The Bear Claw from Panera Bread features a flaky, buttery pastry shaped like a bear's claw, filled with a sweet almond paste and topped with crunchy sliced almonds and a light glaze, offering a perfect blend of tender, nutty, and sugary flavors.
Equipments
- Mixing bowl
- Stand mixer (with paddle and dough hook attachments)
- Rolling pin
- Pastry brush
- Sharp knife or bench scraper
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Whisk
- Spatula
- Cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup whole milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup unsalted butter (cold, for lamination)
- 3/4 cup almond paste
- 1/4 cup powdered sugar
- 1/4 teaspoon almond extract
- 2 tablespoons unsalted butter (softened, for filling)
- 1/2 cup sliced almonds
- 3/4 cup powdered sugar (for glaze)
- 2–3 tablespoons milk (for glaze)
When preparing the Bear Claw pastry, ensure your unsalted butter is cold for proper lamination, which creates the flaky layers essential for texture. Use fresh active dry yeast for optimal dough rise and a tender crumb. Incorporate high-quality almond paste and almond extract to achieve the authentic nutty flavor characteristic of the Bear Claw from Panera Bread. Measuring ingredients precisely with proper tools like measuring cups and spoons helps maintain the balance of sweetness and texture. Your homemade Bear Claw from this Panera Bread copycat recipe delivers that perfect blend of flaky pastry, sweet almond filling, and crunchy almond topping.
Instructions
- Warm milk and water to 110°F.
- In mixing bowl, combine warm milk, water, 1 tablespoon sugar, and yeast; let sit 5–10 minutes until foamy.
- Add remaining sugar, vanilla extract, eggs, and salt; whisk to combine.
- Add flour; mix until dough forms.
- Use dough hook to knead 5 minutes until smooth.
- Shape dough into a ball; cover and refrigerate 1 hour.
- Place cold butter between parchment; roll into 6x8-inch rectangle.
- Roll chilled dough into 9x13-inch rectangle.
- Place butter slab in center; fold dough over butter (letter fold).
- Roll out to 9x13 inches again.
- Fold into thirds; refrigerate 30 minutes.
- Repeat rolling and folding 2 more times, chilling between each.
- For filling, mix almond paste, powdered sugar, almond extract, and softened butter until smooth.
- Roll dough to 10x14-inch rectangle.
- Spread almond paste filling lengthwise on one half.
- Fold dough over filling; press edges to seal.
- Cut folded dough into 8 strips.
- Cut 3 slits halfway up each strip for “claws.”
- Arrange strips on parchment-lined baking sheet.
- Cover loosely; let rise 45–60 minutes.
- Preheat oven to 375°F.
- Brush pastries with beaten egg.
- Sprinkle with sliced almonds.
- Bake 15–18 minutes, until golden brown.
- Cool on cooling rack.
- For glaze, whisk powdered sugar and milk until smooth.
- Drizzle glaze over cooled bear claws.
Substitution
This Bear Claw from Panera Bread copycat recipe uses laminated dough to achieve a flaky, buttery texture, similar to classic Danish pastries. If you don't have almond paste on hand, you can substitute it with marzipan or a mixture of ground almonds and sugar to maintain that rich, nutty filling. When laminating the dough, make sure the butter stays cold to create distinct flaky layers; if the butter softens too much, refrigerate the dough before continuing. Use parchment paper on your baking sheet to prevent sticking and ensure even browning of the pastry. Your glaze consistency should be thick enough to coat the almonds without running off, so adjust milk quantity accordingly.
Tips
Ensure all liquids, especially milk and water, are warmed precisely to 110degF before activating the yeast to achieve proper fermentation and dough rise. When laminating the dough with cold butter, maintain a consistent thickness for even layering, chilling the dough between folds to prevent butter melting. Use a sharp knife for the "claw" slits to create clean cuts that allow the pastry to expand beautifully during baking. Your Bear Claws will have the best texture and flavor if you allow the dough to rise fully before baking and apply the glaze only after cooling completely.
Nutritions
The Bear Claw from Panera Bread contains approximately 350-400 calories per serving, largely due to its rich all-purpose flour and buttery layers formed through lamination. Almond paste provides a good source of protein and healthy fats, while the sliced almonds boost fiber and vitamin E content. Sugar and powdered sugar in the dough, filling, and glaze contribute to its sweet flavor but also increase the carbohydrate load, which you should consider if monitoring sugar intake. You can enjoy this pastry as an indulgent treat balanced with your overall nutritional needs.
Storage
Store your Bear Claw pastries in an airtight container at room temperature to maintain their flaky texture and nutty flavor for up to 2 days. For longer storage, wrap each pastry individually in plastic wrap and freeze them for up to 1 month, then thaw at room temperature before enjoying. Avoid refrigeration, which can cause the pastry to become soggy and lose its buttery flakiness.
Variation or Alternatives
For a variation, substitute almond paste with hazelnut spread or a mixture of ground walnuts and honey to change the nutty flavor profile. Replace whole milk with almond milk or oat milk for a dairy-free option that maintains moisture. You can also experiment with adding cinnamon or cardamom to the dough for a spiced undertone. To achieve extra flakiness, extend the lamination process by adding more folds and chill times between roll-outs.
Allergies
Your Bear Claw from Panera Bread contains almonds and almond paste, which are common allergens and can cause severe reactions in individuals with nut allergies. The pastry also includes eggs and dairy such as whole milk and butter, both frequent allergens that may affect those with sensitivities. People with allergies to nuts, eggs, or dairy should exercise caution or avoid this product to prevent adverse health effects.
Why this recipe?
People love the Bear Claw menu item from Panera Bread for its perfect blend of flaky, buttery pastry and sweet almond filling, creating an irresistible texture and flavor combination. The pastry is often topped with enticing almond slices and a light glaze that enhances its rich taste. Making a copycat version allows you to enjoy this bakery favorite fresh at home, controlling ingredients and customizing sweetness to match your preferences. Your efforts will be rewarded with a delicious treat that mirrors the quality and indulgence of the original Bear Claw.