Cat's Claws Puff Pastry
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These cute cat paw-and-claw puff pastries are easy to make using store-bought puff pastry. Fill it with speculoos butter filling (or any filling of your choice), score the puff pastry, attach the claws made from sliced almonds, and bake. Kids and adults alike will love these treats.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 sheet of puff pastry
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Recipes with similar ingredients: puff pastry, turbinado sugar
Cooking the dish according to the recipe:
- On a floured work surface, roll out 1 sheet of thawed puff pastry into a 30cm square; cut into three 10cm wide strips. Grease speculoos cookie butterBrush the edges with beaten egg and fold in half lengthwise; press the edges of the dough to seal.
- Cut each strip crosswise into 4 pieces. Place on a parchment-lined baking sheet; make three slits along the sealed edge of each piece. Brush with beaten egg, then press in almond needles to create claws. Sprinkle with turbinado sugar. Freeze for 10 minutes. Bake the paws at 200°C (400°F) until golden brown, about 25 minutes.
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