The trees here at StoneGable are almost bare... and leaves are swirling all around! I love fallen leaves. Their vibrant colors... the way they rustle and crunch... the distinct aroma of burning leaves... the way they fly in the wind... and their buttery yummy taste!
They are wonderful little bites of delicious buttery flavor and crunch that add so much sass to soups, stews, pies and desserts this time of the year!
And they are sooooooo easy to make...
All you need is a sheet of puff pastry, an egg, some flour, a little salt or sugar, and these darling little leaf piecrust cutters. I got mine at Williams-Sonoma a couple years back.
For the link, click HERE.
STONEGABLE PUFF PASTRY LEAVES
Preheat oven to 400 degrees.
Thaw puff pastry and unfold one sheet on a floured surface or parchment.
I don't even bother to roll it out.
Dip the leaf cutters into a little flour and then cut out a puff pastry leaves. Brush off excess flour.
Place the leaves on a rimmed baking sheet and pop them into the freezer for 10 minutes to rechill.
Meanwhile make an egg wash by scrambling an egg and a little water in a small bowl. When the leaves come out of the freezer, brush them with the egg wash. You can also sprinkle them with salt or cinnamon sugar.
Bake them for until they are puffed and slightly golden, about 18-20 minutes.
Sprinkle a little sugar (or cinnamon sugar) on leaves for a little bite of sweet crunchiness!
PUMPKIN BREAD PUDDING RECIPE