Mix in one egg, vanilla, almond extract, and amaretto/rum. This bear claw pastry recipe is absolutely melt-in-your-mouth delicious Its impossible to resist the delicate dough, rich almond filling and pretty fanned.

Add the sugar and salt and continue to cream until combined.

Cream together the almond paste and butter until mostly combined.

If you don’t want to miss a single recipe subscribe to this blog and you will get an email every time there is a new post. Fold the top third of the dough down, like your folding a business. Fold the bottom third of the dough up to cover the filling. Spread a thin layer of almond filling horizontally down the center third of the dough. The longer the dough the more claws yielded. If you make these bear claws or any of my other recipes, please let me know in the comments below and share a photo on instagram or twitter. Bear Claws: Roll the dough out to 1/8-inch thick. Keep your eyes open for updates and follow me on social media for the most up to date information! My first goal is to get back to my once a week posting schedule. The puff pastry dough and almond filling can be made ahead of time, and the pastries can be frozen before baking. I have big plans for this blog for the coming year, but I’m not quite ready to share all the details with you just yet. There have been many full compost bins at The Girl Can Bake headquarters.

And I have had a mountain of failed recipe attempts. I am now the pastry chef at a restaurant in San Francisco! This blog turned one on February 3rd. In Scandinavia, these pastries are called kamm. It’s a new year and with it I got a new job. These are by far the most well known and probably the most popular of all the Danish pastry varieties.

I chose to use store bought puff pastry for this recipe, but you could always make your own.Ī lot has happened since my last blog post.

Today I’m sharing a super easy bear claw recipe. I’m alive! It’s been a while since I have posted on this blog.

Bear claw pastry