Ever bitten into a bear claw and wondered how on earth bakeries make those flaky edges?
Here’s the secret: store-bought puff pastry.
That’s it. The “hard part” is already done for you. All you’re really doing is filling it, shaping it, and baking it until it’s golden and impossible to resist. 🐻
Let’s make some.
Why This Recipe Is So Forgiving
Bear claws look intimidating because of those signature slashed edges.
But that’s actually the easiest part.
Puff pastry does most of the heavy lifting, you just need to fill it, fold it, and make a few cuts before baking. No yeast, no proofing, no waiting around for dough to rise.
What You’ll Need
- 2 sheets puff pastry, thawed
- 1 cup berry jam or preserves (raspberry or cherry work great)
- 1/4 cup sliced almonds
- 1 egg, beaten (for egg wash)
- 1/2 cup powdered sugar
- 1-2 tbsp milk (for glaze)
- 1/2 tsp almond extract (optional)
Seven ingredients, and most pantry staples if you bake often.
Tools You’ll Need
- A rolling pin
- A baking sheet
- Parchment paper
- A sharp knife or pizza cutter
- A pastry brush
- A small bowl (for the glaze)
How to Make Bear Claws
Step 1: Prep the Pastry
Preheat your oven to 400°F (200°C).
Roll out each sheet of puff pastry slightly to even out the thickness, then cut into rectangles, about 4 per sheet.
Step 2: Add the Filling
Spoon a line of jam down the center of each rectangle, leaving a border on all sides.
Sprinkle a few sliced almonds over the jam.
Step 3: Fold and Seal
Fold each rectangle in half lengthwise, covering the filling.
Press the edges together firmly to seal. This step matters more than it looks. 🥐
Step 4: Make the Claw Cuts
Using a sharp knife, make 4-5 cuts along the sealed edge, cutting about two-thirds of the way into the pastry.
Gently fan out the cuts to create the “claw” shape.
Step 5: Egg Wash and Bake
Place the claws on a parchment-lined baking sheet.
Brush each one with the beaten egg, then sprinkle extra almonds on top if desired.
Bake for 18-22 minutes, or until golden brown and puffed.
Step 6: Glaze
While the claws cool slightly, whisk together powdered sugar, milk, and almond extract (if using) until smooth.
Drizzle over the warm claws once they’ve cooled for about 5 minutes.
Pro Tips
1. Keep the pastry cold until you’re ready to use it. Warm pastry doesn’t puff up the same way and gets sticky to work with.
2. Don’t overfill. It’s tempting to add a huge spoonful of jam, but too much filling leaks out during baking and prevents a good seal.
3. Cut all the way through, but not too far. The cuts should go about two-thirds into the pastry. Too shallow and they won’t fan out, too deep and they’ll separate completely.
4. Glaze when warm, not hot. Hot pastry melts the glaze into a thin, runny mess. A 5-minute cooling window is the sweet spot.
5. Use a pizza cutter for the claw slits. It’s surprisingly easier to control than a knife and gives cleaner, more even cuts.
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| Berry jam | Apple butter or Nutella | Different flavor profile, same method |
| Sliced almonds | Chopped pecans or walnuts | Toast first for extra flavor |
| Puff pastry | Crescent dough sheets | Slightly different texture, still works |
| Powdered sugar glaze | Cream cheese glaze | Mix cream cheese, powdered sugar, and milk |
| Almond extract | Vanilla extract | Use the same amount |
Want a savory twist? Skip the jam and glaze, fill with ham and cheese instead.
Going dairy-free? Use a dairy-free puff pastry and swap the milk in the glaze for almond or oat milk.
Make Ahead Tips
- Assemble the claws (filled, folded, and cut) up to a day ahead. Store covered in the fridge, then egg wash and bake fresh.
- Freeze unbaked claws for up to a month. Bake straight from frozen, just add a few extra minutes to the bake time.
- Make the glaze ahead and store at room temperature, covered, for up to 2 days.
Leftovers and Storage
Store baked bear claws in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
Reheat in the oven at 350°F for about 5 minutes to bring back that flaky texture. Microwaving makes them soggy, so skip that if you can. 🙅
FAQ
Can I use homemade puff pastry?
Absolutely, if you have the time and patience. Store-bought just makes this a much faster recipe.
Why did my filling leak out during baking?
Usually too much filling, or the edges weren’t sealed tightly enough. A firm press along the seams helps a lot.
Can I make these ahead for breakfast?
Yes. Assemble the night before, refrigerate, then egg wash and bake fresh in the morning.
My pastry didn’t puff up much. What happened?
The pastry was likely too warm when it went into the oven, or the oven wasn’t fully preheated. Both matter a lot here.
How many does this recipe make?
This makes about 8 bear claws, depending on how large you cut the rectangles.
Wrapping Up
Bear claws are one of those bakery treats that feel way fancier than the effort behind them.
A sheet of pastry, some jam, a few cuts, and suddenly your kitchen smells like a bakery.
Give it a try and let me know how they turned out. Did you use jam or something else? Add the glaze? I’d love to hear about it in the comments. 💬
And if your claws didn’t fan out quite right or the filling leaked, drop a comment, happy to help troubleshoot for next time!
