The recipe featured in this post is my own version and does not in any way reflect the official BEAVERTAILS® recipe
———————-
I couldn’t let another winter go by without dedicating a post to our beloved national treasure: the beaver tail.
That’s right.
Now I’ll admit that the process nearly killed me. I don’t think I’ve ever spent as much time nor created as many versions of a food item in my life (a fine baker and pastry maker I am not). But in the end, I ended up with something not entirely dissimilar in taste and appearance to the Canadian winter classic! (or so I like to think).
As my Canadian readers well know, Ottawa is home to the largest skating rink in the world. The Rideau Canal Skateway spans a distance of 7.9 kilometres (4.8 miles) through the downtown core of the Canadian Capital. Along the way, skaters can enjoy rest stops, ice side fires, and plenty of treats including – you guessed it – one of Canada’s best known culinary icons, BEAVERTAILS® pastries. As tradition goes (at least in this house), if you skate the Canal end-to-end, you’ve earned yourself a beaver tail!
So what are BEAVERTAILS® pastries? According to its makers, BEAVERTAILS® pastries are whole wheat pastries that are stretched by hand to resemble the tail of one of our best known symbols: the beaver.
![canal_winter[1]](https://i0.wp.com/www.inspirededibles.ca/wp-content/uploads/2013/02/canal_winter1.jpg)
our very own Who Village
Source: National Capital Commission
![20090218-beavertails[1]](https://i0.wp.com/www.inspirededibles.ca/wp-content/uploads/2013/02/20090218-beavertails1.jpg)
The Classic Beavertail – Source: National Capital Commission
One final word before I get to the recipe.
BEAVERTAILS® pastries do not need fixing. They are positively delicious in their own right and I’ve certainly enjoyed my share of bites. The changes I’ve made are typical of the type of thing I do here at Inspired Edibles – less sugar and a preference for the use of whole, minimally refined ingredients. I’ve also oven baked the pastry rather than frying it.
So, after many iterations (and some exasperation), I present to you, without further ado, my final version of a beaver tail.
- 3/4 cup milk variety of choice
- 3 Tbsp coconut palm sugar, (substitute any coarse grain sugar – brown sugar works just fine)
- 1 tsp salt
- 1 tsp pure vanilla extract
- 1 egg
- 1/4 cup coconut oil, melted (substitute olive oil)
- 2 cups white whole wheat flour (something like this)
- 2 tsp bread machine yeast
- 2 Tbsp olive oil
- 2 Tbsp palm sugar (substitute any coarse grain sugar – brown sugar works just fine)
- 2 tsp cinnamon powder
- 75% cocoa chocolate, melted
- chopped nuts/seeds
- fresh squeezed lemon
NOTES:
I tried many, many, different versions of flour (kamut, quinoa, spelt, wheat) and baking methods for this recipe and ultimately decided to go with a whole wheat flour and the use of a bread machine.
If you prefer to make the pastry the long way, there are other versions available on-line that will take you through that process. I was more interested in the ingredients.
You could also simplify this recipe by using a whole grain tortilla or sliced pita bread (which I used many times when the boys were young) as your base. This time I wanted to create something that resembled a beaver tail a little bit more.
DIRECTIONS:
Makes 8 pastries.
Place all ingredients in bread maker in the order listed and set to dough cycle.
NB: You can make adjustments to the dough while it’s still in the breadmaker if needed; if it looks too wet after the first 5 minutes of kneading, add more flour in small increments (maybe 1 tsp at a time) until a smoother more uniform ball forms. An overly wet dough will yield a dense mass and be tough. Every machine is a bit different (as are the ingredients/flours used by makers) so sometimes these little adjustments are needed and can make a big difference to the quality and outcome of the dough.
Once dough cycle is completed, remove dough from machine and knead by hand for one or two minutes, shaping the dough into a ball. Place dough ball on a lightly floured surface and cover with a cloth for 15 minutes.
Heat oven to 350 F.
Divide dough into 8 balls. Roll (or should I say hand stretch) each ball into the shape of a beaver tail! (a semi-oval shape) about 1/4″ thick or slightly thinner as they will rise in the oven.
Place pastries on a foil lined baking sheet that has been gently sprayed with olive oil.
Meanwhile, combine sugar and cinnamon in a small pinch bowl.
Brush each pastry with some olive oil followed by a dusting of cinnamon-sugar.
Remove pastries from oven and enjoy as is or with some toppings…
~~~
TOPPINGS:
The toppings below are illustrated on a prior dough version – here is my egg-less, yeast-less spelt version (chewy, heavy/dense and frankly not-so great tasting), the toppings however were lovely:
The dark chocolate-hazelnut topping (mmm…):
And, my very favourite topping – freshly squeezed lemon juice… or, as it is called here, the Killaloe Sunrise:
I hope you’ve had some fun learning about one of our national treasures (we take our beaver tails seriously ;o)).
Perhaps you might even give them a try sometime or, better yet, come up to Ottawa for a skate (and a real BEAVERTAILS® pastry)! We’ll look forward to seeing you.
The Rideau Canal Skateway – Source: Government of Canada
(the only time I ever stood a whisker of a chance of keeping up with my boys!)
I forgot to ask if these can be re-heated. If so, will a microwave suffice? It will be my distinct pleasure to add these to other Canadian dishes that I love. I still make Gortons and Tourtière among other dishes from my childhood. Être bien et rester en sécurité, Kelly
Good Morning, I would just do a quick warm-up in the oven – just a minute or two, won’t take long at all. The microwave tends to harden pastries/bread so I would avoid if possible. Santé!
Ohh, tourtière is a family favorite here too at Christmas time (both my Mom and my husband’s Mom are French) and while I no longer make it with meat, the combination of spices, apple and currant, make it delicious! :)
I just made my first batch and I botched it miserably! I’m sure that the fault was mine. When the machine was finished doing its thing, I was presented with a sticky, runny goop! I had to work more flour into it and, in the process, probably overworked the dough. The taste was good, however, but the pastry was tough. I will try again as soon as my pride recovers😄. À la prochaine.
Oh no! Sorry to hear that. You can make adjustments to the dough while it’s still in the breadmaker; if it looks too wet after the first 5 minutes of kneading, add more flour in small increments (maybe 1 tsp at a time) until a smoother more uniform ball forms. An overly wet dough will yield a dense mass and be really tough, indeed. Every machine is a bit different (as are the ingredients/flours used by makers) so sometimes these little adjustments are needed and can make a big difference to the quality and outcome of the dough. I hope this helps! À’ prochaine chicane ;-)
I was born in La Prairie but raised in the US. I have spent much time in Quebec City where I fell in love with this delightful treat! Unfortunately, the Beaver Tail kiosk on the boardwalk was replaced by an ice cream stand. I also got Beaver Tails at the Canadian pavilion in Epcot but, that one too, got axed. I came across your recipe and am assembling the ingredients to reacquaint my fast buds with un petit gout de Canada! Thank you so much.
Ron, this note brought me the biggest smile. Thank you so much for your friendliness and dropping in to share; I loved reading about your beginnings in La Prairie and the ups and downs of your Beaver Tail trails, haha! I hope you like this recipe — while I can’t say they are exactly like the original ;-) I will say we had lots of fun recreating them at home and found them to be quite yummy in their own right; we continue to reminisce about our time on the Canal and beautiful Ottawa – no winter will ever be the same ( I lived in Canada most of my life – born in Montreal and raised our family in Ottawa – I am a more recent resident of California). I am truly touched to read your story, thank you for your kindness. À la prochaine!
Just made these last night and they were perfect! Mine were a little thick but still delicious. Now we can have beavertails anytime and without the guilt (well maybe some guilt since I like mine topped with Nutella 😉). Thanks so much for the recipe… It made it into our “keepers” recipe file!!
Niveen, thank you so much for dropping in to say hello and share your feedback; I am so delighted to hear that you enjoyed this recipe (nothing wrong with a drizzle of sunshine in whatever form you like! :s) it’s an emotional blog post for me and with life feeling more dear than ever, I think back on our many years in Ottawa raising our boys with a tender and full heart. thank you, x
ps: honoured to be in the keeper file :)
What type of bread maker did you use, I have a 1.5 pound one and I’m not sure if it will be big enough? What size is the one you used? Please leave a reply and I will find it very helpful if you answer my question.
hi! the breadmaker was a sunbeam 1.5 pounds – you should be good! I hope you enjoy this recipe :)
Can you freeze baked beaver tails? If you can how do you reheat?
Hi Joan, I haven’t tried freezing them but I suspect it would work fine, much like pancakes/waffles – freeze individually (so they don’t stick together) for reheating, I’d lay them out separately on a baking sheet lined with parchment and would put another loose piece of parchment over top (to prevent over-browning) and try baking for about 10-12 minutes at 350. I hope that helps!
I just found your recipe for beaver tails, I am really looking forward to making them I am from the east coast. I have never had one :( they sound so yummy
Oh, yay! I hope you enjoy this recipe if you have a chance to make it :) I also heartily encourage you to try and get to Ottawa sometime in the winter to skate the canal – there is truly nothing else like it in the world. My heart is full with memories of our youngsters learning to skate on fresh blue sky days surrounded by white – a little magical really. Thank you so much for dropping by and bringing a smile.
Thanks for publishing this. I am going to try it, except I will *knead the dough, and serve them *piping hot.
Thanks Don, hope you enjoy. Knead indeed – too many years living around ice hockey – hah!
Made these for Winter Classic breakfast this morning – perfect! Thank you!
I’m so happy to hear that Jen! Thank you kindly for dropping in with your feedback and happy new year to you :)
This looks so yummy, I am making this for my class and I am looks forward to seeing their reactions!
I hope your class enjoyed them Olivia! Thank you for giving them a try and for taking the time to let me know. Always appreciated. (Eek, I’m just realizing that you left this comment back in November 2014, I’m not sure how it slipped through the cracks; apologies for the long pause and very best wishes for the new year to you).
I’ve never heard of beavertails before, but goodness gracious they look great!
That’s one huge skating rink!!! I’m use to the little rink inside a building where you just go around in circles until you’re dizzy. That skateway is incredible! Now for the beavertails. First of all, I just love the name and they do look like beavertails. The fried one remain me of Indian Fry bread here in NM, except fry bread isn’t made with whole wheat flour so it’s even less healthy. I love that you have perfected a healthy baked version! What a sweet and delicious treat!!!
Hello, and thank you visiting my blog! Always nice to see new faces here. You could definitely mix the dough in a stand mixer but you may miss out on some of the critical rise cycles that are built in to the bread machine… I would be very interested to hear if you were able to get a nice rise from this method. If you try it, you may want to knead the dough by hand a little longer following mixing and allow it to rise for about 45 minutes covered with a dish cloth and set in a warm’ish location. If that doesn’t work, you could try the more deliberate bread making method set out here: http://newfinmysoup.blogspot.ca/2010/10/new-doughnut-rage-newfie-tongues.html
Good luck and please let me know how it goes if you give it a try Happy to hear you’re a Beavertail fan! ;o)
Hi Dina, thanks so much for stopping by and for your kind words – (the final product did look closer to the original so I was happy with that!) – sweet they are ;0)
Could you mix the dough in a stand mixer? I live in Toronto and have about a half a dozen beaver tails in a week when I visit ottawa
Thank you kindly Kelly. It’s always a pleasure reading your blog. I really love the way you weave tidbits of your lovely life into it.
your healthy version looks a lot like the original. i’ve never had one but they sound sweet!
Ah, thanks so much for dropping in Melissa, what a delight to find you here! Glad you like the recipe and the picture… it sure brings back memories to see your sis with her youngsters on the same ice…wow, the circle of life and it’s all happening right here in Ottawa! haha… xo.
Love the picture of you and the boys :) definitely going to try this recipe xo
Well, probably only a ton of work because I am much more comfortable cooking than baking. But you know, I really want to do this – our boys have grown up in Ottawa (1 block from the Canal) so it’s really been a big part of our experience. I guess I wanted to catalogue it for our family. Glad you like this version Koko and thank you so much for your kind words. Hope to see you on the Canal one day ;o).
Heehee, and I was sporting my warm-weather wear on that particular day ;o). Cinnamon sugar is a delightful combination all on it’s own (but, I must add, even better with fresh squeezed lemon!) :O)
Plus a newborn munchkin (who’s harder to see) hanging in the stroller ;o). Glad you like the look of these France! Let me know if you give them a try sometime… cheers.
Thanks so much Angie!
Hello Michelle, thanks so much for stopping by to say hello! Haha, yes, let’s not keep winter around for too long but agreed, the beavertail does make it a little easier to get through. I think that’s why Canadians invent these things – it’s all part of our survival ;0).
Hey Louise! What a hoot, imagine if we had run into each other?! We were out twice this weekend… isn’t the lemon to die for? (and that’s coming from a chocolate lover!!). Thanks for dropping by – so nice to see you here :o)
Hi Emilie! Thanks so much for dropping by. I have to say that a warm Beavertail pretty much melts in your mouth on a cold winters day and is very welcome on the ice for sure! I’m pleased I was able to come up with something quite palatable while baking instead of frying.
Thanks so much Eva – I should have described the texture in the post but felt the submission was already so darn long I didn’t want to bore folks to tears ;o). I would describe these beavertails as extraordinarily light – not only in taste but in weight too – it was like lifting a piece of paper! They are more on the crispy side with a slight chew (true beavertails are chewier) but still, quite edible.
I have to laugh at your beauty of a quote: “You can’t let the gorgeous sunny day fool you, though, Ottawa is damn cold even at the best of times.” Ah, true enough. My husband is always teasing me about how much warmer it is in Toronto vs. Ottawa – I must keep your comment away from him lest he rub it in – ;o)
me too! Thanks Leaf ;0)
Sissi, thank you so much. That photo is really meaningful to me too… I had just recently given birth to our second son so it conjures up many memories of tender moments and times past…I’ve made my share of ‘pretend’ beavertails on pita bread etc. when the boys were small but I wanted to do something a little more emblematic of a true Beavertail for posting – a little piece of our history here in Ottawa… so happy to receive such a warm responses – merci, xo.
Thank you so very much Mr. C.H. I love you to the moon, beyond and back again. xo
Ahhhh Kelly! You’ve done it! This is awesome! It sounds like it was a ton of work but I bet it was worth it. All that beavertail taste testing ;-)
Something on my ‘bucketlist’ is to go to the Rideau Canal and skate. It sounds so amazing. I love the little stops you described along the way.
What a Canadian classic- so glad to see your version!!
Had never heard of beavertails, but now I cannot stop thinking about this goodie! Of course, I don’t own clothes that are warm enough to be alive in that environment, just looking at the beautiful family photo my heart missed a couple of beats, out of fear. :-)
I think I would love my beavertails with cinnamon and sugar, not sure why, as I normally go for savory stuff. I guess it’s because the first photo reminded me of snickerdoodles…
What a great photo of you both! SO cute. I love me a good beaver tail! I happen to have a husband who will flip when I make him this healthier version! He’ll be so happy. Thanks Kelly.
The beavertails are delicious, esp. drizzled with chocolate. I love the photo of you and your boys. Sweet and beautiful!
Love this! Makes me want winter to stick around a little longer… maybe just a day or so until I have time to make these :)
Just got back from Ottawa yesterday Kelly, after skating the canal and having beavertails too! Definitely going to try your recipe and I love fresh squeezed lemon juice on them too.
Oh wow! These look so yummy! I’ve never heard of beavertails before. I’ll take any kind of fried dough (haha). I love that you came up with a healthier version that is baked with coconut oil. Delicious! I can only imagine what these must taste like on a cold winter day :)
You are not going to believe this Kelly, but I have NEVER had a beavertail! Ever! Your healthier makeover sounds and looks wonderful. Can you describe the texture of the beavertail? Is it crusty like pizza but soft and chewy inside or is it more like Naan?
I going to sit my neice and nephew in April for a weekend, this will be a really fun thing to make and eat. And I’ll make them earn it with a good walk to High Park!
We came up to Ottawa on our second Family Day long weekend a few years ago and we skated the Rideau, it was so much fun. There was also a world championship ice sculpture contest going on and that was very cool too. You can’t let the gorgeous sunny day fool you, though, Ottawa is damn cold even at the best of times. http://kitcheninspirations.wordpress.com/2010/02/15/ottawa-our-nations-capital/
I’m not familiar with beavertails so thanks for sharing! I love humble comfort food like this.
I’m moved by the family photo you have shard with us. So sweet! I have never heard of beavertails, but even if I had no idea what it is, I would do everything to taste them because of the cute name (aren’t beavers funny creatures?). Now that I see how beavertails look and know what they contain, I’m even more eager to taste one if I ever go to Canada. You are really brave to prepare such a difficult and time-consuming snack, but I suppose it was worth the effort: they look extraordinary! (Especially the hazelnut and chocolate… I cannot help preferring chocolate flavour all the time!).
Must agree that beaver tails are delicious! These are also wonderful “Makeovers” of the beaver tails (I tried them first hand) :)