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These Direwolf Claws are the perfect fun and easy dessert for Game of Thrones watch parties!

Direwolf Claws

These Direwolf Claws are the perfect fun and easy dessert for Game of Thrones watch parties!

Course Dessert
Cuisine Nerdy
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Calories 209 kcal
Author Tracy

Ingredients

Pastry

  • 1 17.3-ounce box Pepperidge Farm puff pastry sheets*
  • All-purpose flour for dusting

Egg Wash

  • 1 large egg
  • 1 tablespoon milk

Cinnamon Filling

  • 1/2 cup (100g) brown sugar
  • 2 teaspoons cinnamon
  • 1 tablespoon (7g) all-purpose flour

Chocolate Filling

  • 1/2 cup (3oz) chopped semi-sweet chocolate high-quality chips are fine

Cinnamon Drizzle (Optional)

  • 1/4 cup (30g) powdered sugar
  • 1/2 tablespoon (7g) butter melted
  • 1/8 teaspoon ground cinnamon
  • 1/2 to 1 teaspoon milk

Chocolate Drizzle (Optional)

  • 1/4 cup (1.5oz) chopped semi-sweet chocolate high-quality chips are fine

Instructions

Direwolf Claws

  1. Soften your puff pastry according to package instructions. Your dough should be pliable but not sticky. If it feels sticky or too warm, return it to the fridge for 5 to 10 minutes.

  2. Preheat your oven to 400°F and line 2 baking sheets with parchment paper or a silicon baking mat.

  3. In a small bowl, whisk together egg and milk to make the egg wash. Set aside. If making the cinnamon version, stir together all cinnamon filling ingredients in a separate small bowl.

  4. Lightly flour your workspace. Pull out first sheet of dough--leave the second sheet in the refrigerator until you are ready for it.  Unfold the dough and you'll have about a 9x9-inch square. With a lightly floured rolling pin, roll the dough out to about 9x12 inches. 

  5. Using a sharp knife or a pizza cutter and a ruler, cut dough into 6 4x4-inch squares (cut a 1-inch piece off the long side and then cut remaining dough down the center the long way and then cut those pieces into thirds).

  6. Transfer dough squares to prepared baking sheet at least an inch apart. Brush the edges of the squares with egg wash. Add 2 teaspoons of the cinnamon mixture or chopped chocolate to half of each square, leaving a 1/2-inch border. Fold pastries over and press gently to seal the edges. Cut 4 1/2-inch slits into each pastry on the pressed side to make the individual toes and gently shape them into an arch to make them more claw-like.

  7. Brush with egg wash and bake for 12 to 15 minutes (baking time may vary with different puff pastry brands). They are done when they are golden brown and puffed up tall.

  8. Repeat with second sheet of dough.

  9. Cool for 5 minutes and enjoy--these pastries are best when warm.

Optional Drizzle

  1. Cinnamon: Whisk together powdered sugar, melted butter, and cinnamon. Stir in 1/2 teaspoon of milk, adding more by the 1/4 teaspoon until glaze reaches a drizzling consistency. Drizzle over cinnamon pastries.

    Chocolate: In a small microwave-safe bowl, microwave chocolate for 30 seconds and stir. Continue to microwave in 15-second increments and stir until chocolate is melted. Use a spoon or plastic bag with the corner snipped off to drizzle chocolate over pastries.

Recipe Notes

*This is NOT a sponsored post, but I specifically call for Pepperidge Farm puff pastry sheets in the recipe because all puff pastry brands differ in size and weight, so I can't give you exact measurements for rolling out your dough using other brands. You can absolutely use whatever puff pastry you like best. Your yield just might differ a bit.    

Pastries are best warm. Store leftovers in an air-tight container and reheat in the microwave for 10 to 20 seconds. Be careful, they reheat very quickly!