¾ of the way through the pastry to form the “claw”, there should be five fingers.
  5. Fan out the pastry slightly to separate the claws. Brush with the remaining egg all over. Sprinkle the sliced almonds and coarse sugar on top.
  6. Bake for 16-18 minutes until golden brown. Let cool and serve.


You can also roll this into a log, making sure all the edges are crimped together and slice that way for another style of serving.

Since we cut the pastry to form the bear claw, some of the filling will seep out.  That is okay and is to be expected.  Cut off any excess filling to form a uniform looking pastry before servings.

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