It’s Montana Week on House of Nash Eats as part of our American Eats series where I’m sharing iconic foods for each state. When brainstorming famous foods to share for each state, sometimes I have to think outside the box and in this case I decided to share this bear claw pastry recipe as an homage to the many, many bears that make Montana their home. We spent almost a month in Montana a couple summers ago and within hours of settling into our Airbnb there was a big brown bear roaming around in the backyard. I’ll never forget watching him amble through the field and eventually make his way back into the forest and we made sure to keep our bear spray close by whenever we went down to the creek on the property to go fishing with the girls.
What are Bear Claws?
If you have ever been to a donut shop, bakery, or cafe, chances are you’ve seen the bear claw shaped pastries (some consider them a type of doughnut) that are popular throughout North America and Europe. It is a delicious pastry that is usually sprinkled with sliced almonds and either dusted with powdered sugar or glaze with a simple vanilla or almond glaze. Bear claw pastries are a type of sweet pastry that is named for their shape, which is said to resemble a bear’s claws. There are many variations on bear claws but our favorite is one that is similar to a Danish where it is made from a sweet yeast dough that is rolled out and filled with an almond paste mixture. The filling is then wrapped in the dough and shaped into a claw-like form. The pastry is typically baked until it is golden brown and crispy. But bear claw pastries can be found in many different variations, with some using different types of chopped nuts or adding additional flavorings such as orange zest, and spices such as cinnamon and cloves. When we were in Montana, you could often find huckleberry bear claws that are made using a similar recipe to traditional bear claws, but with the addition of huckleberry jam or fresh huckleberries to the almond paste filling. The huckleberry jam gives the pastry a sweet and tangy flavor that pairs well with the nutty filling of rich almond paste and flaky pastry crust. Huckleberry bear claws are particularly popular in Montana, Idaho, and other states in the Pacific Northwest region, where huckleberries are abundant and are just one example of how local ingredients can be incorporated into traditional pastry recipes to create new and unique flavors.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
All-purpose flour Salted butter Water Yeast Sugar Milk Eggs Salt Almond paste Almond extract
How to Make Bear Claw Pastries
Filling
Assembly
Tips for Success
Give yourself time. This recipe involves a few steps like making the dough, filling, and glaze, as well as shaping, rising, and baking. It can all be done in a few hours, but some people find it easier to make the dough a day ahead of time to make things easier. Try adding another flavor. This is a fairly classic almond bear claw pastry recipe with almond paste filling, but you can use the same dough with cherry pie filling, blueberry filling, or your favorite strawberry jam to change things up.
How to Store Bear Claws
Keep any uneaten bear claws in an airtight container on the counter for up to 2 days or in the refrigerator for 5-7 days. They can be gently warmed up in the oven, if desired, although the glaze will tend to be absorbed or get sticky. We prefer them served at room temperature. You can also freeze the bear claws for up to 2 months. If planning to freeze any of the bear claws, I recommend freezing the glaze separately in a plastic ziplock bag with the bear claws. Let it thaw on the counter, along with the bear claws, then squish it, snip off one corner, and drizzle to finish them before enjoying.
More Breakfast Recipes
Homemade Cinnamon Rolls Easy French Crepes Aebleskiver | Danish Pancakes Hotteok (Korean Sweet Pancakes) Liège Waffles
Pecan Rolls
Guava Cream Cheese Cuban Pastries (Pastelitos de Guayaba y Queso)
Christmas Star Bread
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