Time to Learn Your ABCs: Apple Bear Claws

Hello! It’s another glorious week in the Bake Time Cinematic Universe. I can’t believe it, but we already have a new Monthly Bake!

Growing up, waiting for Friday was like waiting for Christmas (nothing’s changed there). My dad would wake me up early and take me to breakfast at Panera Bread, which was right across the street from my school. Not only did I savor the quality time, but I also loved the social capital involved. You see, walking into class with food or drink from the outside world was a power move among my peers. “Oh, this? Yeah, it’s a caramel macchiato.” Middle schoolers and their mind games.

So I’d smuggle in one of Panera’s giant bear claws for my surreptitious afternoon pick-me-up. The thought of biting into that flaky pastry encasing its treacly almond filling, the mess it would make and the trail of crumbs I’d leave behind … it’s what got me through the school day. And so began my lifelong devotion to the afternoon sweet treat, and my lifelong obsession with bear claws.

Without further ado, say hello (or rawr) to the newest member of our Bake Time family: apple bear claws.

They’re as if an almond croissant and a McDonald’s apple pie had a baby, and I’m not sure I need to sell you beyond that. These bear claws are a beautiful juxtaposition of bright, crisp apple with sweet, aromatic almond filling and toasty nuts; they capture the vibe of our inaugural (it’s almost Bake Time’s first anniversary!) bake, the boozy apple crunch cake, but are hand-held. This could be my favorite M.B. to date.

A traditional bear claw is made with Danish dough, which is like a laminated croissant dough but even softer and richer. My bear claws use store-bought puff pastry to fabulous, timesaving effect.

The recipe looks hefty, but the components are quite simple. The apple filling cooks down in under 10 minutes, the almond filling whips up in a flash and the assembly is very fun. There’s just a bit of a dance involved to make sure everything stays cold while you fill the pastry. Everything can be made ahead of time (even the formed, unbaked claws), so you’re able to enjoy them warm for breakfast, afternoon sweet treat time or dessert.

When I first tried one, I realized apple bear claws had been missing from my life; they felt both familiar and new. I actually think they should be called bear hugs. Consider this my petition for a name change. They’re the perfect cozy treat to usher in a new season and a new year of baking together.

The Monthly Bake

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Apple Bear Claws

Click here to view this recipe in the app.

Ready in about 2 ½ hours

Prep time: 15 minutes

Cook time: 2 hours 45 minutes

Total time: 3 hours (2 hours 45 minutes, plus cooling)

Yield: 8 bear claws

For the apple compote:

1 large apple, preferably Pink Lady or Honeycrisp

2 tablespoons/28 grams unsalted butter

2 tablespoons/27 grams light or dark brown sugar

¼ teaspoon cinnamon

⅛ teaspoon nutmeg

1 pinch fine sea salt

1 teaspoon cornstarch

1 teaspoon lemon juice

For the almond filling:

¾ cup/84 grams almond flour

4 tablespoons/56 grams unsalted butter, melted and cooled

¼ cup/55 grams light brown sugar

½ teaspoon almond extract

⅛ teaspoon fine sea salt

1 large egg, at room temperature

For the assembly and glaze:

All-purpose flour, for dough

1 (14- to 17-ounce) package frozen puff pastry, thawed

1 large egg white

⅓ cup/30 grams sliced almonds

½ cup/62 grams powdered sugar

2 teaspoons milk, plus more as needed

• Make the apple compote: Core the apple (leaving it unpeeled) and cut into ½-inch cubes. In a medium saucepan over medium heat, melt the butter with the brown sugar, cinnamon and nutmeg, stirring. Once the mixture starts to bubble slowly, add the apple and salt, stirring to coat completely. Cook for 6 to 8 minutes, stirring often, until the apple has released a lot of its juices and has started to soften.

• In a small bowl, stir together the cornstarch and lemon juice to make a slurry, then stir it into the apple mixture. After about a minute, the compote should look visibly thickened. Spread the compote in an even layer onto a plate or small baking sheet to cool quickly. Once it’s at room temperature, about 15 minutes, cover and refrigerate for at least 30 minutes (and up to a day).

• Make the almond filling: In a medium bowl, mix together the almond flour, butter, brown sugar, almond extract and salt. Beat the egg in a small bowl with a fork until no streaks of egg white remain, then stir into the almond mixture. Cover and refrigerate for at least 30 minutes (and up to a day).

• Once the fillings are cold, prepare the pastry: Lightly flour a clean work surface, then unfold the puff pastry onto it and sprinkle the pastry with a bit more flour. If the puff pastry came as one sheet, cut it in half. Working one sheet at a time, roll each into a 10-by-12-inch rectangle, using more flour as needed. Cut each sheet of pastry into four 5-by-6-inch rectangles, rolling out more as needed. Place the 8 pieces of pastry on a large platter or baking sheet and refrigerate for a few minutes to relax the gluten and ensure they’re still cold.

• Assemble the bear claws: In a small bowl, beat the egg white with a teaspoon of water until it’s slightly foamy. Line 2 baking sheets with parchment paper. (You’ll bake on two sheet pans, but only refrigerate one to save space.) Work with 4 pieces of pastry at a time, keeping the others refrigerated until ready to assemble.

• Lay one of the pastry pieces lengthwise with the shorter edge closest to you. Spread a layer of the almond filling (a scant 2 tablespoons) on the half that’s nearest you and up to the center of the pastry, leaving a 1-inch border of pastry on the 3 remaining sides. Spread a layer of the apple filling on top (also a scant 2 tablespoons), then brush the egg white on the exposed border around the filling.

• Fold the pastry over the filling, then crimp the edges with a lightly floured fork and cut 4 (1/2-inch) slits on the side closest to you with a paring knife. For the classic bear claw look, bring the folded corners of the uncut side toward each other to form a crescent. Place the pastry on one of the lined baking sheets and repeat with the remaining ingredients. Refrigerate the tray of shaped pastries for at least 30 minutes (and up to overnight) before baking; if refrigerating for more than 1 hour, cover the bear claws with plastic wrap, and cover and refrigerate the bowl of egg white as well.

• When ready to bake, position oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Move 4 of the bear claws to the other lined baking sheet. Make sure the claws on both sheets are spaced at least 2 inches apart. Brush the tops of each pastry with the beaten egg white, then sprinkle with sliced almonds.

• Bake for 25 to 35 minutes, switching the positions of the pans halfway through, until the bear claws are flaky, puffed and golden brown. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool for at least 10 more minutes so the filling can set before glazing.

• In a small bowl, whisk together the powdered sugar and 2 teaspoons of milk. The glaze should be slightly runnier than honey; mix in a teaspoon more milk at a time if needed. Drizzle the glaze over the slightly cooled pastries, let it set for a couple minutes until dry, then enjoy. They’re best eaten day-of, either warm or at room temperature, but will keep in an airtight container for up to 3 days.

Thanks for reading (and baking)! See you next week.

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