Brush tops of claws with a beaten egg, and sprinkle with almonds and sugar.

Let set up for 5 minutes in the freezer.

Use a bench scraper to make four small cuts in each piece (these are the fingers).

Pipe the almond cream along the middle of each piece.

Roll the dough into a narrow rectangular strip.

Mix in the egg, sugar, vanilla, cinnamon, and flour.

In an electric mixer, beat the almond paste and butter until smooth.

Roll and fold the dough in two steps – separated with 20 minute chills – to create the flaky layers.

The exact origin of the pastry is unknown, but it appears to have been popularized in California in the 1910s. Believed to have been invented during the mid-1920s, it is usually prepared with flour.

Mix in cold water until dough comes together Answer (1 of 2): A bear claw pastry is usually filled with almond paste and sometimes raisins, and looks somewhat like a bear’s claw. A bear claw is a sweet pastry originating from the United States.

Combine flour, salt, and sugar with cold, cubed butter.

The process is broken down into four easy steps: Step 2: Cut the rectangle lengthwise into 3 strips (4 1/2 inch wide). Straighten the edges with a ruler or yardstick as you roll.

We add butter, cinnamon, and vanilla, too. Step 1: 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. Many variations of the filling exist, but almond paste, sugar, and flour are common ingredients. In Scandinavia, these pastries are called kamm.

They are filled with a delicious almond cream. These are by far the most well known and probably the most popular of all the Danish pastry varieties. We kinda thought everything buttery and flaky came from France 🙂 Anyhoo, these wonderful pastries came about in the 1920’s and are named after their claw-like shape. We’re slightly embarrassed to say that we were a little shocked to find out that bear claws originated in America. If you’re looking to make more pastries, check out our CLASSIC CROISSANTS FROM SCRATCH. It’s great having extra hands around to help out since this recipe takes a little more time than other baked goods. These bear claws are also one of our favorite holiday pastries to make as a family. Each crunchy bite has a light flaky texture filled with sweet almond cream. These are the best bear claws around! They’re buttery and just the right amount of crispy.

Bear claw pastry