4-463: A bear claw is a type of pastry . Bear claw or bear claws may also refer to: Bear claw A bear claw is a sweet, yeast -raised pastry , a type of Danish , originating in the United States during the mid-1910s. In Denmark, a bear claw is referred to as a kam . France also has an alternate version of that pastry: patte d'ours (meaning bear paw ), created in 1982 in
8-422: 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
12-727: The Alps. The name bear claw as used for a pastry is first attested in March 1914 by the Geibel German Bakery, located at 915 K Street in downtown Sacramento . 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
16-406: 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. 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
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