Flaky Cheese Bear Claws with Herbed Butter Glaze and Pepper
Cheese Claws
Golden, flaky cheese-filled pastries with a savory herbed butter glaze—perfect for breakfast or snack.
These cheese bear claws are my cozy, slightly cheeky take on a classic pastry: buttery puff pastry wrapped around sharp melted cheese, then cut and brushed so the top splits into little claw-like fingers. They bake up crisp and golden with an irresistible savory glaze—perfect for brunch, a weekend breakfast, or grazing with coffee.
The recipe is forgiving and quick: you can use a store-bought puff pastry sheet and a mix of good melting cheeses. I love the pop of fresh herbs and a crack of black pepper in the butter glaze—it brightens the richness and makes them impossible to resist right out of the oven.
Nutrition (per serving)
Directions
-
1
Thaw the puff pastry sheet according to package directions so it is pliable but still cold. Preheat oven to 400°F and line a baking sheet with parchment paper.
-
2
In a small bowl, combine the softened butter, parsley, chives, Dijon mustard, garlic powder, 1/8 tsp salt, and 1/8 tsp pepper. Mix until smooth—this is your herbed butter.
-
3
On a lightly floured surface, roll the pastry sheet into an 11x10-inch rectangle. Cut the rectangle into 8 equal rectangles (about 4.5 x 2.5 inches each).
-
4
Divide the shredded cheeses evenly, placing about 2 tbsp of cheese near one short edge of each pastry rectangle, leaving a 1/4-inch border.
-
5
Brush a little of the herbed butter along the opposite short edge, then roll each rectangle from the cheese edge toward the butter edge to encase the cheese, sealing the edge gently with your fingers.
-
6
Place each roll seam-side down and, using sharp kitchen scissors or a knife, make 4 evenly spaced diagonal cuts along the top of each roll, stopping about 1/3 of the way down so the top can fan into 'claws.'
-
7
Whisk the egg with 1 tsp water and brush each bear claw with egg wash. Brush the exposed tops lightly with remaining herbed butter, then sprinkle with coarse sea salt, remaining black pepper, and seeds if using.
-
8
Bake for 18–22 minutes, rotating the pan once, until deeply golden, puffed, and the cheese is melted and bubbling.
-
9
Allow the bear claws to cool on the pan for 5 minutes, then transfer to a wire rack. Serve warm so the pastry is crisp and the cheese still gooey.
Ingredients
- refrigerated puff pastry sheet:1 sheet (17.3 oz)
- sharp cheddar, shredded:8 oz
- Gruyère or fontina, shredded:4 oz
- unsalted butter, softened:4 tbsp
- fresh parsley, finely chopped:2 tbsp
- fresh chives, chopped:1 tbsp
- Dijon mustard:1 tbsp
- garlic powder:1/2 tsp
- large egg:1 piece
- coarse sea salt:1/2 tsp
- freshly ground black pepper:1/4 tsp
- sesame or poppy seeds (optional):1 tbsp
- all-purpose flour (for dusting):1 tbsp
Tips & Notes
- Keep the pastry cold—if it gets too warm while you shape, pop the tray into the fridge for 10 minutes before baking.
- Mix two melting cheeses (sharp cheddar + Gruyère) for great flavor and stretch, but any good melting cheese will work.
- For extra crispness, brush a little melted butter on the bottom just before baking and avoid overfilling so they seal well.
