Bear claws

Generously-sized bear claws filled with sweet almond paste can brighten even the darkest of days, which makes them as effective as vitamin D as far as I'm concerned. If you're looking for your next Fall baking pick-me-up, this pastry dough is easy to handle and yields flaky, tender results.

Easy to make with store bought frozen puff pastry and a delicious almond filling.

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

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With the slits cut on top, these Almond Bear Claw pastries resemble a bear's claw. And you'll need a bear-sized appetite to wolf down these treats because they're made with our signature "OOH IT'S SO GOOD!!®"

This recipe is adapted from The Great Scandinavian Baking Book. I suggest making this over the course of two days. The dough can be made the first day and refrigerated overnight. The dough can be rolled, filled and baked on the second day. The quick danish pastry dough can be used to make a variety of pastries including buns, braids, bear claws and kringles.

Buttery. Flaky. Delicious. Bear claws are a wonderful, filled pastry that are mold into small logs and then cut along one edge to look like a bear's paw. There are any number of filings that can be used with the pastry dough in this recipe. There are a lot of steps, I have tried to break them down timewise.I will warn you that the dough is very loose and sticky. Avoid the urge to add more and more flour. To handle the dough, dust it lightly with flour without kneading it into the dough. R