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Cat's Paw Pastry

PC Tukut's is a tabaxi whose coloring is based on a bobcat. These cinnamon sugar bear claw-inspired pastries are an ode to the bobcat.


Prep time: 15 minutes

Bake time: 20 minutes

Inspired by: Tukut, from our Heist ShortSight


Puff Pastry

Cinnamon Sugar (1/4 cup granulated sugar + 1t ground cinnamon)

Almond Frangipane:

3 T unsalted butter

1/4 cup granulated sugar

1/2 cup almond flour

1 T all-purpose flour

1 egg

3/4 t vanilla extract

1/4 t almond extract

Sliced Almonds


  1. Beat together butter and sugar until light and fluffy.

  2. Add in the almond flour and all-purpose flour until combined, then add in the egg and extracts until smooth.

  3. Sprinkle cinnamon sugar on your work surface and roll out a rectangle of the puff pastry.

  4. Cut the rectangle into smaller rectangles (you can pick the size!) so that when folded in half, each small rectangle forms a square.

  5. Put a spoonful of the almond frangipane into the center of each rectangle, ensuring they will easily fold over without bursting.

  6. Press the puff pastry together at the edges to form a tight seal.

  7. Pre-heat oven to 350°F and line a baking sheet with parchment. Move your pastries to the parchment, evenly spacing them so they won't puff into each other.

  8. Using a sharp knife, cut the sealed end opposite the fold into four "toes". Make one cut in the center about a half-inch deep, ensuring you don't cut into the frangipane filling. Now make two more cuts, dividing each half into two more halves.

  9. Make a gentle cut into the top of each of your "toes" and slip sliced almonds into each one, flattening them after you insert them. They won't remain inside of the pastry but this helps anchor them through the cooking process.

  10. Generously sprinkle each paw with extra cinnamon sugar and bake for 20-25 minutes until golden brown and puffed. If your incisions were too deep, frangipane may flow out between the toes as they bake. No worries! Let it bake fully and you can either remove the bits of frangipane after they've cooled, or you can enjoy them with the extra frangipane!

  11. Serve immediately or keep in an air-tight container. Re-warm and re-crisp for 8-10 minutes in a 350°F oven.

  12. Most importantly: enjoy!






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