Bear claws are always some of the most impressive pastries in the case and I know that I find it hard to turn down a good one. Unfortunately, I find that the quality of these pastries (at most bakeries, anyway) has gone down over the years. This means that if you want a great bear claw, you’re going to have to make it yourself! Over on the Craftsy blog (it’s free!!), I’m sharing my recipe for Homemade Bear Claws and I will walk you through everything you need to know to make these decadent pastries in your own kitchen.
Bear claws start with a made-from-scratch croissant dough. This pastry is a little bit time consuming to make, as the yeasted dough needs to be laminated – a process where the dough is folded to create layers – before it can be filled and shaped. The lamination process is exactly the same as it is for puff pastry, just with a yeasted dough instead of an un-yeasted one.The filling for the claws is a cinnamon-spiced almond paste mixture, which is spread onto the finished pastry and rolled up into logs that are then cut into this pastry’s signature claw-shape. Don’t forget to put on sliced almond “nails” to give the claws a finished look. They’re generously sized and oh-so-delicious. They take a little more work than your average muffin recipe, but they are worth every minute of effort.