Resembling something glorious between an almond croissant and a handheld fruit pie, these flaky pastries put an apple-y twist on bear claws. Classic ones use Danish dough to encase a frangipane filling made from finely ground almonds, and are shaped to resemble a bear's paw. This version pays homage to the traditional, with frangipane in the center and apples that are cooked first so that they can start to soften, resulting in a firmer filling that's easier to wrap. Store-bought puff pastry provides a ready-made stand-in for Danish pastry. Try to find a brand that is made with butter, such as Dufour, for optimal flavor. Make sure everything stays cold as you're assembling the bear claws to prevent sticky dough -- your refrigerator is your friend and your countertop will thank you.

News Source : https://www.oregonlive.com/nytcooking/2026/08/787586090-apple-bear-claws.html