A bear claw pastry is a sweet, yeast-raised pastry that originated in the United States during the mid-1910s. It is a type of Danish pastry, and its name comes from its shape, which is said to resemble a bears claws. The pastry is typically made from dough and almond paste, and raisins are sometimes added. The dough is rolled out and filled with the almond paste mixture, then shaped into a claw-like form. As the dough rises, the sections separate, evoking the shape of a bears toes. The pastry is then baked until it is golden brown and crispy. Bear claws can also be made as yeast doughnuts in a similar shape to the pastry, and they may have various fillings such as apple pie-style, butter pecan, dates, cream cheese, grape, or cherry. The filling of a bear claw pastry is traditionally made from almond paste, and it may also contain raisins and cinnamon sugar. Other popular fillings include cinnamon, apple, cherry, pecan, and cream cheese. The pastry is often topped with a glaze or sugar and slivered almonds. Bear claws can be made by hand or by machine, and a bear claw cutter was invented in 1950 to make the process easier.