We’ve got a soft spot for the irresistible charm of bear claws, those flaky pastries that originated in European bakeries and have become a cozy American favorite. Our Apple Bear Claw Recipe puts a fresh twist on tradition with juicy apples and warm spices, making it the perfect homemade treat for weekend brunches or holiday gatherings.
What we love most is how simple it is to recreate this bakery classic in your own kitchen. We’ll guide you through easy steps to achieve that signature almond-flavored dough and gooey apple filling, ensuring your version turns out golden and delicious every time.
Ingredients
In our Apple Bear Claw recipe, we gather fresh, high-quality ingredients to create a flaky pastry with a delightful almond-flavored dough and a warm, spiced apple filling. Below, we list the ingredients in the order they are typically used, from preparing the dough to assembling the final pastry. We’ve noted any necessary prep specifics for accuracy and ease.
For the Dough
To start, you’ll need these essentials for a tender, buttery base:
- 2 ¼ cups all-purpose flour (sifted, to ensure a light texture)
- 1 cup unsalted butter (chilled and cubed, for flakiness)
- ½ cup granulated sugar (for subtle sweetness)
- 1 teaspoon active dry yeast (dissolved in warm water, as the leavening agent)
- ½ cup almond paste (crumbled, to infuse that signature nutty flavor)
- 1 large egg (beaten, for binding and richness)
- ¼ teaspoon salt (to balance flavors)
For the Apple Filling
Next, prepare the juicy, spiced filling using these ingredients, which add a modern twist to the classic bear claw:
- 4 medium apples (Granny Smith variety, peeled, cored, and thinly sliced, for tartness and texture)
- ½ cup brown sugar (packed, to caramelize and enhance apple sweetness)
- 1 teaspoon ground cinnamon (for warm spice notes)
- ½ teaspoon ground nutmeg (freshly grated, if possible, for depth)
- 2 tablespoons lemon juice (freshly squeezed, to prevent browning and add zing)
- ¼ cup chopped almonds (toasted, for added crunch and nutty contrast)
For Assembly and Topping
- 1 egg yolk (mixed with 1 tablespoon water, for an egg wash that promotes a shiny crust)
- 2 tablespoons sliced almonds (for sprinkling on top, to enhance visual appeal and texture)
- 1 tablespoon powdered sugar (for dusting after baking, to add a sweet finish)
Required Equipment
We find that having the right equipment simplifies the process of creating our delicious Apple Bear Claws, ensuring precise measurements and even baking for a flaky pastry with warm apple filling. Let’s outline the tools you’ll need to make this recipe a breeze.
Essential Tools
To prepare the dough and filling for our Apple Bear Claws, we rely on these fundamental tools that help achieve the perfect texture and shape:
- Mixing bowls: A set of medium and large bowls for combining ingredients like flour, butter, and apple filling—opt for stainless steel or glass for easy mixing.
- Measuring cups and spoons: Accurate tools for measuring dry ingredients such as granulated sugar and spices, and liquids like lemon juice, to maintain the recipe’s balance.
- Rolling pin: Essential for rolling out the dough evenly; we suggest a non-stick version to prevent sticking and ensure smooth layers.
- Cutting board and knife: A sturdy board and sharp knife for slicing apples and shaping the pastries—we recommend a chef’s knife for precise cuts.
- Pastry brush: Used for applying the egg wash; this tool helps create a golden, shiny crust on your Apple Bear Claws.
Baking Supplies
- Baking sheet: A rimmed sheet to hold the pastries during baking, preventing spills and ensuring even heat distribution.
- Parchment paper: Lining for the baking sheet to avoid sticking and make cleanup easier—we always use this for a professional finish.
- Oven thermometer: Critical for verifying your oven’s temperature accuracy, as baking at the right heat is key to a flaky texture.
- Cooling rack: Allows the pastries to cool evenly after baking, preserving their crispiness and preventing sogginess.
- Sifter or fine mesh strainer: For dusting powdered sugar on the finished Apple Bear Claws, adding a sweet, elegant touch.
Instructions
Now that we have gathered our ingredients and essential tools, let’s guide you through crafting our irresistible Apple Bear Claws step by step. We ensure each phase delivers a flaky pastry with a tantalizing apple filling bursting with flavors.
Prepare the Ingredients
Before we begin, we organize and prep our components for efficiency. Start by measuring out 2 cups all-purpose flour, 1/2 cup unsalted butter (chilled and cubed), 1/4 cup granulated sugar, 1 packet (2 1/4 teaspoons) active dry yeast, 4 ounces almond paste (crumbled), 1 large egg, and 1/2 teaspoon salt for the dough. For the apple filling, peel and core 4 medium Granny Smith apples, then dice them into 1/2-inch pieces; combine with 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice, and 1/4 cup toasted almonds (chopped). This preparation sets the stage for seamless assembly and helps us achieve a harmonious blend of textures and tastes.
Make the Dough
We start by activating the yeast to create a light, flaky base. In a large mixing bowl, dissolve 1 packet active dry yeast in 1/2 cup warm water (about 110°F) and let it sit for 5 minutes until foamy. Add 2 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, 4 ounces almond paste, 1 large egg, and *1/2 teaspoon salt, then knead the mixture on a floured surface for 5-7 minutes until it forms a smooth, elastic dough. Cover the dough with a clean kitchen towel and let it rise in a warm spot for 1 hour or until doubled in size; the process infuses our pastry with a rich, nutty aroma that promises a satisfying crunch.
Prepare the Apple Filling
Next, we craft the heart of our Apple Bear Claws—a sweet, spiced mixture that elevates the pastry. In a medium saucepan over medium heat, combine 4 diced Granny Smith apples, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice; cook for 8-10 minutes while stirring occasionally until the apples soften and release a glossy syrup. Stir in 1/4 cup chopped toasted almonds for added crunch, then remove from heat and let cool for 10 minutes; the warm spices create an inviting scent that hints at the gooey, comforting filling we’ll soon enclose in our dough.
Assemble the Bear Claws
With our components ready, we shape the pastries for that iconic bear claw look. Roll out the risen dough on a lightly floured surface into a 12×16-inch rectangle, then cut it into 8 equal squares. Spoon 2-3 tablespoons of the apple filling onto the center of each square, fold the edges over to form a claw shape, and seal the seams gently with your fingers. Brush each piece with an egg wash (made from 1 beaten egg mixed with 1 tablespoon water) and sprinkle with 2 tablespoons sliced almonds for a golden, nutty topping; this step ensures a shiny crust that locks in the juicy filling’s flavors for a visually appealing and texturally perfect result.
Bake and Cool
Finally, we bring our Apple Bear Claws to life in the oven. Preheat your oven to 375°F and line a baking sheet with parchment paper. Place the assembled pastries on the sheet, spacing them 2 inches apart, and bake for 20-25 minutes until golden brown and fragrant. Transfer them to a cooling rack immediately and dust with 1/4 cup powdered sugar once cooled for 10 minutes; the fresh-baked warmth delivers a crisp exterior with a soft, spiced interior that makes every bite unforgettable.
Make-Ahead Instructions
To make our Apple Bear Claws even more convenient for busy mornings or holiday gatherings, we recommend preparing components in advance. This approach allows the flavors of the almond-flavored dough and juicy apple filling to meld beautifully, ensuring a flaky, irresistible pastry with minimal effort on the day of serving.
Preparing the Dough Ahead
We can prepare the dough up to 24 hours in advance for optimal freshness. After kneading the dough until smooth, as detailed in our step-by-step instructions, wrap it tightly in plastic wrap and refrigerate it. This chilling process enhances the texture, making the pastry even flakier. When you’re ready to use it, let the dough sit at room temperature for about 30 minutes to soften slightly before rolling it out. Pro tip: If you plan to make a larger batch, the dough can also be frozen for up to 1 month—just thaw it overnight in the refrigerator for the best results.
Making the Apple Filling in Advance
The apple filling, with its warm spices and tender Granny Smith apples, can be cooked ahead to save time. Prepare the filling by cooking the diced apples with brown sugar, ground cinnamon, ground nutmeg, and lemon juice until softened, then let it cool completely. Store the filling in an airtight container in the refrigerator for up to 2 days. This not only simplifies assembly but also allows the spices to infuse the apples more deeply, creating a more aromatic and flavorful result. For longer storage, freeze the filling in a freezer-safe bag for up to 3 months, thawing it in the fridge before use.
Assembling the Pastries Ahead
For ultimate convenience, we suggest assembling the full pastries ahead of time. After shaping the dough with the apple filling, applying the egg wash, and topping with sliced almonds, place the unbaked pastries on a parchment-lined baking sheet. Cover them loosely with plastic wrap and refrigerate for up to 12 hours. This method lets the dough rest and develop a superior rise. If freezing, arrange the assembled pastries on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. To bake from frozen, add 5-10 minutes to the baking time, watching for that perfect golden brown finish.
Storage and Reheating Tips
To maintain the pastries’ crisp exterior and gooey interior, store baked Apple Bear Claws in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. For reheating, warm them in a 350°F oven for 5-7 minutes to restore their fresh-baked flakiness. If you notice any softening, a quick toast will revive the signature almond crunch, keeping our pastries as delightful as the day you made them.
Conclusion
We’ve loved sharing this twist on the classic Apple Bear Claw, blending tradition with fresh flavors that bring warmth to any gathering. It’s rewarding to create something so flaky and delicious right in our kitchens.
Try experimenting with your own variations, and let us know how yours turn out—we’re confident it’ll become a favorite. Enjoy the process and the tasty results!
Frequently Asked Questions
What is a bear claw pastry?
A bear claw is a flaky, almond-flavored pastry that originated in Europe and gained popularity in America. It’s known for its signature shape, resembling a bear’s claw, and is often filled with sweet ingredients like fruit or nuts. This Apple Bear Claws version adds juicy apples and warm spices for a modern twist, making it perfect for brunch or holidays.
What ingredients are needed for Apple Bear Claws?
For Apple Bear Claws, you’ll need dough ingredients like all-purpose flour, unsalted butter, sugar, yeast, almond paste, egg, and salt. The apple filling requires Granny Smith apples, brown sugar, cinnamon, nutmeg, lemon juice, and toasted almonds. Toppings include egg wash, sliced almonds, and powdered sugar. This simple list ensures a delicious homemade treat.
How do I make Apple Bear Claws at home?
Start by preparing the dough: activate yeast, mix with flour and other ingredients, then knead until smooth. Cook the apple filling with spices until softened. Roll out the dough, add filling, shape into claws, brush with egg wash, and top with almonds. Bake at the recommended temperature until golden brown, then dust with powdered sugar for a sweet finish.
Can I prepare Apple Bear Claws in advance?
Yes, you can make the dough up to 24 hours ahead and refrigerate it. Prepare the apple filling 1-2 days in advance and store it in the fridge. Assemble the pastries ahead of time, then refrigerate for up to 12 hours or freeze for longer storage. This makes it convenient for busy schedules or holiday prep.
How should I store and reheat Apple Bear Claws?
Store baked Apple Bear Claws in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep them fresh. For longer storage, freeze for up to 3 months. To reheat, warm in a 350°F oven for 5-10 minutes to restore the crisp exterior and gooey interior without losing flavor.
What equipment is required for this recipe?
You’ll need basic tools like mixing bowls, measuring cups and spoons, a rolling pin, cutting board, and knife for prep. For baking, use a baking sheet with parchment paper, an oven thermometer, pastry brush for egg wash, cooling rack, and a sifter for powdered sugar. These items help achieve the perfect texture and presentation with ease.