These Direwolf Claws are the perfect fun and easy dessert for Game of Thrones watch parties!
Happy Thursday! How is your week going?
These are basically simplified Bear Claws (with a little rebrand) and they are the best. They are super cute and soooooo good. They come out of the oven all flaky pastry and gooey filling. I seriously recommend inviting a ton of friends over to eat them with you because once you take a bite, you are going to want to eat them all!!
I’m sharing two versions today, chocolate and cinnamon. The cinnamon ones taste like a Pop-Tart and a croissant had a little baby pastry, and the chocolate ones are like biting into a super flaky pain au chocolat. I’d tell you which was my favorite, but I can’t because they are both equally the best. 😉
And the great thing about these treats is that they are basically the easiest thing in the world to make. Instead of a labor-intensive from-scratch dough, I used frozen puff pastry, which means all you have to do to make these Direwolf Claws is roll out some pre-made dough, cut, fill, and shape.
I added chocolate and cinnamon drizzles to mine for photographs so the flavors are easier to tell apart and because I think it looks cute, but if you don’t feel like waiting to eat them to finish that step, you can totally skip it! I made my first test version sans glaze, and they got gobbled just as fast!
Are you hosting any Game of Thrones parties this summer? Excited for the new season? I can’t believe it’s almost here!
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
- 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.
- Preheat your oven to 400°F and line 2 baking sheets with parchment paper or a silicon baking mat.
- 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.
- Lightly flour your work space. 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.
- 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).
- 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.
- 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.
- Repeat with second sheet of dough.
- Cool for 5 minutes and enjoy–these pastries are best when warm.
Optional Drizzle
- 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.
Notes
Recipe Adapted From TheKitchn
This easy Parmesan Orzo Side Dish is my favorite pasta side. It’s quick and easy to make, so creamy, and absolutely delicious.
You know those times when you’re putting together a plate, and you have your protein, lots of yummy veggies (maybe in the form or some super amazing Butter and Garlic Green Beans ) and then just a big boring white space where your carbs should be?
You could dig out your rice cooker and add some rice, or throw on a couple slices of bread, but if you want something a little extra special, I recommend today’s recipe, my very favorite Easy Parmesan Orzo Side Dish.
Folks, I love this recipe SO much. It’s basically the perfect pasta side, because it’s quick and easy to make, tastes fab, and is sooooooo creamy and cheesy. You can serve it alongside anything, chicken , beef , pork , a nice tofu steak (okay I don’t actually know about that last one, but I’m sure it would be great too).
To make it, all you need is about 15 minutes, one pot, some orzo, butter, cream or milk, Parmesan, and a little salt and pepper. That’s it. Then you cook your pasta, drain it, stir in the butter and then throw the rest of the ingredients at it. Then try to actually get it to your plates and not just eat giant spoonfuls of it from the pot under the guise of taste testing… 😉
As written, this Parmesan Orzo Side Dish recipe serves 2 to 3. To change the recipe yield, hover over the number of servings (or click if you are on mobile) and slide the slider–no preparation changes are necessary for doubling.
Ingredients
- ▢ 4 ounces ( 2/3 cup ) orzo
- ▢ 1 tablespoon ( 14g ) butter
- ▢ 2 tablespoons cream or milk
- ▢ 1/4 cup ( 1oz ) shredded Parmesan cheese
- ▢ Salt and pepper to taste
- ▢ Parsley for garnish optional
Instructions
- Bring a medium pot of lightly salted water to a boil and cook orzo according to package instructions.
- Drain and add butter. Stir butter into the pasta until melted and add cream (or milk) and cheese. Add salt and pepper to taste and garnish with parsley if desired. Serve immediately and enjoy!
Notes
Sip your way into summer with this Homemade Strawberry Lemonade for Two. Easy to make and perfectly pink with just four ingredients!
Hey, all. How’s your weekend going? If you’re celebrating Father’s Day, do you have everything all set for tomorrow?
I thought I did. Every year, my dad asks for exactly the same Father’s Day meals: Breakfast Fried Rice , Chicken Curry, and my mom’s famous cheesecake, which she makes because she’s the cheesecake queen.
This year, my dad saw my Mini Kahlua Cheesecakes in his feed on Facebook and decided last minute that, plot twist!, he wants those instead.
We are 24 hours out, and I don’t have the ingredients and I did not schedule cheesecake-making time into my weekend, but it’s Father’s Day, so guess who’s doing some last-minute baking now?
Anyone else scrambling with some last-minute preparations? Who’s with me?
Okay, cheesecake rant over. 🙂 On to today’s recipe!
Last week, I shared Homemade Lemonade for Two and teased that I had some more variations coming up. Well, say hello to the first of them: Strawberry Lemonade (for two of course).
I loooooove Strawberry Lemonade. Not just because it tastes amazing, which it does, but because it is just so pretty and pink. I always forget what a fabulous dramatic color just a couple strawberries give lemonade without having to add anything artificial to the mix. Sipping a glass of this pool-side (or inside with air-conditioning and a good book) just feels extra summery and fun.
Like last week’s recipe, this Strawberry Lemonade for Two recipe makes a quart of lemonade, enough for two to four cups depending on the size of your glass. It’s just as easy as classic lemonade but with one tiny extra step.
While you make your simple syrup, you blend a few strawberries with a bit of water to make a puree. Then you just mix puree, simple syrup, and a little more water. Serve over a tall glass of ice to cool everything down and sip your way into summer.
Looking for more strawberry recipes? Try Strawberry Frosting , Mini Strawberry Breakfast Cake , Lemon Sugar Cookies With Strawberry Frosting , and Strawberry Sauce for Ice Cream, Pancakes, and Waffles .
Ingredients
Special Equipment
- ▢ Citrus juicer optional but nice to have
Strawberry Lemonade for Two
- ▢ 1/2 cup ( 100g ) granulated sugar
- ▢ 2 2/3 cup filtered water divided plus more to taste*
- ▢ 3 large strawberries hulled and quartered
- ▢ 1/2 cup fresh lemon juice ( 2 to 3 medium lemons)
Instructions
- In a small pot, make a simple syrup. Combine sugar and 2/3 cup of the water. Bring to a simmer and cook until sugar is dissolved.
- In a blender or food processor, combine strawberries and 1 cup of the water. Process until completely pureed and smooth.
- Combine simple syrup, puree, lemon juice, and remaining 1 cup of water. Serve over a tall glass of ice and add water to taste. Enjoy!
Notes
Direwolf Claws
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
- 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.
- Preheat your oven to 400°F and line 2 baking sheets with parchment paper or a silicon baking mat.
- 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.
- Lightly flour your work space. 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.
- 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).
- 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.
- 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.
- Repeat with second sheet of dough.
- Cool for 5 minutes and enjoy–these pastries are best when warm.
Optional Drizzle
- 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.
