24 Delicious Bear Claw Pastry Recipes to Try at Home

Forget the bakery line—today, we’re bringing the cozy, buttery magic of bear claw pastries right to your kitchen! Whether you’re craving a classic almond-filled delight or eager to experiment with creative twists, this roundup is your golden ticket to homemade pastry perfection. So preheat that oven and get ready to discover 24 irresistible recipes that’ll have everyone asking for seconds. Let’s bake some joy!

Classic Almond Bear Claw Pastries

Remember those flaky, buttery bear claws from your favorite bakery? You can totally make them at home, and they’re way easier than you’d think. These classic almond pastries are perfect for weekend baking or impressing brunch guests with minimal effort.

Ingredients

For the dough:
– 2 sheets frozen puff pastry, thawed
– 1/4 cup granulated sugar
– 1 large egg
– 1 tbsp water

For the almond filling:
– 1 cup almond paste
– 1/4 cup unsalted butter, softened
– 1/4 cup powdered sugar
– 1 tsp almond extract

For finishing:
– 1/4 cup sliced almonds
– 1 cup powdered sugar
– 2 tbsp milk

Instructions

1. Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. Roll out one puff pastry sheet on a lightly floured surface to a 10×10 inch square.
3. Cut the pastry sheet in half to create two 5×10 inch rectangles.
4. In a medium bowl, combine almond paste, softened butter, 1/4 cup powdered sugar, and almond extract until smooth.
5. Spread half of the almond filling lengthwise down the center of one pastry rectangle, leaving 1 inch bare at each end.
6. Fold one long side of the pastry over the filling, then fold the other side over to create a seam down the center.
7. Press gently to seal the seam, being careful not to squeeze out the filling.
8. Repeat steps 5-7 with the remaining pastry rectangles and filling.
9. Cut each filled pastry log into 4 equal pieces using a sharp knife.
10. Make 4-5 diagonal cuts along one curved edge of each piece to create the “claw” appearance.
11. Gently separate the cut sections to fan them out slightly.
12. Whisk together the egg and 1 tbsp water to create an egg wash.
13. Brush each bear claw lightly with the egg wash using a pastry brush.
14. Sprinkle sliced almonds over the top of each pastry.
15. Bake for 18-20 minutes until golden brown and puffed.
16. Transfer pastries to a wire rack and let cool completely, about 30 minutes.
17. Whisk together 1 cup powdered sugar and 2 tbsp milk until smooth for the glaze.
18. Drizzle the glaze over the cooled bear claws using a spoon.

Buttery layers shatter with each bite, revealing the rich almond filling that’s sweet but not overwhelming. Serve these warm with coffee for the ultimate breakfast treat, or pack them for a fancy picnic where they’ll definitely be the star attraction.

Cinnamon Apple Bear Claws

Wondering what to do with all those beautiful fall apples? These cinnamon apple bear claws are the perfect cozy treat that fills your kitchen with the most amazing autumn aroma. You’ll love how the flaky pastry wraps around that sweet, spiced apple filling.

Ingredients

For the filling:
– 2 cups finely chopped apples
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1 tbsp all-purpose flour

For assembly:
– 1 sheet puff pastry, thawed
– 1 egg
– 1 tbsp water
– 2 tbsp coarse sugar

For the glaze:
– 1/2 cup powdered sugar
– 2 tbsp milk
– 1/4 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine the chopped apples, granulated sugar, cinnamon, and flour in a medium bowl.
3. Roll out the puff pastry sheet on a lightly floured surface to a 10×10 inch square.
4. Cut the pastry into four equal squares.
5. Spoon 2 tablespoons of the apple mixture onto the center of each pastry square.
6. Fold one corner of each square over the filling to meet the opposite corner, creating a triangle.
7. Use a sharp knife to make three 1-inch cuts along the folded edge of each triangle.
8. Gently pull the cut sections apart to create the “claw” shape.
9. Whisk together the egg and 1 tablespoon of water in a small bowl.
10. Brush the egg wash over the top of each bear claw.
11. Sprinkle coarse sugar generously over each bear claw.
12. Bake for 18-20 minutes until the pastry is golden brown and puffed.
13. While the bear claws bake, whisk together powdered sugar, milk, and vanilla extract until smooth.
14. Transfer the baked bear claws to a wire rack and let cool for 10 minutes.
15. Drizzle the glaze over the warm bear claws.

These bear claws have the most wonderful contrast between the crisp, buttery pastry and the tender, cinnamon-spiced apples inside. They’re perfect served warm with a cup of coffee for breakfast, or you could even crumble one over vanilla ice cream for an easy dessert that feels extra special.

Maple Pecan Bear Claw Delights

Remember those cozy weekend mornings when you just want something sweet and comforting? These maple pecan bear claw delights are exactly what you need – they’re flaky, nutty, and have that perfect touch of maple sweetness that makes them irresistible.

Ingredients

• For the dough:
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, beaten
  • 2 tablespoons granulated sugar
• For the filling:
  • 1 cup chopped pecans
  • 1/4 cup pure maple syrup
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted butter
• For the glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold both puff pastry sheets on a lightly floured surface.
3. In a medium bowl, combine chopped pecans, maple syrup, brown sugar, cinnamon, and melted butter.
4. Spread the pecan mixture evenly over one half of each pastry sheet, leaving a 1-inch border around the edges.
5. Fold the other half of each pastry sheet over the filling and press the edges firmly to seal.
6. Cut each filled pastry rectangle into 4 equal strips.
7. Make 3-4 diagonal cuts along one long edge of each strip to create the “claw” appearance.
8. Brush the tops of each bear claw with the beaten egg using a pastry brush.
9. Sprinkle granulated sugar evenly over all the bear claws.
10. Bake for 18-20 minutes until golden brown and puffed.
11. While the bear claws bake, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
12. Transfer the baked bear claws to a wire rack and let cool for 10 minutes.
13. Drizzle the glaze over the slightly cooled bear claws.

Very flaky and buttery with that wonderful crunch from the pecans, these bear claws have just the right amount of maple sweetness. They’re perfect served warm with coffee, or try them with a scoop of vanilla ice cream for an extra special treat – the contrast between warm pastry and cold ice cream is absolutely divine.

Raspberry Cream Cheese Bear Claws

Get ready to make the most irresistible pastry you’ll ever bake! These raspberry cream cheese bear claws combine flaky puff pastry with sweet-tangy filling for a treat that feels fancy but is surprisingly simple to create. You’ll love how the cream cheese balances the bright raspberry jam in every delicious bite.

Ingredients

For the filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup raspberry jam

For the pastry

• 1 sheet frozen puff pastry, thawed
• 1 large egg
• 1 tbsp water
• 2 tbsp coarse sugar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Beat the softened cream cheese, granulated sugar, and vanilla extract together in a medium bowl until smooth and creamy.
3. Unfold the thawed puff pastry sheet on a lightly floured surface and roll it into a 10×10 inch square.
4. Spread the cream cheese mixture evenly over the right half of the pastry square, leaving a 1/2-inch border around the edges.
5. Spread the raspberry jam in a thin layer over the cream cheese mixture.
6. Fold the left half of the pastry over the filling and press the edges firmly to seal.
7. Cut the filled rectangle crosswise into 6 equal strips using a sharp knife or pizza cutter.
8. Make four 1-inch long cuts along the curved edge of each strip to create the “claw” appearance.
9. Whisk the egg and water together in a small bowl to create an egg wash.
10. Brush the egg wash lightly over the top of each bear claw.
11. Sprinkle coarse sugar generously over the egg-washed surfaces.
12. Transfer the bear claws to the prepared baking sheet, spacing them 2 inches apart.
13. Bake for 18-22 minutes until the pastry is puffed and golden brown.
14. Cool the bear claws on the baking sheet for 5 minutes before transferring to a wire rack.

A perfect bear claw features flaky, buttery layers that shatter when you bite into them, revealing the creamy filling swirled with tart raspberry. The coarse sugar adds a satisfying crunch that contrasts beautifully with the soft interior. Try serving these warm with a drizzle of vanilla glaze or alongside your morning coffee for an extra special breakfast treat.

Chocolate Hazelnut Bear Claw Treats

Wondering how to make those irresistible pastry shop bear claws at home? You’re in luck! These chocolate hazelnut treats are surprisingly simple to create and will make your kitchen smell like a professional bakery. They’re perfect for weekend baking or when you want to impress guests with minimal effort.

Ingredients

For the dough:
– 1 package (17.3 oz) frozen puff pastry, thawed
– 1 large egg
– 1 tablespoon water

For the filling:
– 1 cup chocolate hazelnut spread
– 1/4 cup chopped hazelnuts
– 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold both sheets of puff pastry on a lightly floured surface.
3. Spread 1/2 cup chocolate hazelnut spread evenly over each pastry sheet, leaving a 1-inch border around the edges.
4. Sprinkle 2 tablespoons of chopped hazelnuts over the chocolate spread on each pastry sheet.
5. Fold each pastry sheet in half lengthwise to enclose the filling, pressing the edges gently to seal.
6. Cut each folded pastry into 4 equal rectangles using a sharp knife or pizza cutter.
7. Make 4-5 shallow cuts along the curved edge of each rectangle to create the “claw” appearance.
8. Gently pull and separate the cut sections to fan them out slightly.
9. In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash.
10. Brush the egg wash lightly over the top of each bear claw using a pastry brush.
11. Bake for 15-18 minutes until golden brown and puffed.
12. Transfer the bear claws to a wire rack and let them cool for 10 minutes.
13. Dust the cooled bear claws with powdered sugar using a fine-mesh sieve.

Very satisfying to bite into, these bear claws offer flaky, buttery layers that shatter with each bite, revealing the rich chocolate hazelnut filling. The chopped nuts add a delightful crunch that contrasts beautifully with the smooth spread. Try serving them warm with a scoop of vanilla ice cream for an extra special treat, or pack them in lunch boxes for a sweet surprise.

Blueberry Lemon Bear Claws

Kind of craving something sweet but not overly complicated? You’re going to love these blueberry lemon bear claws – they’re like little pockets of fruity sunshine that are way easier to make than they look.

Ingredients

For the filling:
– 1 cup fresh blueberries
– 2 tbsp granulated sugar
– 1 tbsp lemon juice
– 1 tsp lemon zest

For the dough:
– 1 sheet puff pastry, thawed
– 2 tbsp unsalted butter, melted

For the glaze:
– 1/2 cup powdered sugar
– 1 tbsp milk
– 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine 1 cup fresh blueberries, 2 tbsp granulated sugar, 1 tbsp lemon juice, and 1 tsp lemon zest in a small bowl.
3. Gently mash about half of the blueberries with a fork to release their juices. Tip: Don’t over-mash – you want some whole berries for texture.
4. Unfold 1 sheet of thawed puff pastry on a lightly floured surface.
5. Cut the pastry into 4 equal rectangles using a sharp knife or pizza cutter.
6. Spoon the blueberry filling onto one half of each rectangle, leaving a 1/2-inch border around the edges.
7. Brush the edges with water using a pastry brush.
8. Fold the empty half of each rectangle over the filling and press the edges firmly to seal.
9. Use a sharp knife to make 4-5 shallow slashes on the top of each pastry to create the “claw” marks.
10. Brush the tops with 2 tbsp melted unsalted butter using a pastry brush.
11. Bake for 18-20 minutes until golden brown and puffed. Tip: Rotate the baking sheet halfway through for even browning.
12. While the pastries bake, whisk together 1/2 cup powdered sugar, 1 tbsp milk, and 1/2 tsp vanilla extract in a small bowl until smooth.
13. Remove the pastries from the oven and let them cool on the baking sheet for 5 minutes.
14. Drizzle the glaze over the warm pastries using a spoon or piping bag. Tip: Wait until they’ve cooled slightly so the glaze doesn’t melt completely.
15. Transfer to a wire rack to cool completely before serving.

Really, the combination of flaky pastry with that sweet-tart blueberry lemon filling is just magical. These bear claws have the perfect balance – crisp exterior giving way to that juicy, bubbling fruit center. Try serving them warm with a scoop of vanilla ice cream for the ultimate treat, or pack them in lunches for a special surprise.

Caramel Bear Claw Pastries

Kind of craving something sweet and indulgent? You know those mornings when only a buttery, caramel-filled pastry will do? These caramel bear claw pastries are your new go-to—they look impressive but are surprisingly simple to make at home.

Ingredients

For the pastry:

• 1 sheet frozen puff pastry, thawed
• 1/4 cup caramel sauce
• 1/4 cup chopped pecans
• 1 egg
• 1 tbsp water

For the glaze:

• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/4 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface.
3. Cut the pastry sheet into 4 equal rectangles using a sharp knife or pizza cutter.
4. Spread 1 tablespoon of caramel sauce down the center of each rectangle, leaving a 1-inch border on all sides.
5. Sprinkle 1 tablespoon of chopped pecans evenly over the caramel on each rectangle.
6. Beat the egg with 1 tablespoon of water in a small bowl to make an egg wash.
7. Brush the egg wash along the edges of each pastry rectangle.
8. Fold one long side of each rectangle over the filling, pressing the edges firmly to seal.
9. Use a sharp knife to make 4-5 diagonal cuts along the curved edge of each pastry to create the “claw” appearance.
10. Gently bend each pastry into a crescent shape to separate the cuts.
11. Brush the tops of all pastries with the remaining egg wash.
12. Bake for 15-18 minutes until golden brown and puffed.
13. Transfer the pastries to a wire rack and let cool completely.
14. Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
15. Drizzle the glaze over the cooled pastries.

Buttery and flaky on the outside with a gooey caramel-pecan center, these pastries are pure comfort. Best served warm with coffee, they make any morning feel special—you might even want to double the batch because they disappear fast!

Pumpkin Spice Bear Claws

Doesn’t it feel like pumpkin spice season just hits differently? You’re about to make these incredible pumpkin spice bear claws that are surprisingly simple to whip up. They’re the perfect cozy treat with your morning coffee or as an afternoon pick-me-up.

Ingredients

For the dough:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 tsp salt
– 1 cup unsalted butter, cold and cubed
– 1/2 cup cold water

For the pumpkin filling:
– 1 cup pumpkin puree
– 1/4 cup brown sugar
– 1 tsp pumpkin pie spice
– 1 egg, beaten (for egg wash)
– 2 tbsp coarse sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt in a large bowl.
3. Cut 1 cup cold cubed butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
4. Gradually add 1/2 cup cold water while stirring until a shaggy dough comes together.
5. Turn the dough onto a floured surface and gently knead just until smooth, being careful not to overwork it.
6. Roll the dough into a 12×8-inch rectangle about 1/4-inch thick.
7. In a separate bowl, mix 1 cup pumpkin puree, 1/4 cup brown sugar, and 1 tsp pumpkin pie spice until well combined.
8. Spread the pumpkin filling evenly over half of the dough rectangle, leaving a 1-inch border around the edges.
9. Fold the unfilled half of dough over the filling and press the edges firmly to seal.
10. Cut the filled dough into 8 equal strips crosswise.
11. Make 4-5 shallow cuts along one long edge of each strip to create the “claw” appearance.
12. Gently curve each strip to separate the cuts and create a curved bear claw shape.
13. Transfer the shaped bear claws to the prepared baking sheet, spacing them 2 inches apart.
14. Brush each bear claw with beaten egg wash using a pastry brush.
15. Sprinkle 2 tbsp coarse sugar generously over the tops of the bear claws.
16. Bake at 375°F for 18-22 minutes until golden brown and puffed.
17. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Unbelievably flaky and tender, these bear claws have that perfect buttery crunch giving way to the warm, spiced pumpkin filling. The coarse sugar adds a delightful sparkle and subtle crunch that plays beautifully against the soft interior. Try serving them warm with a drizzle of maple glaze or alongside a scoop of vanilla ice cream for an extra special treat.

Cherry Almond Bear Claw Pastries

Nothing beats the smell of freshly baked pastries filling your kitchen, especially when they’re these delightful cherry almond bear claws. You’ll love how the sweet cherry filling pairs perfectly with the nutty almond flavor, all wrapped in a flaky, buttery pastry that’s surprisingly easy to make at home.

Ingredients

• For the pastry:
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • 1 tablespoon water
• For the filling:
  • 1/2 cup cherry pie filling
  • 1/4 cup almond paste, crumbled
  • 2 tablespoons sliced almonds
• For the glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon almond extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface.
3. Cut the pastry sheet in half lengthwise to create two rectangles.
4. Spread 1/4 cup cherry pie filling down the center of each pastry rectangle.
5. Sprinkle crumbled almond paste evenly over the cherry filling on both rectangles.
6. Fold one long edge of each pastry rectangle over the filling, then fold the opposite edge over to create a seam down the center.
7. Press gently to seal the edges, being careful not to squeeze out the filling.
8. Cut each filled pastry log into 4 equal pieces using a sharp knife.
9. Make 3-4 shallow cuts on one curved edge of each piece to create the “claw” appearance.
10. Gently pull the cut sections apart slightly to separate the “toes.”
11. Transfer the shaped pastries to the prepared baking sheet, spacing them 2 inches apart.
12. Whisk together the egg and 1 tablespoon water in a small bowl.
13. Brush the egg wash lightly over the top of each pastry.
14. Sprinkle sliced almonds over the egg-washed pastries.
15. Bake for 15-18 minutes until golden brown and puffed.
16. While pastries bake, whisk together powdered sugar, milk, and almond extract until smooth.
17. Remove pastries from oven when golden and let cool on the baking sheet for 5 minutes.
18. Drizzle the almond glaze over the warm pastries.

Buttery and flaky with that satisfying crunch from the sliced almonds, these pastries deliver the perfect balance of sweet cherry and rich almond flavors. Serve them warm with your morning coffee for an extra special treat, or pack them for a picnic where they’ll definitely be the star of the show.

Maple Walnut Glazed Bear Claws

Zipping through your morning routine just got sweeter with these maple walnut glazed bear claws. You’ll love how the flaky pastry wraps around that nutty filling, all topped with a glossy maple glaze that makes them impossible to resist. They’re perfect for weekend brunch or whenever you need a cozy treat.

Ingredients

For the dough

• 1 package (2 1/4 tsp) active dry yeast
• 1/4 cup warm water (110°F)
• 1/4 cup granulated sugar
• 1/2 cup whole milk, warmed to 110°F
• 3 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg

For the filling

• 1 cup walnuts, finely chopped
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, melted

For the glaze

• 1/2 cup pure maple syrup
• 1 cup powdered sugar
• 1 tbsp whole milk

Instructions

1. Dissolve yeast in warm water (110°F) and let sit for 5 minutes until foamy.
2. Combine dissolved yeast with sugar, warm milk, flour, salt, cold butter, and egg in a large bowl.
3. Mix until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
5. While dough rises, combine chopped walnuts, brown sugar, cinnamon, and melted butter for the filling.
6. Punch down risen dough and roll into a 12×16-inch rectangle on a floured surface.
7. Spread walnut filling evenly over the dough, leaving a 1-inch border on all sides.
8. Fold dough in half lengthwise to enclose the filling, then press edges firmly to seal.
9. Cut the filled dough into 8 equal strips using a sharp knife or pizza cutter.
10. Make three 2-inch cuts along one long edge of each strip to create the “claw” shape.
11. Place bear claws 2 inches apart on parchment-lined baking sheets and let rise for 30 minutes.
12. Preheat oven to 375°F while bear claws complete their final rise.
13. Bake for 18-20 minutes until golden brown and puffed.
14. While bear claws bake, whisk maple syrup, powdered sugar, and milk until smooth for the glaze.
15. Transfer baked bear claws to a wire rack and immediately brush warm glaze over the tops.

Oh, the magic happens when you break one open—that flaky, buttery pastry gives way to the crunchy walnut filling, all wrapped in that sweet maple glaze that soaks in just enough. They’re fantastic warm with coffee, but try serving them alongside vanilla ice cream for an indulgent dessert twist that’ll have everyone asking for seconds.

Vanilla Bean Bear Claw Delicacies

Craving something sweet and impressive? You’ll love these vanilla bean bear claw pastries—they’re flaky, buttery, and filled with cozy vanilla flavor. Perfect for a weekend treat or to impress guests with minimal fuss.

Ingredients

For the dough:
– 2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cubed
– 1/4 cup granulated sugar
– 1/2 cup cold whole milk
– 1 large egg

For the filling:
– 1 vanilla bean, seeds scraped
– 1/4 cup brown sugar
– 2 tbsp unsalted butter, softened

For assembly and baking:
– 1 egg, beaten (for egg wash)
– 1/4 cup sliced almonds

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour and granulated sugar.
3. Add the cold cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Pour in the cold milk and mix just until a dough forms—be careful not to overwork it.
5. Tip: Keep ingredients cold for a flakier pastry; if the butter starts melting, chill the dough for 10 minutes.
6. On a floured surface, roll the dough into a 10×12-inch rectangle.
7. In a small bowl, mix the scraped vanilla bean seeds, brown sugar, and softened butter until combined.
8. Spread the vanilla filling evenly over the dough, leaving a 1-inch border on all sides.
9. Fold the dough in half lengthwise and press the edges to seal.
10. Cut the folded dough into 6 equal strips.
11. Make 4-5 slits along the sealed edge of each strip to create a “claw” shape.
12. Tip: Don’t cut all the way through—stop about 1/2 inch from the opposite edge to keep the shape intact.
13. Gently curve each strip into a crescent shape and place on the prepared baking sheet.
14. Brush each bear claw with the beaten egg wash.
15. Sprinkle sliced almonds over the top.
16. Bake for 18–22 minutes, or until golden brown and puffed.
17. Tip: Rotate the baking sheet halfway through baking for even browning.
18. Let the bear claws cool on the sheet for 5 minutes before transferring to a wire rack.

Just out of the oven, these bear claws are crisp on the outside with tender, vanilla-scented layers inside. Try serving them warm with a drizzle of honey or alongside a scoop of vanilla ice cream for an extra-indulgent treat.

Cranberry Orange Bear Claw Pastries

Cranberry orange bear claw pastries are the perfect sweet treat that combines tart cranberries with bright citrus in a flaky pastry. You’ll love how these come together with store-bought puff pastry, making them surprisingly simple to whip up for breakfast or dessert. The sweet-tart filling wrapped in that buttery, crispy pastry is absolutely irresistible.

Ingredients

For the filling:

• 1 cup fresh cranberries
• 1/2 cup granulated sugar
• Zest of 1 orange
• 2 tbsp orange juice
• 1/4 tsp cinnamon

For the pastry:

• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten
• 2 tbsp coarse sugar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine 1 cup fresh cranberries, 1/2 cup granulated sugar, zest of 1 orange, 2 tbsp orange juice, and 1/4 tsp cinnamon in a small saucepan.
3. Cook the cranberry mixture over medium heat for 8-10 minutes, stirring frequently until the cranberries burst and the mixture thickens.
4. Remove the cranberry filling from heat and let it cool completely. Tip: Spread the filling on a plate to cool faster and prevent soggy pastry.
5. Unfold 1 sheet of thawed puff pastry on a lightly floured surface.
6. Spread the cooled cranberry filling evenly over one half of the pastry sheet, leaving a 1-inch border.
7. Fold the empty half of the pastry over the filling and press the edges firmly to seal.
8. Cut the filled pastry into 6 equal strips using a sharp knife or pizza cutter.
9. Make 4-5 slits along one long edge of each strip, cutting about halfway across. Tip: Don’t cut all the way through—this creates the “claw” effect when the pastry expands.
10. Gently curve each strip to separate the cuts and create the bear claw shape.
11. Transfer the shaped pastries to the prepared baking sheet, spacing them 2 inches apart.
12. Brush each pastry lightly with 1 beaten egg using a pastry brush.
13. Sprinkle 2 tbsp coarse sugar evenly over the egg-washed pastries.
14. Bake at 400°F for 18-22 minutes until golden brown and puffed. Tip: Rotate the baking sheet halfway through for even browning.
15. Let the pastries cool on the baking sheet for 10 minutes before serving.

Golden brown and beautifully puffed, these pastries offer the perfect contrast between the flaky, buttery exterior and the vibrant cranberry-orange filling inside. The coarse sugar adds a delightful crunch that plays wonderfully against the tender pastry layers. They’re fantastic served warm with your morning coffee or as an elegant dessert with a scoop of vanilla ice cream.

Pistachio Cardamom Bear Claws

Let’s be real—you’ve never had a pastry quite like these pistachio cardamom bear claws. They’re flaky, fragrant, and just fancy enough to impress your brunch crowd without stressing you out. Trust me, once you try that nutty-spiced filling wrapped in buttery dough, you’ll be hooked.

Ingredients

For the dough:

• 1 sheet frozen puff pastry, thawed
• 1 large egg
• 1 tbsp water

For the filling:

• 1/2 cup shelled pistachios
• 1/4 cup granulated sugar
• 1 tsp ground cardamom
• 2 tbsp unsalted butter, softened

For the glaze:

• 1/2 cup powdered sugar
• 2 tbsp whole milk
• 1/4 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pulse pistachios, granulated sugar, and cardamom in a food processor until finely ground.
3. Mix the pistachio mixture with softened butter until a paste forms.
4. Unfold the thawed puff pastry sheet on a lightly floured surface.
5. Spread the pistachio filling evenly over half of the pastry sheet.
6. Fold the unfilled half over the filling, pressing edges gently to seal.
7. Cut the filled pastry crosswise into 1-inch wide strips.
8. Make three 1-inch slits along the sealed edge of each strip to create the “claw” shape.
9. Whisk the egg with 1 tbsp water to make an egg wash.
10. Brush each bear claw lightly with the egg wash.
11. Bake for 15-18 minutes until puffed and golden brown.
12. Cool bear claws on the baking sheet for 5 minutes before transferring to a wire rack.
13. Whisk powdered sugar, milk, and vanilla extract until smooth for the glaze.
14. Drizzle glaze over warm bear claws once they’ve cooled slightly.

Now that irresistible cardamom aroma has filled your kitchen, get ready for that perfect crunch. The flaky layers shatter with each bite, revealing that sweet, nutty center that’s not too dense. Nothing beats serving these warm with strong coffee for dipping—the glaze melting into your mug is pure breakfast bliss.

Butter Pecan Bear Claw Pastries

Very few pastries can compete with the cozy, nutty charm of butter pecan bear claws. You’ll love how these flaky treats come together with that signature sweet filling and crunchy pecan topping. They’re perfect for weekend baking when you want something special without too much fuss.

Ingredients

For the pastry dough:

• 1 sheet frozen puff pastry, thawed
• 2 tablespoons unsalted butter, melted

For the butter pecan filling:

• 1 cup pecans, finely chopped
• 1/4 cup brown sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon

For assembly and baking:

• 1 large egg, beaten
• 2 tablespoons granulated sugar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface.
3. Combine the chopped pecans, brown sugar, softened butter, vanilla extract, and cinnamon in a small bowl.
4. Spread the butter pecan mixture evenly over one half of the puff pastry sheet.
5. Fold the other half of the pastry over the filling, pressing the edges gently to seal.
6. Cut the filled pastry into 6 equal strips using a sharp knife or pizza cutter.
7. Make 4-5 shallow cuts along one long edge of each strip to create the “claw” appearance.
8. Brush each bear claw with the beaten egg using a pastry brush.
9. Sprinkle the granulated sugar evenly over the tops of the bear claws.
10. Bake for 15-18 minutes until the pastry is puffed and golden brown.
11. Transfer the baked bear claws to a wire rack to cool for 10 minutes.

Zesty cinnamon and rich butter pecan create an irresistible flavor combination that pairs wonderfully with the flaky, buttery layers. The crunchy pecan topping adds delightful texture against the soft, sweet filling inside. Try serving these warm with a drizzle of caramel sauce for an extra indulgent breakfast treat or afternoon snack.

Conclusion

Kickstart your baking adventure with these 24 irresistible bear claw recipes! From classic almond-filled delights to creative twists, there’s something for every home cook to love. We’d be thrilled if you tried a recipe (or two!), left a comment sharing your favorite, and pinned this article to your Pinterest boards. Happy baking!