Use these pastry leaves to decorate our Pumpkin Pudding. We used a 2 1/2-inch leaf cutter, but any size will do.
- Servings: 18
Photography: VICTORIA PEARSON
Source: Martha Stewart Kids, Fall 2002
- 2 tablespoons sugar
- 1/2 teaspoons ground cinnamon
- 1 sheet (from a 17.3-ounce box) frozen puff pastry, thawed
Preheat oven to 375 degrees. Combine sugar and cinnamon in a small bowl; set aside. On a lightly floured surface, roll out puff pastry to 1/8 inch thick. Using a leaf cutter, cut out 12 leaves (or as many as you can), and place on a parchment-paper-lined baking sheet. Place in freezer 20 minutes.
Remove from freezer, and cut shallow veins in the leaves with a paring knife. Sprinkle with cinnamon-sugar, and bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool.