Cinnamon-Sugar Bear Paws! Flaky little breakfast pastries that are melt-in-yo-mouth delish and so easy to make with store-purchased puff pastry sheets. Inside each one you’ll encounter an almond filling that oozes to the fanned edges of each pastry…..such yumminess.
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Cinnamon-Sugar Bear Paws….or maybe at your house you call them Bear CLAWS, which I think most do. Either way, these little pastries are a special treat that I enjoy baking and serving to my fam as a weekend breakfast. And, sure, I do confess that I’m always pleased when there’s a couple of these guys leftover that I can horde for later to have as a tasty afternoon snack with a cup of tea.
How to Make Cinnamon-Sugar Bear Paws.
The almond filling. Made of almonds, sugar, flour, butter, almond extract and cinnamon, the almond filling for these pastries is mild and creamy, just the perfect compliment to the flakey crust of each pastry.
Puff pastry. If you ask me, puff pastry is a girl’s best friend. I always keep a box in the freezer so I can quickly make these pastries for my family, as well as Churro Stix in the air fryer! We also like to make Roast Beef Wellington Packets…..and Chicken Pot Pie using puff pastry for the top crust.
Egg, water, cinnamon, sugar, sliced almonds. Beating an egg with a bit of water makes an egg wash and this is what gives pastry crusts a bit of shine as they bake. Use a silicone pastry brush to brush the top of each Cinnamon-Sugar Bear Paw with the prepared egg wash, then sprinkle with the cinnamon-sugar mixture and add a couple of sliced almonds for garnish. The egg wash helps hold the cinnamon-sugar in place, as well the almonds.
Easy Recipe Tips for Making Cinnamon-Sugar Bear Paws
- I’ve never worked with puff pastry dough. What do I need to know going in? Well, you’ll find puff pastry in the freezer section of larger grocery stores, usually near the frozen phyllo dough, pie crusts, and other frozen desserts. You’ll need to thaw the puff pastry before you can use it, but it thaws super quickly in the fridge. Also, when you’re working with puff pastry, keep in mind that if it gets too warm, it can be sticky to work with. You may need to add a bit of flour to your work surface, and I always try to keep my second sheet of puff pastry (there’s two sheets to each box) in the fridge until I’m ready for it.
- These pastries seems rather small. Can I make the Cinnamon-Sugar Bear Paws bigger if I’d like? Yes, this recipe will make 16-18 small pastries, but if you’d prefer to make larger bear paws, you sure can. Simply cut your puff pastry rounds larger and follow the recipe as directed – it will work fine. You may need to bake them a couple minutes longer, too.
- What if I don’t have a food processor for making the almond filling? No problem. Just finely mince the almonds using a knife and cutting board, then combine them with the remaining ingredients in a mixing bowl until smooth.
- Can I freeze Cinnamon-Sugar Bear Paws? Great question! And, YES! you can. I like to freeze these pastries before they are baked, then bake them fresh (from frozen) when I want to serve them. However, if you choose to freeze them after you’ve baked they are baked, just thaw and serve.
- What kind of cookie sheet should I use for baking Cinnamon-Sugar Bear Paws? A good heavy-duty baking sheet with a rimmed edge is an essential tool, for sure. Especially if you want your baked goods, such as pastries like these and cookies, to be nicely browned. (Remember! When we are cooking, brown is a not a COLOR, it’s a FLAVOR!) To prolong the life of your cookie sheets, keep them OUT of the dishwasher….always hand wash them to keep the finish in tact.
Other Sweet Recipes Your Family Will Enjoy –
Cherry Cream Cheese Danish
Strawberry Lemon Lava Angel Cakes
Mom’s Russian Tea Cakes
Easy Orange Breakfast Crescents
Mini Lemon Blueberry Ice Cream Pies
Peanut Butter Chocolate Polka Dot Bars
Printable Directions for Making Cinnamon-Sugar Bear Paws
Cinnamon-Sugar Bear Paws
- 1/2 cup sliced almonds
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 6 Tbs. unsalted butter
- 1/2 tsp. almond extract
- 1 tsp. cinnamon
- 1 lb. frozen puff pastry, thawed, such as Pepperidge Farms
- 1 egg beaten with 1 Tbs. water, your egg wash
- 1/4 cup sugar mixed with 1/2 tsp. cinnamon
- 1/4 cup sliced almonds, for garnish
- Preheat oven to 350 degrees F.
- In a food processor bowl, place the sugar and almonds; process until almonds are finely ground. Add the flour, butter, almond extract, and cinnamon; process until filling mixture is smooth.
- Lay one sheet of puff pastry out onto a lightly floured work surface. If your brand of puff pastry is thicker than 1/4” use a rolling pin to roll it out to 1/4” thickness.
- Using a 3” round glass or cookie cutter, count out puff pastry rounds. Repeat with second sheet of puff pastry.
- Brush the edges of each puff pastry round with a bit of water, then place 2 teaspoons of the prepared almond filling in the center of each puff pastry round.
- Fold the pastry rounds in half over the filling, pressing the edges to seal. Using a sharp knife or kitchen shears, make four skits in the edge of each round to make the “paws”.
- Place the pastries onto a rimmed baking sheet that has been lined with a sheet of parchment paper; lightly spay the parchment with nonstick spray.
- Using a pastry brush, brush the top of each bear paw with a bit of the prepared egg wash; sprinkle with prepared cinnamon sugar mixture and a few sliced almonds.
- Bake bear paws, uncovered, for 12-17 minutes, or until puffed, crispy and very golden brown.
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