There’s something irresistible about the warm, flaky layers of a classic bear claw pastry. When filled with spiced apple, it transforms into a perfect blend of sweet and cozy flavors that remind us of crisp autumn mornings. This Apple Bear Claw Recipe brings together tender apples, cinnamon, and a buttery dough that bakes up golden and flaky every time.
We love how this treat combines the best of a fruit-filled pastry with an eye-catching shape that’s fun to make and even better to eat. Whether you’re serving it for breakfast or as a delightful snack, it’s sure to impress family and friends. Let’s dive into this easy recipe that turns simple ingredients into a bakery-worthy delight right in our own kitchen.
Ingredients
To create our delicious Apple Bear Claw, we will use simple, quality ingredients that bring out the warm and flaky texture alongside the sweet, spiced apple filling. Each component is essential to achieve that perfect bakery-style pastry.
Dough Ingredients
Our dough needs to be tender and flaky to complement the rich filling. We recommend using cold ingredients to ensure flakiness.
- 2 ½ cups all-purpose flour, sifted
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter, cold and cut into cubes
- ⅓ cup ice water (plus extra if needed)
- 1 tsp vanilla extract (optional for enhanced flavor)
Filling Ingredients
The spiced apple filling is the heart of the bear claw, bringing in cozy autumn flavors.
| Ingredient | Quantity | Notes |
|---|---|---|
| 3 medium apples | peeled, cored, and diced | Choose Granny Smith for tartness or Honeycrisp for sweetness |
| ⅓ cup brown sugar | packed | Adds rich sweetness |
| 1 tsp ground cinnamon | Warm spice essential | |
| ¼ tsp ground nutmeg | Adds depth to flavor | |
| 1 tbsp lemon juice | Prevents apple browning | |
| 1 tbsp cornstarch | Thickens the filling | |
| 2 tbsp unsalted butter | melted | Adds richness to filling |
Glaze Ingredients
The glaze adds a beautiful shine and slight sweetness to finish the bear claw elegantly.
- 1 cup powdered sugar, sifted
- 2-3 tbsp milk (adjust for desired consistency)
- ½ tsp vanilla extract
Equipment Needed
To prepare our Apple Bear Claw perfectly, we need the right tools to ensure each step flows smoothly and the final pastry has that bakery-quality texture and shape. Here’s the essential equipment we recommend:
- Mixing Bowls: Use a large bowl for the dough and a medium one for the apple filling. Having separate bowls keeps ingredients organized and makes the process efficient.
- Rolling Pin: A sturdy rolling pin is crucial to roll out the dough evenly to achieve the signature flaky layers of the bear claw.
- Pastry Brush: This helps us to evenly brush melted butter into the filling and apply the glaze smoothly.
- Sharp Knife or Pastry Cutter: For scoring the dough with the classic bear claw slits, a sharp knife or artisan pastry cutter gives clean cuts that allow the pastry to expand properly while baking.
- Baking Sheet: A heavy-duty baking sheet lined with parchment paper prevents sticking and ensures even heat distribution.
- Measuring Cups and Spoons: Precision in measuring the flour, sugar, cinnamon, and other ingredients is vital for balanced flavors and pastry texture.
- Spatula or Wooden Spoon: For gently combining the apple filling ingredients without bruising the apples.
- Cooling Rack: Once baked, transferring the bear claws to a cooling rack prevents sogginess by allowing air circulation.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Mixing dough and filling separately |
| Rolling Pin | Rolling dough evenly |
| Pastry Brush | Brushing butter and glaze |
| Sharp Knife/ Pastry Cutter | Scoring dough for classic bear claw shape |
| Baking Sheet | Baking with even heat and preventing sticking |
| Measuring Cups/Spoons | Accurate ingredient measurements |
| Spatula/Wooden Spoon | Mixing filling without breaking apples |
| Cooling Rack | Cooling pastries to avoid sogginess |
Using these tools maximizes efficiency and helps us achieve the perfect flaky texture and rich apple filling that make the Apple Bear Claw a standout treat. Let’s gather these essentials before we begin to ensure a smooth baking experience.
Instructions
Follow these precise steps to create the perfect Apple Bear Claw pastry with a tender flaky dough and a warm spiced apple filling that will delight every bite.
Preparing the Dough
- Combine dry ingredients: In a large mixing bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar.
- Cut in cold butter: Add 1 cup cold unsalted butter (cubed) to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add liquid: Mix in ½ cup ice water and 1 teaspoon vanilla extract (optional) gradually, stirring gently until dough begins to come together.
- Form dough and chill: Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to rest and chill.
Making the Apple Filling
- Prepare apples: Peel and dice 3 large apples into small uniform pieces for even cooking.
- Mix filling ingredients: In a medium bowl, combine the diced apples with ½ cup brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 tablespoon lemon juice, 1 tablespoon cornstarch, and 2 tablespoons melted butter.
- Gently toss: Use a spatula or wooden spoon to fold ingredients together evenly, ensuring every apple piece is coated with the spiced mixture.
Assembling the Bear Claws
- Roll out dough: On a lightly floured surface, roll out chilled dough into a rectangle roughly 12×10 inches.
- Add filling: Spread the apple filling evenly over half the dough, leaving a ½ inch border.
- Fold and seal: Fold the other half of the dough over the filling. Press edges firmly to seal with your fingers or a fork.
Shaping and Cutting the Claws
- Create slits: Using a sharp knife or pastry cutter, cut 4 to 5 parallel slits about ¾ inch deep on the folded dough to form “claw” toes.
- Shape claws: Gently spread the “toes” apart by slightly pulling each slit outward to create the distinctive bear claw shape.
- Transfer to baking sheet: Carefully slide the shaped bear claws onto a heavy-duty baking sheet lined with parchment paper.
Baking the Bear Claws
- Preheat oven: Set oven to 375°F (190°C).
- Egg wash: Brush the bear claws lightly with an egg wash made from 1 beaten egg mixed with 1 tablespoon water to achieve a golden brown finish.
- Bake: Place the baking sheet in the oven and bake for 25-30 minutes until the pastry is golden and crisp.
- Cool: Remove from oven and transfer to a cooling rack to avoid sogginess.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Dough chilling | Refrigerator | 1 hour | Important for flaky texture |
| Baking | 375°F/190°C | 25-30 mins | Bake until golden and crisp |
Adding the Glaze
- Prepare glaze: In a small bowl, whisk 1 cup powdered sugar with 2-3 tablespoons milk and ½ teaspoon vanilla extract until smooth.
- Drizzle: Using a spoon or a pastry brush, drizzle the glaze over the warm bear claws.
- Set glaze: Allow the glaze to set slightly before serving for a beautiful sheen and subtle sweetness.
By carefully following these steps, we ensure our Apple Bear Claw bursts with warm, spiced apple flavor enveloped in a tender, flaky pastry.
Tips for the Best Apple Bear Claw Recipe
To achieve the flakiest crust and the most flavorful Apple Bear Claws, we must focus on a few essential tips during preparation and baking.
Use Cold Ingredients for Flaky Dough
Keep your unsalted butter and ice water chilled until use. Cold butter creates pockets of steam while baking, resulting in a light and flaky texture for the dough. Avoid overworking it to prevent toughness.
Choose the Right Apples
We recommend using firm, tart apples like Granny Smith or Honeycrisp. Their bright flavor balances the sweetness of the filling and they hold their shape well during baking.
Perfect Your Spiced Apple Filling
- Dice apples uniformly to ensure even cooking
- Use fresh ground cinnamon and a pinch of nutmeg for aromatic warmth
- Add lemon juice to brighten the flavors and prevent browning
- Mix in cornstarch evenly to thicken the filling and avoid soggy pastry
Assembly and Shaping
- Roll dough evenly to about 1/4 inch thickness for consistent baking
- Use a sharp knife to make the traditional bear claw slits carefully; these allow steam to escape and create the classic shape
- Brush with egg wash before baking for a gorgeous golden shine
Baking and Glazing
- Preheat your oven fully to ensure immediate crisping of the dough
- Bake on a heavy-duty baking sheet lined with parchment paper for even heat distribution
- Cool on a wire rack to prevent moisture buildup on the bottom
- Drizzle the powdered sugar glaze while the bear claws are still warm for a smooth, glossy finish
| Tip Aspect | Recommendation |
|---|---|
| Butter & Water Temp | Keep cold until use |
| Type of Apples | Granny Smith or Honeycrisp |
| Dough Thickness | 1/4 inch |
| Spices | Fresh cinnamon, nutmeg |
| Thickener for Filling | Cornstarch |
| Baking Surface | Parchment-lined heavy-duty baking sheet |
| Cooling Method | Wire rack |
| Glazing Time | While pastry is warm |
“Cold butter is the secret weapon for flaky pastry, and the right apples make all the difference in flavor and texture.”
By incorporating these tips, we guarantee the best results for your Apple Bear Claw—a tender flaky crust wrapped around a warmly spiced, perfectly textured apple filling.
Serving Suggestions
To elevate our Apple Bear Claw experience, we recommend serving it warm to highlight the tender, flaky pastry and luscious spiced apple filling. Here are some detailed ideas to enjoy this delightful treat:
- Breakfast Pairing: Serve the warm bear claw alongside a hot cup of coffee, chai latte, or spiced tea. The aromatic spices in the pastry complement warm beverages perfectly, making it an ideal breakfast indulgence.
- Brunch Presentation: Arrange Apple Bear Claws on a wooden board with fresh fruit slices such as pears, apples, or berries. Add a small bowl of yogurt or whipped cream for dipping to create an inviting brunch spread.
- Dessert Enhancement: Drizzle additional glaze or a warm caramel sauce over sliced bear claws. Pair with vanilla ice cream or a dollop of mascarpone to transform it into an elegant dessert.
- Snack Time: Wrap a bear claw in parchment paper for an on-the-go snack. Its compact size and rich filling provide satisfying energy between meals.
- Garnishes for Visual Appeal: Sprinkle with powdered sugar or a light dusting of cinnamon before serving. Fresh mint leaves add a pop of color and a refreshing note.
| Serving Occasion | Beverage Pairing | Serving Tips |
|---|---|---|
| Breakfast | Coffee, chai latte | Serve warm with a drizzle of glaze |
| Brunch | Fresh fruit juices | Arrange with fresh fruit and yogurt |
| Dessert | Vanilla ice cream | Add caramel sauce and whipped cream |
| Snack | Herbal tea | Wrap in parchment for easy handling |
As we plate our Apple Bear Claws, let’s focus on the sensory delight — the crisp exterior, the warm cinnamon aroma, and the tender apple filling that invites every bite. This approach ensures our guests savor not only a pastry but an autumnal experience.
Make-Ahead and Storage Instructions
To enjoy our Apple Bear Claw at its freshest, proper make-ahead and storage techniques are essential. Here’s how we can ensure every bite remains flaky and bursting with spiced apple flavor.
Make-Ahead Tips
- Prepare the dough up to 2 days in advance: After mixing and chilling the dough, wrap it tightly in plastic wrap and refrigerate. This helps the butter remain cold and maintains the dough’s flaky texture.
- Assemble the filled bear claws and place them on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and refrigerate for up to 8 hours before baking.
- For longer storage before baking, freeze the assembled bear claws on the baking sheet. Once frozen, transfer them to an airtight container or freezer-safe bag. Bake directly from frozen but add 5 to 10 minutes to the baking time and cover loosely with foil if they brown too quickly.
Storing Baked Apple Bear Claws
- Room Temperature: Store cooled bear claws in an airtight container at room temperature for up to 2 days. For best texture, consume within this time to avoid the crust becoming soggy or stale.
- Refrigeration: Keep baked pastries wrapped in parchment and foil or in an airtight container in the fridge for up to 5 days. Before serving, reheat in a 350°F (175°C) oven for 5 to 7 minutes to restore flakiness.
- Freezing Baked Pastries: Wrap each apple bear claw individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator and warm gently in the oven.
| Storage Method | Duration | Tips |
|---|---|---|
| Dough (Unbaked) | Up to 2 days (fridge) | Wrap tightly to prevent drying out |
| Assembled (Unbaked) | Up to 8 hours (fridge) | Cover loosely; freeze for longer storage |
| Room Temperature | Up to 2 days | Airtight container; consume promptly |
| Refrigerated (Baked) | Up to 5 days | Reheat in oven for freshness |
| Frozen (Baked) | Up to 2 months | Wrap individually; thaw overnight before reheating |
Reheating Instructions
To revive the beautiful flaky crust and warm the spiced apple filling, preheat the oven to 350°F (175°C). Place the bear claw on a baking sheet and heat for 5 to 7 minutes. Avoid microwaving as it can make the crust soggy and diminish the appealing texture.
“Reheating in the oven is the key to bringing back that irresistible aroma and crisp layers of our Apple Bear Claw.“
By following these make-ahead and storage guidelines, we can enjoy the convenience of preparing our Apple Bear Claw in advance without sacrificing taste or texture.
Conclusion
Making our own Apple Bear Claw is a rewarding experience that brings bakery-quality pastries right into our kitchen. With simple ingredients and a few key techniques, we can create a flaky, flavorful treat that’s perfect for any time of day.
Whether we enjoy it fresh from the oven or save some for later, this recipe offers flexibility and delicious results every time. Let’s embrace the cozy flavors of fall and share this delightful pastry with friends and family.
Frequently Asked Questions
What ingredients are needed to make the Apple Bear Claw pastry dough?
The dough requires all-purpose flour, salt, sugar, cold unsalted butter, ice water, and optional vanilla extract to achieve a tender, flaky texture.
What makes the apple filling special in the Apple Bear Claw?
The filling uses diced apples, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and melted butter for a warm, spiced, and rich flavor.
What tools are essential for making the Apple Bear Claw?
Key tools include mixing bowls, rolling pin, pastry brush, sharp knife or pastry cutter, heavy-duty baking sheet, measuring cups/spoons, spatula, and a cooling rack.
How do you shape the Apple Bear Claw pastry?
After filling the dough with apple mixture, it’s cut and scored to create a claw-like shape before baking for a traditional look.
Can I prepare the dough or pastry in advance?
Yes, dough can be refrigerated for up to 2 days, and assembled bear claws refrigerated for 8 hours or frozen for longer storage before baking.
Which apples are best for the filling?
Firm, tart apples like Granny Smith or Honeycrisp are recommended for flavor and texture during baking.
How should I serve the Apple Bear Claw for the best experience?
Serve warm with coffee or chai latte for breakfast, fresh fruit and yogurt for brunch, or with glaze and ice cream for dessert.
What is the best way to store leftover Apple Bear Claws?
Store at room temperature for 2 days, refrigerate up to 5 days, or freeze for up to 2 months. Reheat in an oven to restore flakiness.
Why is it important to use cold butter and ice water in the dough?
Cold ingredients ensure the dough stays flaky by preventing butter from melting before baking, creating light, tender layers.
How do you glaze the Apple Bear Claw for finishing?
Drizzle a simple glaze made of powdered sugar, milk, and vanilla extract over warm pastries for a shiny, sweet finish.