Register    Reset Password

Bear Claws

Submitted by: suzanne-mcminn on December 21, 2011
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5
 Bear Claws

A crazy-delicious special occasion pastry!

Featured on CITR

Difficulty: Intermediate

Servings: 1 dozen

Prep Time: several hours, divided   Cook Time: 20-25 minutes  


1 recipe Grandmother Bread for Pastries, ready for use
3 tablespoons butter, melted
1/2 cup sugar
2 teaspoons cinnamon
additional melted butter for brushing
slivered almonds*
powdered sugar icing


*You could use chopped pecans or walnuts as well, or no nuts at all.

Find the Grandmother Bread for Pastries recipe here.

Divide chilled Grandmother Bread for Pastries dough in half. On a floured surface, roll each portion into a 10-inch square. Brush each square with half of the melted butter. Combine cinnamon and sugar in a small bowl; sprinkle half of the cinnamon-sugar filling on each pastry square.

Cut each square in half to make two strips. Fold each strip together lengthwise; seal edges and ends. Cut into three pieces and seal new cut edges. Make four cuts on each piece to within a half-inch to an inch of the folded edge. (Cut from the sealed edge, not the folded edge.) Place on greased baking sheets. Cover and let rise until doubled. Brush each piece with additional melted butter. Sprinkle with slivered almonds. Bake at 350-degrees for 20-25 minutes. Cool on a wire rack. Drizzle with powdered sugar icing.

Powdered Sugar Icing:
Combine 1 cup sifted powdered sugar, 1/2 teaspoon vanilla or almond extract, and enough milk (two to four teaspoons) for drizzling consistency.

Categories: Breads, Breakfast, Entertaining, Holiday, Pastries, Yeast Breads

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other recipes you may enjoy:


No reviews yet | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes


If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter

Thanks for being part of our community!