BeaverTails (2024)

FAQs

What is beavertail pastry made of? ›

Created with whole wheat flour and fried to soft, crispy perfection, BeaverTails trace their origins from bannock, a non-rising dough stretched over two sticks that early settlers cooked over a fire, taking after how Indigenous people flame-cooked beaver tails to access the meat inside.

Beaver Tails are fried dough pastries. They are sold by Snack Shack (the most notable employee) at the Beaver Tail Bakery. They are known to come in a variety of flavors. Chocolate, banana, lemon, and coconut are a few of the flavors known.

Wish you could have a tasty BeaverTails® pastry but don't live in Canada? Don't worry about it! We have BeaverTails® locations in the USA, Dubai, Japan, France, and Mexico! And the list is constantly growing!

The tail of a beaver is mostly meaty. It is difficult to describe the taste, though. It has similarities with other large rodents, like porcupines, but that wouldn't be particularly helpful if you've never tasted porcupine meat. It tends to be rich and oily, in the way that pork is, but the flavor is nothing like pork.

Beaver meat is very low in fat (10%) when compared to beef, pork and chicken (33 – 55% fat) but the feet and tail contain a lot of fat. Traditional fats are healthier for us.

Pull coals from the fire into the grilling channel and place the beaver tail onto the grill. Roast the tail for approximately 20 minutes, rotating it every couple of minutes to get an even roast. Some charring on the skin is okay. As the tail roasts, the skin will bubble and pull away from the tail.

The American beaver's most noticeable characteristic is the long, flat, black tail. A beaver's tail not only helps it swim faster, but can also be used to make a loud alarm call when slapped against water. In addition, the large tail helps the beaver balance when carrying a heavy log or tree trunk.

Buc-ee's Beaver Tail

After glazing over the myriad bakery options, I opted for a Beaver Tail, which is the Buc-ee's version of a cinnamon roll. Very sweet, the long and flattened baked good was delicious.

How long has BeaverTails been around? ›

In 1978, at a community fair in Killaloe (west of Ottawa), Pam and Grant Hooker began to sell pastries that they dubbed “beaver tails,” made from a Hooker family recipe. Today, BeaverTails is a chain of restaurants that sell these pastries, with locations in many Canadian cities as well as in other countries.

Beaver tail coating/skin will crackle. There is no need for spices, as I mentioned before, not even salt and pepper. Eating instructions: Take a bite of dry meat, chew it, swallow, then take a bite of beaver tail. Don't eat the crackling skin, eat the fat.

Company history

BeaverTails began when Grant and Pam Hooker turned their family recipe for fried dough into a corporate business. They sold their first pastries at the Killaloe Craft and Community Fair in 1978. Two years later, they opened the first BeaverTails stand in the Byward Market in Ottawa.

Elephant ears are frequently called beaver tails (especially in Canada), otter tails, scones, fry bread, fry dough, and a handful of other names. What is this? Perhaps most commonly, elephant ears are simply referred to as “fried dough” as that's exactly what it is.

Yes! Beaver is safe to eat.

Elephant ears are frequently called beaver tails (especially in Canada), otter tails, scones, fry bread, fry dough, and a handful of other names. What is this? Perhaps most commonly, elephant ears are simply referred to as “fried dough” as that's exactly what it is.

Buc-ee's Beaver Tail

After glazing over the myriad bakery options, I opted for a Beaver Tail, which is the Buc-ee's version of a cinnamon roll. Very sweet, the long and flattened baked good was delicious. It had a great mixture of cinnamon, icing and flakiness.

Pâte brisée is simply flour, cold butter, salt and ice water (some recipes add a bit of sugar too). In the photo below I've provided the amounts of butter and flour for each of the four recipes.

Flaky pastry, like the one pictured here, is made by incorporating small chunks of solid butter or fat through flour (either but 'rubbing in' using your fingertips or 'cutting through' using the cutting blade of a food processor) then binding the dough with moisture from other ingredients such as water and/or eggs.