Bear claw pastries are my favorite pastry next to my Gluten Free Custard Filled Cream Puffs and Gluten Free Custard-Apple Danish. This gluten free bear claw recipe tastes just like traditional bear claws. You can make a bunch and freeze them, but they go quickly! Be prepared. Oh, and I love my Gluten Free Chocolate Cream Puffs too. Enjoy!
A tender, sweet gluten free bear claw pastry made of buttery puff pastry dough. The texture and filling is just like you remember.
For the Dough:
- 1 Gluten Free Puff Pastry Recipe*
- 1/2 teaspoon of almond extract (optional)
- Potato starch, for dusting
For the Filling:
- Triple recipe of Gluten Free Almond Filling
- 1 cup superfine almond flour (Bob's Red Mill)
- 1/2 cup powdered sugar
- 1 egg white
- 1/2 teaspoon pure almond extract
- 1 large egg yolk, for egg wash
- 1 tablespoon whole milk, for egg wash
- 3/4 cup sliced almonds, toasted in an ungreased skillet, for garnish
For the Glaze:
- 2 tablespoons + 2 teaspoons milk of choice, or as needed
- 1/2 teaspoon almond extract
- 1-1/2 cups confectioners' sugar
- Make the puff pastry recipe as instructed at the above link. If you want to make the puff pasty almond flavored, add 1/2 teaspoon of almond extract to the dough. Line 2 baking sheets with parchment paper; set aside.
- Dust a smooth rolling surface with potato starch. Using a rolling pin, pound out one-third of the dough at a time while keeping the remaining dough refrigerated and tightly wrapped. (This prevents the thin layers from cracking.) Roll out to between 1/8 and 1/4-inch thickness. Trim off any uneven edges of dough.
- Cut the dough into 7 x 5-inch rectangles. Spoon about 2 tablespoons almond filling on one half of each rectangle, 1-inch from the shortest end and 1/4-inch from longest sides. Fold the unfilled side over the filled side, meeting the ends equally. Press edges firmly to seal, allowing the folded area to stay higher. Transfer to the parchment lined baking sheet, spacing at least 2-inches apart.
- On one of the longest edges, slice into the dough about 1 inch four times, creating 5 toes (more doesn't hurt, just not an authentic bear's claw). Bend the pastry into a half circle like a bear's paw. I like to round out the toes and corners to make them look more life-like. It's not necessary though. (Many bakers add almonds on the ends of the toes to look like toenails.)
- Refrigerate uncovered for 20 minutes. Preheat the oven to 400ºF. Repeat the above rolling and folding process with remaining two sections of the dough or freeze for future use. (The more times you refreeze the dough, the less it will puff when baked.)
- Whisk together the egg yolk and milk to make the egg wash. Baste the top and sides of the pastry dough with the egg wash and top with sliced almonds.
- Bake for 18 - 20 minutes or until golden brown. You can also place them under the broiler for a few seconds until they reach your desired color if you wish them to be darker.
- Transfer the pastries to a wire rack or serving plate and allow to cool while you make the glaze. (The pastries need about 15 minutes to cool.)
- Whisk together the milk and almond extract in a bowl. Add the confectioners' sugar and drizzle on top of the warm pastries.
- Repeat with the remaining dough.
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