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Many thanks to today’s video partner, New York Times Cooking. I’m a contributor there, and this recipe was developed specifically for NYT Cooking. The full recipe is available here: https://nyti.ms/4vQSMA8

How to Make Perfect Bakery-Style Bear Claws | Claire Saffitz

Learn how to make homemade bear claws from scratch with Claire Saffitz. These classic bakery pastries feature buttery, flaky Danish pastry wrapped around a rich almond filling made with almond paste for incredible flavor without excessive sweetness. If you love almond croissants, Danish pastries, puff pastry desserts, or European-style baking, this recipe belongs in your kitchen.

In this step-by-step baking tutorial, Claire walks you through making an enriched Danish pastry dough, laminating it for delicate, flaky layers, preparing a smooth almond cream filling, shaping traditional bear claws, and baking them until deeply golden and crisp. While the dough benefits from being made ahead, Danish dough is more forgiving than croissant dough, making this an approachable project for ambitious home bakers.

Whether you’re looking for the best homemade bear claw recipe, want to improve your pastry skills, or are searching for an authentic bakery-style breakfast pastry, this recipe delivers professional results at home.

#BearClaws #ClaireSaffitz #Baking

Chapters:

0:00 Start

1:50 Ingredients & Special Equipment

3:13 How To Make Filling

5:25 How To Roll Dough

6:30 How To Make Bear Claws

10:00 Bake Bear Claws

14:00 Serve & Eat

What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp

Dessert Person Online: https://www.dessertperson.com/

Claire on Instagram: https://www.instagram.com/csaffitz/?h…

Claire Merchandise: https://www.dessertperson.com/buystuff

Penguin Random House Books: https://www.penguinrandomhouse.com/

Video Series:

Producer/Director: Vincent Cross

Camera Operator: Calvin Robertson

Editor/Motion Graphics: Bryant Alvarez

Animation Credits:

Character Designer/Animator/Backgroun