In this recipe

  • Odense Almond Paste

    Odense Almond Paste is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar, and rolled through Italian millstones. Adding the delicate flavor of almonds can make an ordinary recipe extraordinary.

Cinnamon Almond Bear Claws

Cinnamon Almond Bear Claws Recipe
We made this complicated pastry easy to prepare with store bought Almond Paste and puff pastry. It's an all-around winning recipe!

16 - 4 inch bear claws


30 minutes to assemble
10-12 minutes to bake
Total time: 40-42 minutes

  • 1-7 oz box Odense Almond Paste, grated
  • 1/3 cup sugar
  • 3/4 teaspoon cinnamon
  • Powdered sugar for dusting counter
  • 1-17.3 oz box puff pastry sheets (contains 2 sheets)
  • 2 tablespoons butter, melted
  • Optional: 1 tablespoon cocoa*
  • *For the chocoholic in the family, add 1 tablespoon of cocoa to direction 2 and proceed with recipe.
1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
2. Beat Almond Paste, sugar and cinnamon with mixer or food processor until the texture of fine crumbs. Set aside.
3. Dust counter and rolling pin with powdered sugar. Unfold one sheet of puff pastry. Roll out to an 11 by 12 inch rectangle and brush with butter. Sprinkle center with 1/3 cup loosely scooped almond mixture and fold one side over filling. Brush unbuttered top with butter and sprinkle with 1/3 cup of filling.
4. Fold remaining 1/3 dough over entire rectangle, pinching edges to seal. Fold ends under. Brush top with butter and evenly sprinkle with 1/4 cup mixture. Cut into 8 equal slices (about 3 1/2" X 1 1/2"). Make five 1/2" cuts in each piece.
5. Place claws on baking sheet and separate cuts by spreading into a slight smile shape. Bake for 10-12 minutes or until tops are golden brown and pastry is well puffed. Place sheet on wire rack until claws are cool. Store in an air tight container.
6. Note: While claws are baking; repeat steps 3-5 with second sheet of puff pastry and remaining filling.

Baking sheets
Parchment paper
Rolling pin

Test Kitchen Tip:
This recipe can be made 2 days ahead, by double wrapping the two prepared rectangles and refrigerating. Just before baking; cut as directed and follow step 5. It makes for carefree entertaining.


Cinnamon Almond Bear Claws

Nutrition Facts:*



FAT: 16g


SODIUM: 90mg 

CARBS: 24g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Cinnamon Almond Bear Claws

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