Golden Leaf Pastry Recipe: A Delicate Dessert Creation

YIELD Makes about 12 leaves

INGREDIENTS

1 refrigerated pie crust, reserved from pie 1/2 cup half-and-half 3 tablespoons sugar

PREPARATION:

1. Roll pastry on floured surface to 1/8-inch thickness. Cut out leaf shapes. Mark veins in leaves with tip of knife. Roll pastry scraps into rope 1/4-inch thick. Cut into 2- to 3-inch pieces and twist to make tendrils.
2. Preheat oven to 400°F. Lay pastry leaves on bottom of inverted flat-bottomed ovenproof bowl so that leaves will have a curved shape.* Lay tendrils on ungreased baking sheet. Brush leaves and tendrils with half-and-half; sprinkle with sugar. Bake 10 to 15 minutes or until golden brown. Remove to wire rack; cool completely.

   *Leaves may also be baked flat on ungreased baking sheet.

This recipe appears in: Golden Leaf Pumpkin Pie  /  Garnishes