Nutella Bear Claws (made with Puff Pastry)

I saw the recipe for these Bear claws in Food Network magazine and they looked so tempting that I made them yesterday. The original recipe used Cookie butter (or Speculoos), but I used Nutella because my kids like it.

It's Oscar weekend and these bear claws reminded me of Leanardo Di Caprio's Revenant and the bear attack scene. If you are having an Oscar's party, then these bear claws are perfect addition for the party.
You can even savory bear claws by substituting nutella with grated pepperjack cheese and sprinkle them with salt instead of sugar before baking.

Nutella Bear Claws

Ingredients:

• 1sheet Puff Pastry Sheet, thawed
• 2~3tbsp Nutella or similar hazelnut chocolate sauce
• 2tsp Turbinado Sugar
• 1 Egg, whisked (optional) or use 1tbsp soy or almond milk
• 2~3tbsp Slivered Almonds

Method:

1. Roll out the thawed puff pastry into 12" square on a floured surface. Cut into three 4" wide strips.
2. Spread the strips with Nutella. Brush the edges with beaten egg or water and fold in half lengthwise; press to seal.
3. Cut each crosswise into 4 pieces.
4. Place on a parchment-lined baking sheet; cut three slits along the sealed edges of each. Brush with beaten egg (or soy/ almond milk), then press slivered almonds into the pastry for claws.
5. Freeze for 10 minutes.
6. Preheat the oven to 400F.
7. Sprinkle the claws with turbinado sugar and bake for 23~25 minutes or until golden.

Also linking this to Valli's 'Cooking from Cookbook Challenge: February -- Week 4'.