This post is extra-exciting for me because it combines two of my great loves. Baking and, uh, Teen Wolf.
Yes, Teen Wolf. The season two finale was this past Monday, and obviously I could not let that event pass without themed celebrating. This show and I have had a whirlwind romance (I watched almost all of the second season in one day, on my friend Alice’s couch) and clearly the only way to celebrate that properly was to make wolf-themed baked goods for the finale.
(And obviously these celebratory pastries needed to be served in a celebratory heart-shaped arrangement on a celebratory flamingo platter, which I just happened to have lying around.)
Luckily, I had help—Alice and I got together to bake, eat, and to watch the finale. (Which was totally awesome, in case you were wondering.) We’d settled on making a smaller version of bear claws—only ours were called wolf paws, obviously. Wolf paws are really delicious, and pretty easy to make. I love almond extract so much, which is why the second time I made these, I threw some extract into the glaze for added awesomeness. They weren’t too sweet, but they were definitely satisfying–perfect for munching while watching TV! The only problem with them was that they were maybe a bit too delicious, because between the two of us, we managed to eat all them. Whoops.
I guess I’m not surprised that we ate all the pastries, because really, this show–especially the finale!–is so stressful sometimes. And when you combine stress with a lot of feelings and themed baked goods to celebrate those feelings–well.
The original recipe confused me the first time I made it (that’s right—the first time. Because I totally made more the next day). Why does it call for both icing and a glaze? I don’t know. We decided to just make the glaze because glazes are awesome, but also because the glaze ended up looking like the kanima’s paralytic poison that features so heavily in the show (don’t worry if you have no idea what I just said, it really is not important to this post at all). See? It definitely looks strikingly like nasty paralytic goo! But it is actually very delicious! We decided to simplify the recipe a bit and leave off the icing.
2 tablespoons milk
1 cup plain breadcrumbs (apparently you can buy breadcrumbs, who knew?)
2 tablespoons granulated sugar
2 tablespoons butter, melted
¼ cup water
2 teaspoons almond extract
1 can crescent rolls or 1 can seamless dough sheet
1/3 to ½ cup sliced almonds
½ cup granulated sugar
¼ cup water
1 tablespoon light corn syrup
½ teaspoon almond extract (optional, but highly recommended!)
Icing (in case you want both?):
1 cup powdered sugar
2 tablespoons water
- Preheat oven to 375°. Line a baking sheet with parchment paper. In a medium bowl, beat the egg. Pour about half of the beaten egg into a smaller bowl—beat the milk into this bowl, and set aside. Add the rest of the filling ingredients to the medium bowl, mixing until combined.
- In a pot on the stove, combine the ingredients for the glaze. Heat to boiling and then set aside to cool.
- On a lightly floured surface, press your canned dough into a 12×8 inch rectangle. If you’re using the crescent rolls, make sure you press together the seams!
- Spread the filling in a 12×2 in strip down the middle of the dough. Fold one side of the dough over the filling, and fold again so the seam is on the bottom. Alongside the filling, on one side press the dough flat about an inch—this will become the claws. Cut the filled dough into eight equal sections. For each wolf paw, cut the flattened inch of dough into three sections.
- Put the sliced almonds on a plate. Brush each pastry with the egg-milk mixture, and press the pastry into the almonds. Place the pastries almond-side up on the baking pan. Shape the claws so they actually look kind of like claws. Sprinkle the remaining almonds on the pastries.
- Bake for 13-18 minutes or until golden brown. Let cool on a rack for 5 minutes, then glaze.
- If you want to ice them, here’s how: mix all the icing ingredients until smooth, then drizzle over the wolf paws.
I can’t wait to try out different variations of this recipe. Chocolate filling? Fruit filling? So many options! Of course, every time I make them, I will probably be super tempted to watch Teen Wolf, not that that’s a bad thing. It’s not that often that I get so excited about a show (or a pastry, for that matter). Now, I just have to wait a year for season three…