RYLAK CLAWS

SKILL LEVEL: Master

PREP: Roughly 6 hours for dough

ASSEMBLY: 45 minutes

BAKING: 10 to 12 minutes

MAKES: About 10 claws

PAIRS WELL WITH: Robust coffee

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This pastry version of Rylak Claws is infinitely preferable to being on the business end of a real rylak. Filled with a sweet, flavorful layer, each flaky “claw” is melt-in-your-mouth delicious, not to mention an impressive treat for guests!

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1 batch Buttery Pastry Dough

1 egg, beaten, for glaze

¹ /₄ cup sliced almonds

1 batch Drizzled Icing and Glaze

FILLING

4 tablespoons softened butter

² /₃ cup almond paste

¹ /₂ cup granulated sugar

¹ /₄ cup brown sugar

1 tablespoon cinnamon

1. In a small bowl, combine all the ingredients for the filling until very smooth.

2. Preheat the oven to 400 ° F. On a lightly floured surface, roll out half the dough to a rectangle roughly 20 x 10 inches.

3. Spread the filling evenly over the entire surface, leaving a small gap on one long side. Gently begin rolling the dough up lengthwise, rolling toward the exposed gap of dough. Press the roll slightly flat to seal the edge.

4. Using a sharp knife, make alternating diagonal cuts down the length of the dough to create small wedge-shaped rolls. Place these rolls on a baking sheet lined with parchment paper, leaving at least two inches between each. To make the “toes,” cut two slits in the wider end of each roll, pinching the three pieces into slightly more pointed shapes. Repeat with all the rolls, then cover lightly and let them rise in a warm place for about 30 minutes. When ready to bake, brush with the beaten egg. While the egg is still sticky, place an almond slice on the end of each “toe” to look like a claw. Bake for 10 to 12 minutes, or until the rolls are a beautiful golden color and cooked through.

Allow to cool completely, then drizzle with icing.

COOK’S NOTE: Double the ingredients here if you’re planning on using all of the Buttery Pastry Dough for these Rylak Claws.