The Fresh Loaf

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Date filled Bear claws

socurly's picture

Date filled Bear claws

I am looking for a recipe for date filled bear claws.  This is a pastry delight from my childhood I am really missing.  Does anyone have this recipe?

JuneHawk's picture



I looked through many of my baking books and I could only find one recipe for bear claws and it was not specifically for date filled but could be adapted to be so. The recipe is from The Taste of Home Baking Book. I hope this is good for you!


Bear Claws

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm milk (110° to 115°)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 1-1/2 cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons all-purpose flour, divided
  • 3/4 cup cold butter, cut into tablespoon-size pieces
  • 6 tablespoons prepared almond filling or filling of your choice
  • 1 egg, beaten
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 2 to 3 teaspoons water

In a large mixing bowl, dissolve yeast in warm milk. Stir in the sugar, salt and egg; mix well. Add the flour all at once, stirring until mixed. Set aside.
For butter mixture, sprinkle 1 tablespoon flour on a work surface; place butter on surface and sprinkle with 1 teaspoon flour. Press and roll out with a rolling pin. Scrape butter from rolling pin and continue to work the butter until it forms a smooth mass without any hard lumps. Knead in remaining flour, working quickly to keep butter cold. Place butter mixture on a sheet of plastic wrap and shape into a small rectangle. Cover with another sheet of plastic wrap; roll into a 9-in. x 6-in. rectangle. Set aside.
Turn dough onto a floured work surface; roll into a 14-in. x 10-in. rectangle, with a 10-in. side toward the bottom. Unwrap butter mixture; place on dough 1 in. above bottom edge and 1/2 in. from each side edge. Fold top half of dough over butter and pinch edges to seal.
Turn dough a quarter turn to the right; sprinkle lightly with additional flour. Lightly roll into a 16-in. x 8-in. rectangle. Fold bottom third of rectangle up and top third down, as when folding a business letter, making a 5-1/2-in. x 8-in. rectangle (this is called one turn). Rotate dough a quarter turn to the right. Lightly roll into a 16-in. x 8-in. rectangle and again fold into thirds, finishing the second turn. Repeat rotating, rolling and folding two more times for a total of four times. Wrap loosely in plastic wrap; refrigerate for 30 minutes.
Roll dough into a 12-in. square; cut square into three 12-in. x 4-in. strips. Spread 2 tablespoons filling down the center of each strip to within 1 in. of long edge. Fold lengthwise over filling and pinch seam to seal. Cut each strip into three pieces. With scissors, cut each piece four times from pinched seam to about 1/2 in. from folded side. Place 2 in. apart on greased baking sheets. Curve folded side slightly to separate strips and allow filling to show. Cover and let rise in a warm place until almost doubled, about 1 hour.
Brush with egg. Bake at 400° for 10-14 minutes or until puffy and golden brown. Remove from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Cool. Yield: 9 rolls.




srfrench's picture

Hi!  My normal response to this is head straight to McLain's Bakery located in the Waldo Neighborhood of Kansas City, Missouri (the family's favorite breakfast pastries have come from here for 3 generations).  I can't seem to get them to let go of the recipe (and truth be told, probably wouldn't like the sheer number of bear claws I would end up with!).  However, I have found the following recipe that I have held onto for years, just never seemed to get around to making them.  This recipe calls for sprinkling nuts over the top of the dough after making the bear claws and doesn't include a glaze - both of which differ from the bear claws of my youth.  Good Luck!



Date-Filled Bear Claws

Basic Sweet Dough:

1/2 cup milk

1/2 cup sugar

1 1/2 teaspoons salt

1/4 cup butter or margarine

1/2 cup warm water (105-115 degrees)

2 packages active dry yeast

2 eggs, beaten 

4 1/2 cups unsifted flour 

Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm. Measure warm water into large bowl and sprinkle on the yeast.  Stir until dissolved.  Stir in lukewarm milk mixture, eggs, and half of the flour.  Beat until smooth.  Stir in remaining flour to make a stiff dough.  Turn out on a floured board and knead 8 minutes or place in an electric mixer with a dough hook until smooth and elastic.  Place in a greased bowl, turning to grease top of dough.  Cover and let rise until doubled in bulk.  Punch down and shape as desired.

Preparation and Filling:

2 Tablespoons melted butter (for brushing on the dough)

1 1/2 cups chopped dates

3/4 cups raisins

3/4 cups chopped nuts, divided

5 Tablespoons sugar, divided

1 teaspoon lemon rind

1 egg yolk, combined with 2 Tablespoons water

Divide dough in half.  Roll out half of dough on floured board into 9"x18" rectangle.  Brush with 1 tablespoon melted butter.  Combine dates, raisins, and lemon rind with 1/2 cup of the nuts and 3 tablespoons of the sugar.  Sprinkle have of this filling over the dough.  Fold outside third of dough over center; fold again to make a 3-layer strip 18 inches long.  Pinch ends to seal.  Cut and divide into nine 2" sections.  Make four 1/4-inch cuts into one side of each section.  Place on greased baking sheets and shape into bear claws by separating the four cut sections.  Repeat with remaining dough and filling.  Combine egg yolk and water.  Brush rolls and sprinkle with 1/4 cup nuts and remaining sugar.  Let rise, uncovered until doubled in bulk, about 1 hour.  Bake at 400 degrees for 10 to 15 minutes or until golden.


socurly's picture

Thank you for the response,  I will try these, and one I found online and let you know how they turn out.  The ones from my youth had no nuts, just a date filling and a sugar glaze.  I just really miss them.


oliviaharis's picture

I like making things like this. Thanks! Delicious! These sound amazing. Great post and a highfy my friend. I've never seen it so I'm interested in learning about something new. Thanks for sharing.



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