Pillsbury Bake-Off Countdown: Grizzly Bear Claws

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events).

Gerald Martinez of Westminster, Colorado deserves an award: for the cutest pastry name in the running at this year's Bake-Off! Not that it's that different from "bear claw", but somehow the "grizzly" referring to a flaky coating of coconut makes me coo. That's cute! Plus, the pastries are a fine way to start the morning, made from biscuit dough reconfigured and filled with a date-nut mixture. Good luck at the Bake-Off!

Grizzly Bear Claws

  • Prep Time: 25 Min Total
  • Time: 50 Min
  • Makes: 5 bear claws


  • 5 tablespoons powdered sugar
  • 1 large orange (1 tablespoon grated peel and 1 tablespoon plus 1 1/2 teaspoons juice)
  • 1/3 cup coconut
  • 1/4 cup sliced almonds, coarsely chopped
  • 2/3
  • cup finely chopped pitted dates
  • 1/4 cup Jif® Creamy Almond Butter 1can Pillsbury Grands Homestyle refrigerated buttermilk biscuits (5 biscuits)


  1. Heat oven to 375°F. Line large cookie sheet with Reynolds® Parchment Paper. In small bowl, mix 2 tablespoons of the powdered sugar and 1 1/2 teaspoons of the orange juice with whisk until smooth; set aside. In another small bowl, mix coconut and almonds; set aside. 
  2. In medium bowl, mix dates and 1 tablespoon of the orange juice. Stir in almond butter, orange peel and remaining 3 tablespoons powdered sugar. Set aside. 
  3. Separate dough into 5 biscuits; press each biscuit to form 7x3 1/2-inch oval. Spoon about 2 tablespoons date filling on one half of each biscuit oval. Spread filling to center, 1 inch from short end and 1/4 inch from sides. Fold dough in half over filling; bringing top edge of dough even with bottom edge. Press edges firmly to seal. 
  4. Place biscuits 2 inches apart on cookie sheet. Using sharp knife or kitchen scissors, make four 1-inch cuts, 1 inch apart on sealed end of biscuit. Gently stretch each section between cuts to form claw shape. Brush tops of biscuits with reserved orange glaze; sprinkle evenly with reserved coconut mixture. 
  5. Bake 10 to 20 minutes or until golden brown and coconut is toasted. Cool 2 minutes; remove from pan to cooling rack. Cool completely, about 15 minutes.