Cat's Claws Puff Pastry

Ingredients:

• 1 sheet of puff pastry

Preparation:

1. 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.
2. 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.