Apple Bear Claws Recipe

Make the apple compote:

Step 1. 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.

Step 2. 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:

Step 3. 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:

Step 4. 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:

Step 5. 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.

Step 6. 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.

Step 7. Fold the pastry over the filling, then crimp the edges with a lightly floured fork and cut 4 (½-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.

Step 8. 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.

Step 9. 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.

Step 10. 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.