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Golden Leaves


This recipe is part of the recipe for Golden Leaf Pumpkin Pie

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.

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