Maple pecan bear claws

Maple pecan bear claws

The Sugar Hit!
Chris Middleton

Oh, Canada. In so many ways you feel like the sister country to us here in Australia – another English-speaking nation that often f ies under the radar on the world stage. We both have accents that tend to confuse people (British, Irish, Kiwi?). You gave the world maple syrup and you’re home to my spirit animal, the brown bear. Let’s eat a bear claw together, Canada.


Quantity Ingredient


Quantity Ingredient
300g plain flour
1 teaspoon dry active yeast
125ml warm water
1 egg
200g butter


Quantity Ingredient
75g butter, softened
55g caster sugar
1 teaspoon pure maple extract, (see note)
1 egg yolk
1 beaten egg, for brushing
55g almond meal
2 tablespoons plain flour
60g chopped pecans


  1. To make the pastry, in a medium mixing bowl (or the bowl of a stand mixer, with the dough hook attached) combine the flour, yeast, warm water and egg. Mix the ingredients together until they form a dough. Transfer the dough to a floured work surface and knead for about 10 minutes (or simply knead for 5 minutes in the mixer), until the dough is smooth and elastic. Cover with plastic wrap and leave in a warm place for an hour or until doubled in size.
  2. Once the dough has risen, lightly flour a work surface and roll into a 30 x 40 cm rectangle, with the short side facing you. Slice the butter thinly and lay the butter in the middle half of the dough, leaving a quarter of the dough exposed at the top and bottom. Fold the top and bottom pieces of dough over the butter, so they meet in the middle and the butter is covered. Then, fold the right and left hand edges of the dough to meet in the middle, and fold the whole thing in half, so the seam is on the left. Press the dough firmly down to seal it, and then roll it back out to 30 x 40 cm. Repeat the same folding process twice more. Wrap tightly in plastic wrap and chill in the refrigerator for 2 hours or overnight
  3. Preheat the oven to 180°C and line a baking tray with baking paper.
  4. Make the filling by beating together the butter, sugar, maple extract, egg yolk, almond meal and flour, until well combined. Fold through the pecans.
  5. Take the dough out of the refrigerator and cut it into 2 pieces. Roll one out into a 16 x 32 cm rectangle, then cut it into four 8 x 16 cm rectangles. Put 1 tablespoon of filling in the middle of each. Brush the edges with beaten egg and fold the pastry over to seal. Put the bear claws on the baking tray, cut ‘toes’ into the side of each bear claw, brush again with egg. Set aside to rise for 15 minutes. Repeat with the other piece of dough.
  6. Bake the bear claws for 25–30 minutes or until deep golden brown and crisp. Serve warm with coffee.


  • If you can’t get hold of pure maple extract, you can get the same maple flavour by using maple sugar instead of regular caster (superfine) sugar.
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