Bear Claws


Preparation info

  • Difficulty


  • Makes


Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

Eat the crunchy toes off the bear claws before reaching the soft frangipane centre of this delectable pastry. You can fill it with fruit if you wish or a mix of fruit and frangipane.



Take the rested dough from the refrigerator and roll it out into a rectangle, about 35 x 100 cm (14 x 39½ inches). This will take quite a lot of energy as the dough may keep springing back to its original size. If this happens rest the dough in the refrigerator for about 10 minutes then resume rolling. This resting process may need to be done a number of times. If the dough is becoming too large to fit in the refrigerator simply fold it over before placing on trays and placing it in.

Cut the dough into twenty-eight 8 x 14 cm (3¼ x 5½ inch) rectangles. Place the rectangles on trays lined with baking paper and place in the refrigerator for about 10 minutes.

Remove from the refrigerator and place 1 tablespoon of frangipane in the centre of each rectangle. Fold the dough in half lengthways, pressing the edges to seal. Make four 3 cm ( inch) cuts on the wider sealed side to resemble the toes of a bear.

Preheat the oven to 240°C (475°F/Gas 8). Cover the bear claws loosely with a thin damp tea towel (dish towel). Set aside in a warm room (about 25°C–27°C/77°F–81°F) for 1½–2 hours, or until almost doubled in size. Spray the tea towel with water occasionally if it becomes dry.

Remove the tea towel, brush the top of each bear claw lightly with egg wash and place in the oven. Reduce the oven temperature to 190°C (375°F/ Gas 5) and bake for about 15 minutes, or until a deep golden colour. Cool slightly on the trays before dusting with icing sugar and serving.