How to Use Bear Claws With Beef
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02/24/2009
Loved this recipe. I used frozen puff pastry(where you find the frozen pie pastry) It comes in sheets already rolled out, which makes it fast and easy. After baking, I brushed a glaze made with icing sugar/milk and almond flavoring right over the sliced almonds. It was just what they needed for sweetness. My coworkers were calling me at home for the recipe weeks after! An impressive EASY treat. 5+++ stars.
02/13/2010
I definitely recommend making your own puff pastry for this one. I used a recipe I found on Google called "Quick Puff Pastry." After I ran out of my homemade dough, I used up some store bought pastry I had in the freezer and those claws didn't come out nearly as beautiful or delicious. The other thing I would change next time is adding more egg and sugar to the filling. I found it too think and not quite sweet enough. But still, OH SO GOOD!
07/21/2008
Pretty good... I would recommend NOT putting sliced almonds on top because they burn in the oven. A sugary glaze would be a million times better. Really good with coffee. They don't keep really well though. Next time I'd half the recipe.
Allstar
12/02/2009
My rating is mostly for the filling of these almond wonders! I love how the almond flavor is intensified with the Amaretto and almond flavoring. I used my mouli to grind the almonds--the fine grate for half and the medium grate for the rest. It turned out perfect. I made these as directed, and I would agree that the almonds on top burned. I may next time just skip the egg wash on the top and go with a very light powdered sugar/water drizzle. These are time intensive, but what a feeling of satisfaction at the spectacular end product!
02/08/2008
Very time consumning but the end result is wonderful once u have time on your hands try it.
05/30/2010
these were great! i made them preety small so i got about 32 bear claws. thanks for the recipe, it wasreally easy to follow
12/19/2012
Made it with two filling recipes, one from this recipe, one from a pignoli recipe. People like the filling from this recipe better because it has better almond flavor. However, it is more labor intensive. My little coffee grinder and I worked very hard to get that 2 3/4 Cups of ground almond out. To avoid burning almonds slices on the top, I used a pan toasting those slices. After the bear claws are done, I put on the sugar icing and toasted almond slices on each claw and return them to the oven for less than a minute.
03/08/2010
The filling was superb. That is all I needed to use in another recipe.
07/02/2011
These were delicious! I made the blitz puff pastry and it got 10 bear claws (I may have rolled the dough too thick). The filling makes enough to fill at least another batch of puff pastry. I made it a few days in advance and kept it in the refrigerator, but it lost its flavor. Next time I will make the filling right before baking the pastries. It was also very pasty, so I will leave out one egg white next time I make the filling. The bear claws definitely need the egg wash to come out shiny. I put sliced almonds on top before baking, and only one really browned.
03/06/2011
next time i will use the pastry recipe recommended at the bottom
02/11/2012
I made these as written and really liked them. I did add a glaze to the top made with powdered sugar,amaretto liquor, and a few drops of milk. YUM! I didn't put the almonds on top before cooking since some said they burned and just added after the glaze was drizzled on top.
01/17/2012
Excellent recipe. Easy to make. Very light with great taste. My husband loved them. I will definitely make these again (and again). They turned out picture perfect. Even had to share with my neighbor.
05/22/2011
They take some time, but well worth it!!!
03/06/2013
A little suggestion -- If you do not stock a bottle of Amaretto in your bar or pantry, but a "nip," one o those little bottles behind the counter at the liquor store. If you make your own puff pastry, reserve the two teaspoons called for in the recipe, and use the rest to replace some of the liquid in the dough recipe for a little added flavor.
07/21/2013
I prefer to make a recipe exactly as written the first time. This was probably the most difficult, expensive snack I have ever made. The almond paste would not break down but jumped through the mixer blades in huge clumps. I decided to go ahead to the next step hoping the ground almonds and sugar would help to break down the paste. Wrong. I finally dug in with my hands and crumbled it manually. When it came time to spread using the pastry bag I didn't have the strength to do more than a couple so I enlist hubby. Even he had to take a break. On the last dozen I finally grabbed a handful and manually rolled the almond filling and finished them off that way. Today I had one and I guarantee that for all the work and cost I won't be making these again. They weren't good enough to overcome the hours spent making them.
05/19/2013
To IrishFancy, No, almond paste and marzipan are not the same thing and you cannot substitute one for the other. Marzipan has sugar and other ingredients added to it. You should be able to find almond paste in the baking aisle of your grocery store.
07/25/2013
It was relatively fast and easy for me to make. I had almond flour (bob's) and I just made my own almond paste (1-1 ratio almond flour and powdered sugar, a little bit of melted butter and a bit of egg whites, blend until thick dough paste) easy peasy! I only made what I needed and added more almond flour as per directions. Used store-bought puff pastry and omitted liquer. I agree it wasn't sweet enough to be a bear claw (and I don't like sweets) and the paste was too thick. Add more egg whites to a consistency you'll like (It doesn't really melt in the pastry while baking in the oven). I always keep a carton of egg whites because it's faster, easier, and you can use it for macarons, swiss meringue BC, foamy cocktails... ETC!
04/13/2013
Delicious recipe! I drizzled glaze on the baked bear claws. Yummmmmmm!
01/29/2017
Drizzled (tsp butter, tsp water and powder sugar until made a syrup) on top when they are done, then dusting of powder sugar. Delicious.
12/12/2015
Surprised only 19 reviews - this is a great recipe and super simple, with very professional results. I serve these for breakfast on Christmas morning, for charity bakes... Freezes well. I freeze the filling in a piping bag, so takes up less freezer space. Assembling the bear claws take no time. One year I added orange zest, another year glace cherries, we love these. Definitely dust with confectioner's sugar to get that professional look.
11/14/2017
I made the almond paste too!
12/22/2015
Very easy and tastes great!
04/16/2019
I actually use this recipe as a base to make almond pinwheels. I opt out of the liquer and add more butter instead. I spread the filling over a sheet of puff pastry, roll it up jelly-roll style, place it in the freezer for at least 30 minutes, then cut into 1/2 inch slices. I bake them at 375 for about 18-20 minutes. Once cool, I drizzle with an almond flavored glaze and sprinkle sliced almonds on top. They make an excellent delicate cookie-like pastry. Great recipe!
02/04/2022
Delicious. Don't have to make all at once. I made the paste and used when needed. Very sticky so I rx using damp hands and rolling out with your hands. Also immediately when done I drizzle honey over the top, then once cooled dust with powder sugar. Family lived them
10/06/2020
Awesome and so easy to make. Tastes great. I sound like Tony the Tiger, but it's true.
02/03/2019
Puff Pastry just does not "make it" - not a real bearclaw, disappointed, but the filling is good - will continue to work on the correct pastry dough
12/13/2019
I added a bit more salt (because Instacart delivered gouda instead of gruyere). I thought it was really good (no leftovers) but I will try a couple more recipes before I decide on the perfect one for my family.
02/03/2019
Puff Pastry just does not "make it" - not a real bearclaw, disappointed, but the filling is good - will continue to work on the correct pastry dough
06/03/2018
I followed the recipe as is and came our crispy, flaky and delicious. Definitely worth the time and effort. Thanks for sharing the recipe.
01/18/2018
Followed the directions to a tee except for baking temperature. I baked on convection at •375 for 15 on the lower bottom half (gas oven) then at •400 for 15. They were amazing!! Thank you
01/10/2021
Very good recipe. I will definitely try it again. It baked faster than the 25 minutes. I used frozen puff pastry. I halved the recipe and it made about a dozen.
03/05/2021
This is the second time making them, they are always a hit.
02/25/2020
I used Anna Olson's puff pastry recipe. The pastry was amazing. Instead of piping the filling I rolled it into a long rope like play dough and layer it in the middle. A lot less clean up of pastry bags and tips. My family and friends were amazed!!
07/26/2021
These are so easy and turn out perfect! the only drawback is that the ingredients are very expensive; but now that I have a bottle of amaretto, it won't be quite so bad next time. I didn't pipe the filling, just used a spoon, which worked fine. my husband couldn't believe I had made them, he thought I'd bought them. he wants me to do the same thing but with raspberry jam inside-- should be good!
Source: https://www.allrecipes.com/recipe/159901/almond-bear-claws/
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