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Use these pastry leaves to decorate our Pumpkin Pudding. We used a 2 1/2-inch leaf cutter, but any size will do.

Martha Stewart Kids, Fall 2002, Martha Stewart Kids, 2002, Martha Stewart Kids, Holiday 2002

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Credit: VICTORIA PEARSON

Recipe Summary

Servings:
18
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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