Bear claw (pastry)
This article needs additional citations for verification. (September 2012) (Learn how and when to remove this template message)
|Type||Pastry, doughnut or fritter|
|Place of origin||United States|
|Main ingredients||Dough, almond paste|
|Ingredients generally used||Raisins|
A bear claw is a sweet, yeast-raised pastry, a type of Danish, originating in the United States during the mid-1920s. In Denmark a bear claw is referred to as kamme. The name bear claw as used for a pastry is first attested in 1936. The phrase is more common in Western American English, and is included in the U.S. Regional Dialect Survey Results, Question #87, "Do you use the term 'bear claw' for a kind of pastry?"
Most Danishes include the same basic ingredients such as eggs, yeast, flour, milk, sugar, and butter. The bear claw is also made with "sweet dough" which is "bread dough with more shortening than usual". One of the differences between most Danishes, besides taste, is seen in their shape. A bear claw is usually filled with almond paste, and sometimes raisins, and often shaped in a semicircle with slices along the curved edge, or rectangular with partial slices along one side. As the dough rises, the sections separate, evoking the shape of a bear's toes, hence the name. A bear claw may also be a yeast doughnut in a shape similar to that of the pastry. Such doughnuts may have an apple pie-style filling, or other fillings such as butter pecan, dates, cream cheese, grape or cherry.
A bear claw can be made by hand or by machine. Bear claw can be hand-made by using a bear claw cutter that was invented in 1950 by James Fennell. A 1948 patent describes the process of assembling the bear claw as rolling out the dough, layering filling onto it, folding the dough over, cutting small incisions to create the claw-like look, and finally cutting the dough into separate pastries. The pastry can be curved into a half-circle at this point, which causes the "toes" to separate.
Health and Nutrition
The bear claw from the restaurant chain Panera Bread is mostly made up of fats and carbohydrates with a small portion of it being protein. This specific bear claw contains 23 grams of sugar per pastry, totaling in at about 500 calories. 
- List of doughnut varieties
- List of fried dough varieties
- List of pastries
- List of regional dishes of the United States
- Food portal
- "Bear claw". Dictionary of American Regional English. Retrieved 4 September 2012.
- Roufs, Timothy G., and Kathleen Smyth Roufs. Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-CLIO, 2014. Gale eBooks, https://link.gale.com/apps/pub/8NLE/GVRL?u=wash_main&sid=GVRL. Accessed 16 Oct. 2020.
- "Bear Claw". Merriam-Webster.com. Retrieved Feb 4, 2016.
- "Dialect Survey Results". Joshua Katz, Department of Statistics, NC State University. Archived from the original on 6 June 2013. Retrieved 8 June 2013.
- “Frozen Cakes and Pastries.” ID : the Voice of Foodservice Distribution, vol. 29, no. 11, 1993, p. 113.
- FrancesC. "Almond Bear Claws". Allrecipes.com. Retrieved 4 September 2012.
- Della-Piana, Patricia. J'eat? Playful Cookery. Lulu. p. 356. ISBN 9781300921059.
- Pastry, Joe. "The Bear Claw". Joe Pastry. Retrieved 4 September 2012.
- Le, Conie Stiles (Jan 13, 1948), Production of coffee cakes, retrieved 2016-03-24. US Patent US 2434339 A. Filed 1944-03-22. Granted 1948-01-13.
- C, Fennell James. “Bear Claw Cutter.” 1950.
- Mushet, Cindy, Sur La Table (2008-10-21). "Bear Claw". The Art and Soul of Baking. Andrews McMeel Publishing. p. 118. ISBN 9780740773341.
- "Panera Bear Claw Nutrition Facts". FastFoodNutrition.org. Retrieved 2020-10-29.
- Media related to Bear claw (pastry) at Wikimedia Commons