Introduction

These Tahini Chocolate Bear Claws are a delightful twist on a classic pastry, combining rich chocolate and nutty tahini for an irresistible filling. Perfect for breakfast or an indulgent snack, they offer a flaky, buttery texture with a unique flavor profile.

Three golden brown pastries shaped like bears with a shiny, crispy crust sit on a white plate on the right side. On the left, a white plate holds half of a similar pastry that reveals a dark chocolate filling inside the soft, light beige layered dough. Small crumbs are scattered on the plate and white marbled surface beneath, showing the flaky texture of the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 half batch Baker’s Croissant Dough
1/4 cup (35g) tahini

2/3 cup (113g) bittersweet or semisweet chocolate chips
1/2 cup (57g) confectioners’ sugar, sifted

1/2 teaspoon King Arthur Pure Vanilla Extract
1 large egg, beaten with 1 tablespoon water

Instructions

Step 1: For the filling, combine tahini and chocolate in a heatproof bowl. Melt in 40-second bursts at half power in the microwave, stirring until smooth. Stir in confectioners’ sugar and vanilla. If the mixture is runny, add another 1/4 cup confectioners’ sugar until thick.
Step 2: Line a large baking sheet with parchment. Roll out the dough to a 12″ x 18″ rectangle, then trim 1/4″ from all edges for better puffing.
Step 3: Cut the dough into nine 4″ x 6″ rectangles by dividing it in thirds lengthwise and widthwise.

Step 4: Roll the filling into a rope about 3/4″ in diameter, cut into 4″ lengths, and place one-third from the bottom edge of each dough rectangle.
Step 5: Fold the bottom edge up and over the filling, then fold once more to create a snug packet with the seam on the bottom.
Step 6: Using a bench knife, make three evenly spaced cuts two-thirds of the way through the folded edge to create “toes.” Transfer the pastries to the prepared sheet and curve them to spread the toes. Refrigerate for 30 minutes.

Step 7: Remove the pastries from the fridge and let rise at room temperature for 45 minutes to 1 hour until noticeably expanded and holding a gentle finger indentation.
Step 8: Preheat the oven to 425°F during the rising time. When pastries have nearly doubled, brush with the beaten egg.
Step 9: Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake an additional 8 to 10 minutes until deep golden brown and aromatic. Cool on the pan on a rack for 20 minutes before serving.

Tips & Variations

Use dark or milk chocolate chips for different sweetness levels.
For extra shine, brush the pastries with egg wash twice—before and midway through baking.
If tahini is too thick, warm it slightly for easier mixing.

Add a pinch of sea salt to the filling for a flavor contrast.

Storage

Store the bear claws loosely covered at room temperature for up to 2 days. To reheat, warm gently in a 350°F oven for 5 to 7 minutes to restore flakiness and melt the chocolate.

How to Serve

Three golden brown pastries with a crispy shiny crust shaped like small animals sit on a white plate on the right side. On the left, a white plate holds one whole pastry and one pastry cut in half showing soft, fluffy, light beige layers of dough spiraled around a dark brown chocolate filling inside. Small crumbs scatter around the cut pastry. The scene is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought croissant dough instead of Baker’s Croissant Dough?

Yes, store-bought dough can work, but for best results, use high-quality dough with real butter for that authentic flaky texture.

What can I substitute for tahini if I don’t have any?

You can substitute with almond butter or peanut butter, but note these will change the flavor profile slightly from the original nutty tahini taste.