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A bear claw is a sweet, yeast-raised pastry, similar to a Danish, originating in the United States during the mid-1920s.[1][failed verification] A bear claw is usually filled with almond paste,[2] and sometimes raisins, and often shaped in a semicircle with slices along the curved edge, or rectangular with partial slices along one side.[3] As the dough rises, the sections separate, evoking the shape of a bear's toes, hence the name.[4]
The name bear claw as used for a pastry is first attested in 1936.[5] The phrase is more common in Western American English,[1] 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?"[6]
Production
A bear claw can be made by hand or by machine.[7] 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.[7] The pastry can be curved into a half-circle at this point, which causes the "toes" to separate.[8]
^Pastry, Joe. "The Bear Claw". Joe Pastry. Retrieved 4 September 2012.
^"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. {{cite web}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)
^ abLe, 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.
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